Brown butter cake, peach and ginger jam, thyme shortbread crumb and a mascarpone cream all covering in vanilla bean Swiss meringue buttercream ๐คค
Made this over the summer to feed 100 for @florentinekitchenknives 12th anniversary ๐
You’ll be seeing a lot more portioned sheet cakes from me. Why I love them? They’re practical to cut, serve and feed many, they allow me to focus more on flavour and worry less about structure, and they’re more affordable for you! In the past I have focused on cakes that are 3D and quite literal. While I do love that world of cake making, I simply cannot keep creating and undercharging. Those cakes are A LOT of work and I do understand that not everyone would want to pay the cost of their real worth. After all, while it is some kind of art, it is also a cake that will be eaten. Plus I was never really happy with the fact that sometimes flavour was sacrificed at the cost of making something sturdy or realistic. So, these portioned sheet cakes are a way for me to bake a product that is beautiful, functional, tasty and affordable ๐ซ
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