Rachel is a self-admitted cake addict, and her Blondie’s Bake House customers are happy she's that passionate about food and design.
She loves making cakes and desserts for events, but says a large part of her heart is focused on weddings. "I dream of cakes all day, and let’s just say they aren’t traditional. There’s nothing wrong with tradition, but I love weird, eccentric and different designs. It’s not often that a bride gives you the opportunity to try something new, but this is where I like to shine. If you want something totally unique for your day, give me a call," Rachel invites.
INGREDIENTS:
1 pound butter, room temperature
3 tablespoons of mascarpone (essentially Italian cream cheese, but made from whole cream), room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 pound powdered sugar
1 tablespoon heavy cream
DIRECTIONS:
Cream together the butter and mascarpone until smooth. Add vanilla and salt, mix until combined.
On low setting of mixer, add all powdered sugar to the bowl of prior mixture. Add heavy cream. Increase to a high speed of mixer and whip for 3 minutes minimum.
This recipe frosts one 8-inch cake or one to two dozen cupckes, depending on individual desired heighth and coverage of frosting.
Tips:
- The higher the butterfat content in the butter, the better the outcome.
- In high quality mascarpone, the vanilla improves flavor greatly.
- Make sure ingredients are at room temperature to ensure a smooth texture.
214.949.9979
rachelmaterne@yahoo.com