Last week was spirit week at the girls’ school and I have to admit that crazy hair day is something we all really look forward to. This year the girls wanted big bouffants. They are in love with the book Big Bouffant and were convinced it was the perfect style. I spent the night before watching youtube videos and then scheming ways to do it with less work. This is what we ended up with (possibly a little less pretty than a real 60′s beehive, but it only took about 20 min. to accomplish and the girls were thrilled. I thought it was pretty darn fun too. )
Emily with her petit bouffant (I think it looks like Suess hair)
Meg with la grande bouffant. It was pretty darn impressive in person.
…and Amanda sporting her daily occurring crazy hair–post nap hair. She manages to pull it off though.
So I did a wedding cake last week and the super-cute bride, Sid, wanted a ruffle tier. Here is the finished wedding cake.
While I was experimenting to get the ruffle technique down, I tried it for Megan’s birthday cake. I LOVE it for a 2 or 3 layer cake. I think the ruffles on the top add a lot. It is definitely a technique I’ll use again. It is so easy to do. Here is Meg’s cake, just 2 layers and made with some strawberries blended into the buttercream frosting. The strawberry was fairly subtle and SO yummy with the chocolate cake!
You can see that the consistency of the frosting makes a big difference in the finished look of the ruffles. I think both have their charms. For a more rounded ruffle, you’ll want your frosting to be the usual thinner consistency usually used for spreading. The wedding cake frosting is a little thicker, like you would do for making flowers, etc.
This is my recipe for buttercream frosting:
1/2 c. butter at room temp.
1/2 c. shortening
2 lbs powdered sugar (about 2.3 lbs for the wedding cake consistency)
1/4 c. milk
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. salt
Cream the butter and shortening then add about 1/4 of the bag of powdered sugar. Then mix in milk and flavorings and salt. Finish adding in remaining sugar, a bit at a time, until desired constancy is reached. Tint and readjust sugar if needed. If the frosting is too thick, add no more than a teaspoon of light corn syrup and whip for a few minutes, then add a little more if needed. Make sure to give it plenty of time to mix before adjusting.
I also tried ruffles on some cupcakes. I thought it turned out cute and decided to share a tutorial that is a little rough, but get the job done.
We have had a week jam-packed and frosted on top with fun. Megan’s birthday was on Wednesday (party plan and a cupcake tutorial to follow soon) and the excitement just hasn’t slowed. Today was my favorite day and I had to share quick, so you can get in on the fun. Megan, Emily, and I went to see Mary Poppins at the Capitol theater.
The production was amazing. It was so much fun to see the reactions on the girl’s faces as they watched Burt walk up the walls or Mary Poppins actually fly over our heads. It was the most spectacular show I have seen. Even the scenery is amazing. The Banks’ home actually opened up like a doll house. It was awesome!
There were also several new musical numbers and a little deeper story line. I just loved Mr. Banks’ nanny and the awesome candy store in the park. I wish I could find a picture that showed the store clerks’ awesome wigs and bustles. There was so much going on, I could hardly decide what to look at.
The very kind people at Broadway Across Americaoffered some Utah Mamas tickets to enjoy this chime-chim-sheree of a good time, but we were so excited that we were happy to purchase another ticket so both of the big girls could experience it. After having seen it, it would be worth it to buy all three tickets over again. Mary Poppins runs until the 25th. So wince a little as you enter your credit card to pay for the seats, but do it anyway. You won’t be sorry! (As always, even though I did not buy all of the tickets, my opinion is mine alone…and I really loved this play!)