I’m 40 weeks + 2 days. Wildfires have filled our normally clean Colorado air with smoke. Walking is far less enjoyable when a) you feel like your stomach is about to burst and b) you can’t escape the smell of thousands of acres burning. Sleeping is also far less enjoyable when a) your house is a balmy 80 degrees due to no AC and the inability to open windows (smoke) and b) you’re 40 weeks + 2 days pregnant.
If it seems like I’m complaining here, you’re right.
But it doesn’t take me long to go back to early fall. To the weeks and the months that we waited and tried and hoped that somehow my body would “fix” itself and we would be able to conceive. It doesn’t take me long to remember that day in the fertility clinic, where we first saw our baby girl, a small blob on a grey screen. We had walked in that morning expecting to hear how much money it would cost to go through treatment…the likelihood of treatment working…and the toll treatment might take on my body. This would be the second fertility clinic we tried that year, and so we had a fairly good idea of what our initial appointment would look like. But instead, we walked out that morning with the secret knowledge that something miraculous had already started inside of me. It was and will always be the most perfect October day.
And so even though I’m sore and tired and grouchy this morning, I’m also thankful that each day holds the promise of a miracle.
I made these cakes during the earliest weeks of my pregnancy, days before I knew how much my life would change. I made wedding cakes in Austin and my vanilla buttercream won most if not all of my clients. Forever rid of powdered sugar, my kitchen whipped up batches of this rich and creamy french buttercream. It’s a recipe that every serious baker needs to try (but i warn you…once you do…you’ll never go back).
Vanilla Buttercream
6 egg yolks
1/2 cup corn syrup (this is NOT high-fructose, so don’t be alarmed)
3/4 cup sugar
4 sticks butter, cut into small pieces and chilled
2 teaspoons of pure vanilla extract
1/8 teaspoon of salt
Whip the egg yolks in a large bowl with an electric mixer of medium-high speed until slightly thickened and pale yellow, 4 to 6 minutes.
Meanwhile (and really, this has to be done concurrently for the recipe to work), bring the sugar and the corn syrup to a boil in a small saucepan over medium heat, stirring occasionally.
Then, while the sugar mixture is still hot, turn the mixer to low and slowly pour the the warm sugar syrup into the whipped egg yolks without hitting the sides of the bowl or the beaters (this is the hardest part…don’t worry if it isn’t perfect). Increase the mixer to high and whip the mixture until light and fluffy and the bowl is no longer warm to the touch (8-10 minutes).
Reduce the mixer to medium-low and add the vanilla extract and salt. Gradually add the butter, one piece at a time, until completely incorporated. Increase the mixer to medium-high and whip until the buttercream is smooth and silky, about two minutes. Use immediately or store. The buttercream can be refrigerated in an airtight container for 3 days. Let the buttercream stand at room temperature for 1-2 hours before rewhipping.
Smoke in an air is not fun at all. And it’s a first day of summer in Europe, it’s hot as well, like over 33*C, but I love it. Hope to see a picture of Lucy soon. This cake is simply beautiful.
What a gorgeous buttercream, Monet! It looks so light and fluffy, perfect for topping a celebratory cake like this. I’m sorry that you’re experiencing the scariness of those wildfires, though. I bet you’re going through such a mix of emotions lately! I pray for the safety of those personally affected.
All that smoke sounds horrible – praying for you all out there. On a much more positive note – this buttercream sounds amazing. I’ve never made one like it before – I think I need to fix that! Hoping your next post has a baby picture : )
Monet,
You have overcome so many obstacles to get to this point in your pregnancy. Hooray! Hopefully Lucy is coming soon and Nicole and your family will keep you distracted.
Gorgeous Buttercream and cake.
I just love how pretty the gold hearts look on the cake. My heart is with you. Both of my children were late and I really understand how you are feeling. I had to be induced with my first one, and my second child came one day before I was scheduled to be induced again. It will be so soon that your life is forever changed with your miracle daughter. Soak up every last moment of the special bond when she is in your tummy. xoxo
You poor girl! I can’t even imagine being in CO right now with the heat and smoke – not even any open windows! Even in the midst of discomfort, you write this post with such hope and love 🙂 There are blessed days behind and ahead for you and your family.
Isn’t it amazing how the sight and taste of certain foods can being you back to another time? This vanilla buttercream would win the taste buds of even the most reluctant client 😉 Here’s hoping Lucy makes her appearance soon!
Hi Monet,
The cake is just so beautiful! Your buttercream looks so fluffy and delicious! Thank you for sharing!
Our country here is affected with the haze from the neighbouring Sumatera wild fire, we can actually get the faint smoky smell from here. I can imagine how you must be feeling right now, about to due and with the unhealthy smoky air around! Keep safe and stay indoors.
Hope to see the photo of you, Ryan and baby Lucy with big happy smiles soon!
Monet, I am keeping you in my thoughts as always. Ugh. I cannot begin to imagine. I believe this weekend is a full moon, perhaps then? Hugs to you all!
