I had some fun today! There was one additional 6” test cake left in my freezer from the Lemon Luxury wedding cake I did in August. I held it back to take to a friend’s party. She had a fairly major reno done recently, and all her pals clamored to see the results after following its progress on her blog. So she scheduled a “kitchen-warming.”
I so looked forward to frosting and decorating this little baby. Planned to do some more white chocolate decorations. But then, RHC arrived and I saw the lemon peel roses on the Golden Dream wedding cake. Gorgeous!! I didn’t have any whole lemons in the house, but a ton of juiced half-lemons in the freezer left over from the wedding. So I thought “what the heck” and went for it. See what you think.
What a treat to work with Rose’s mousseline without the extra rich butter that plagued the original project. Such a pleasure applying to the cake. Piped like a dream. And the roses were a lot of fun to make. I soaked the peel overnight, dried it well with paper towels this morning and left the strips to dry for a few hours. Next, curled them up loosely, left them for an hour and applied the corn syrup in stages as Rose describes p 432.
I placed the best one on top of my cake, and left the others to dry for future use. If I understand correctly, I’m to leave them out at room temp until they have curved in just a little. Then I can store them for later use. Rose writes that they last for months, but she doesn’t say how (other than “covered container”). I’m assuming in the freezer—not the fridge. Correct? Good just for one week refrigerated is how I read her instructions on p 433.
The happy gentleman tucking into his cake is my friend’s father. “You’ll need an action shot,” he said. “I volunteer!!”