Here are some images from my sister-in laws gorgeous bridal shower! The theme was Secret Garden. How amazing is the tree stump cake? Her sister Johanna made it from scratch and she has shared the recipe at the bottom. Did I mention it was banana cake with salted caramel and chocolate frosting?? TO DIE FOR!!!
My favorite decor item was by far the meringue mushrooms that looked so realistic I didn't want to eat it and ruin it! Enjoy the post and don't forget to follow me on pinterest or instagram for more :)
Elements I loved: Grass bottom cake stand, Stump Cake (recipe below), and the adorable little fairies running around!
The giant flowers you see pinned to the burlap fabric came out so nice and were so easy to do! I may post instructions on that later.
1 1/2 cup(s) bananas mashed, ripe
2 teaspoon(s) lemon juice
2 cup(s) flour
1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) butter softened
2 1/4 cup(s) sugar
3 whole(s) eggs
2 teaspoon(s) vanilla
1 1/2 cup(s) buttermilk
1. Preheat oven to 275°.
2. Grease and flour three 8in. round cake pans. Or cut parchment paper to fit in the bottom and grease the sides of the pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside. .
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pans and bake in preheated oven for 45-60min or until toothpick inserted in center comes out clean.
10. Remove pans from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. Turn cakes onto a cooling rack to let them cool completely before assembling and frosting.
12. If assembling later that day or another day, wrap each layer separately in plastic wrap and return to the fridge.
2 sticks unsalted butter, room temperature
2.5 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
Pinch of coarse salt
4 ounces bittersweet chocolate, melted and cooled
2 tablespoons unsweetened cocoa powder, sifted
1. Melt the chocolate in a double boiler. Put the cocoa powder into a bowl.
2. Add a Tablespoon or so of the melted chocolate and stir until it’s incorporated (like a thick, dry paste). Add a bit more melted chocolate and stir until incorporated. Continue bit by bit until the melted chocolate and powder are completely mixed together. (This will ensure there are no clumps of powder.)
3. Set chocolate mixture aside to cool so it won’t melt the butter/sugar mixture when they are added together.
4. With a mixer on medium-high speed, beat butter until pale and creamy, about 2 minutes. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed.
5. Beat in vanilla and salt.
6. Pour in the chocolate mixture and mix until smooth, scraping sides of bowl as needed.
Salted Caramel Frosting
1/2 cup (1 stick) salted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/4 tsp salt
2-3 cups powdered sugar, sifted
1. Melt the butter in a small saucepan over low heat.
2. Add brown sugar and heavy cream and stir constantly over medium heat until sugar is dissolved.
3. Add salt.
4. Allow to bubble for exactly 2 minutes.
5. Remove from heat and allow to cool.
6. Beat in powdered sugar 1 cup at a time, until you reach desired consistency.
Stump Cake Frosting How To:
Martha Stewart Frost a Log (haha this sounds so funny!)