Rustic style wedding cake has been increasingly popular among our wedding couples. I made this red velvet cake frosted with French buttercream for a wedding today. The wedding group was small, with only eight people, but the couple wanted a three tiered cake.
I had been meaning to change frosting for so long but I was being too cautious using raw eggs. It's just too risky. The classic butter cream made with butter and powdered sugar is what I normally use. It is easy and quick to prepare but it feels gritty and stays that way no matter how long you mix it. I wanted a silky texture in my cake so I made a bold move. I ditched the powdered sugar and butter icing and went for French buttercream, a frosting made with egg yolks. My decision did not disappoint. The rich, creamy and decadent buttercream matched perfectly with the soft and moist red velvet cake.
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