Wednesday, April 14, 2010

D-3 meringue discs, check!

Today, I procured all of the materials for the cake. Some rubber pads to put on the car trunk floor to make sure the cake boxes don't shift around on the way to the reception venue, a bubble level thingy to make sure my cake comes out level, wooden dowels that will be used to support the cake tiers, and cake cardboard circles.

I also started baking. The strawberry meringue cake I am making for the wedding has meringue disc layers that go between the 2nd and the 3rd layer of the cake in each tier to add some nice crunchy texture. These meringue discs are simply whipped up egg whites with a bit sugar baked at a low temperature for about 2 hours until they are crispy.

Tomorrow the real cake baking begins. I think I may possibly need to whip up the cake batter about eight times. We shall see!

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