30 responses

  1. Maureen
    July 10, 2011

    What a beautiful cake!

    I want to be the one who finds leftover Swiss meringue buttercream in the back of the fridge. It would never happen at my house. :)

    Reply

    • foodiebride
      July 11, 2011

      If I hadn’t found it this weekend, I’m not sure I would have ever found it! I need to better organize the fridge…

      Reply

  2. Lauren at Keep It Sweet
    July 10, 2011

    Your cake turned out gorgeous!

    Reply

  3. Shanon
    July 10, 2011

    All I can say is “wow”! That cake is stunning, and I cannot wait to find out how to do a cake wrap!

    Reply

  4. Jacqueline
    July 10, 2011

    There is just something so summery about buttermilk, especially in cakes! And with the raspberry…heaven!

    Reply

  5. vanillasugarblog
    July 10, 2011

    gorgeous! i do not think i could pull this off. first off i have no cake stand! ha!

    Reply

    • foodiebride
      July 11, 2011

      I have… 8? I also have a problem :)

      Reply

  6. amanda @ fake ginger
    July 10, 2011

    It’s beautiful! I can’t wait until your cake wrap tutorial!

    Reply

  7. Mary Lynn
    July 10, 2011

    Makes me want to dive into the photo and take a bite. Gorgeous!

    Reply

  8. Danmy
    July 10, 2011

    Gorgeous! I can’t wait to learn how to make the wrap!

    Reply

  9. Josie
    July 10, 2011

    So so pretty! I love that you took creative liberties too – and I can’t wait to see your cake wrap tutorial!

    Reply

  10. Michelle @ Michelle’s tiny kitchen
    July 11, 2011

    So lovely!! Almost too pretty to cut into (though I would actually be tempted to skip the knife and just dig into that cake with a spoon like it was a bowl of pudding). I love the idea of halving the recipe– I have never thought to do that with a cake recipe, but now it seems like the perfect amount of cake, and an easy way to limit oven heat in the summer.

    Reply

    • foodiebride
      July 11, 2011

      Two 6-inch cake pans are one of the best investments you can make if you like cake :)

      Reply

  11. Beth
    July 11, 2011

    This looks amazing! <3

    Reply

  12. Heather
    July 11, 2011

    found your blog/this post doing web search – and now I am excited to try this recipe – complete with JD – ’cause I don’t play. ;) Looks yum.

    Reply

  13. Sasha
    July 11, 2011

    oh what a stunning cake! The words whiskey-spiked definitely got my attention but your buttercream looks equally as divine :)

    Reply

  14. Kristen
    July 11, 2011

    Such a beautiful creation!

    Reply

  15. kankana
    July 11, 2011

    I am absolutely drooling at it now …. this is such an awsm creation

    Reply

  16. Carissa @ Pretty/Hungry
    July 11, 2011

    For a throw-it-together-outta-the-fridge type cake… this turned out stunning! I’d love to see the cake wrap how-to.

    Reply

  17. marla
    July 12, 2011

    Such a pretty cake girl, was admiring it on Foodgawker yesterday :)

    Reply

  18. mis-cakes
    August 2, 2011

    Do you have your raspberry buttercream recipe anywhere on your site? I can’t seem to find it anywhere.
    Thanks

    Reply

    • foodiebride
      August 3, 2011

      I put it right up there ^

      Reply

  19. Anne
    September 16, 2011

    I love your blog/recipes/creativity! I just made a batch of your “quick buttercream” and am loving it too. Do you still plan to post the “how-to” for the cake wrap? It looks like such a pretty way to present a cake!

    Reply

    • foodiebride
      September 19, 2011

      Thanks, Anne! I do, hopefully in the next couple of weeks. I missed getting a few steps photographed last time and should have a chance to bake another “big” cake in a couple of weeks.

      Reply

  20. Carol
    May 23, 2012

    Trying to locate the white buttermilk recipe everyone is raving about, but the link directs me to a different recipe. Any help in locating this cake recipe would be appreciated! Many thanks!

    Reply

    • foodiebride
      May 23, 2012

      The white buttermilk cake can be found here.

      Reply

  21. Elissa
    May 28, 2012

    What do you do with all the egg yolks from Swiss meringue butter cream recipes? It just seems like such a waste!

    Reply

    • foodiebride
      May 28, 2012

      Make ice cream!

      Reply

  22. Leslie
    July 31, 2012

    Did you ever post a recipe/how-to for the cake wrap in this recipe? I did a search on your blog and couldn’t find it. It looks sooo cool, I’d love to incorporate that into my cake making!

    Reply

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