They are Carrot Ginger Spice, with Vanilla Bean Cream Cheese frosting. Topped with the cutest almond paste (like marzipan) carrots that my friend Stephanie (mostly) and I sculpted.
They didn't make it to the frosting stage till this afternoon. Not that they needed frosting, but Mr. B requested it, and I have a hard time saying no to him, and frosting.
The carrots are just almond paste tinted with a touch of gel food coloring, then shaped into "organic" carrots, dusted with cocoa powder for the earthy look and topped with parsley and mint sprigs.
Most of Stephanie's carrots were so darling and had such character. This is probably the sweetest and my favorite, "lovers embrace".
Recipe from Martha Stewart Baking book, but also found here.
I substituted the buttermilk for whole milk with a tsp of vinegar, because I didn't have any buttermilk. I also added about 3 cubes of candied ginger chopped finely to the batter.
The frosting I made was a simple cream cheese frosting with vanilla bean added to it. I think orange would be lovely though!
Enjoy!
1 comment:
Helping you make the carrots was the most fun! I'll totally be a guest sculpter in your future bakery :)
Post a Comment