You know – just because you wanted, prayed for, (and paid for) Lucy, just because your road to her might have been more complicated than others, it doesn’t mean you have to enjoy every minute of your pregnancy. You have just as much right to complain, to feel uncomfortable, to wish for her arrival, as those for whom the path was easy.
Hi Monet, My second child came late by a few weeks…it’s very hard! Mostly because all you want to do is hold that baby in your arms, and you’re just so tired of being pregnant! I am sending you hugs! Before you know it, this will be just a memory.
This butter cream sounds wonderful!!! Need to try it sometime…
Don’t worry my friend, it will not be too long 😀
Hugs and good luck!
Cheers
Choc Chip Uru
Waiting and waiting… oh how I remember!! You are SO adorable in your cute dress! Me on the other hand, I gained over 60 lbs on my small frame. Huge describes me aptly. I will never forget my son being 11 hays “late” and I went out to get the mail. I had one shirt left that fit, but I was in no way going to purchase anything else. My neighbor came out at the same time. Smiled and said, “Oh… you are still wearing that same shirt?” I went inside and cried. But 2 days later I held my little boy in my arms and had a whole new wardrobe.
Cakes? I am not a decorator… yours are gorgeous! I think I don’t have the patience.
I’ll be checking back, one of these days very soon I will see a photo of Little Lucy. I can’t wait to “meet” her! Hang in there…
Oh you have every right to complain a bit! Hang in there, the end is in sight! This buttercream is lovely and a recipe my arsenal sorely needs. Thank you!
Now I understand your conundrum, not that I experienced a pregnancy before, but I know how awfull it is to live without an AC and burning smoke coming in from outside. ough… Soon all this will pass and you got your baby girl in your arms. =)
mhm buttercream cake. I want that for breakfast!
Amazing that you can bake such a masterpiece of a cake under these circumstances! Hang in there, you are in the final couple of miles of a marathon, struggling, suffering, but the thrill of crossing the finish line will make you forget all the suffering… 😉
Stay safe chica and try to be patient though I know it’s hard!!
This cake is beautiful! A true masterpiece.
Monet, I dreamt last night that Lucy would be born on Monday…who knows…seriously, I did dream about you and her and a Monday, so maybe only a few days to go then…
So sad to hear about the wildfires, not being able to breathe fresh air must be hard but I know you will hang in there and we will be thinking about you and hope for the safest and speediest of deliveries!
Your cake is a stunning masterpiece, of course, perfect for any celebration!
More hugs, more kisses, more positive thoughts and more dreams…
Take care, my friend!
You poor thing, the fire stuff sounds no good 🙁
This buttercream looks INCREDIBLE and so different than any other one I’ve tried!
I want to congratulate you in advance on the arrival of baby Lucy. I remember that post you shared with us about that particular visit to the fertility clinic, planning for treatment but hearing the best news instead. Truly a blessing! Looking forward to your sharing her here with us–in the meantime I’ll drool over this beautiful cake! 🙂
Sounds like it should be soon! Fingers crossed!
Hang in there!! I know the end is hard … But it wibtv(& can’t!) be much longer until you meet your sweet baby girl. If at all possible, rest (says the new mom
nursing her 2 month old in the middle of the night !)
These cakes are beautiful! I can’t wait to try this butter cream recipe! hope the air cleans up soon and that you’re holding that beautiful little girl of yours by the end of the week!
what a lovely cake! the texture of this frosting looks pretty much incomparable! hang in there, monet–i hate waiting more than anyone, but some things are just worth it. 🙂
Complain away – you have every right! So sorry about the fires – that smoke must be miserable. And not being able to open your windows at night because of it must be so hard. But thanks for taking time to bake us this cake – it looks wonderful!
I’m so sorry your dear Colorado is suffering wildfires. I know it’s difficult for everyone, but especially you, being so close to delivery. You look wonderful, and I know you and Ryan are very excited!
This buttercream has to be the ultimate! Good luck on all accounts!
I’ve been thinking of you and your family. I am glad that you are safe! BIG HUGS (but gentle ones) to you.
I am super curious to try this buttercream. I made my first buttercream a few months ago (has it been that long?) and I was pleasantly surprised! I wil think of you when we whip this up. No pun intended.
I know it’s so hard to wait but Lucy will come when she’s ready! I have to make a birthday cake later this month, and I’m going to try your buttercream- it looks delicious. Stay safe!
I am still learning about how to make buttercream properly. I only like buttercream, I am not a fan of cream cheese frosting. I love that you add egg yolks, I am definitely trying your recipe very soon! Your cake is so beautiful, Hugs, Terra
You complain all you want, Monet! I can’t imagine what it feels like to be that pregnant, waiting anxiously for my precious baby to be born, and to have the horrible stifling stench of forrest fires on top of it all – oy! I have yet to master buttercream so I can’t wait to try your recipe. I’m thinking of you and hoping that Lucy will be here soon!
What a yummy looking cake 🙂 It’s funny looking back seeing as I have read your birthing post. It’s probably even funnier for you! I hope your beautiful Lucy is doing well and I’m sure she will develop her sweet tooth very sooN!
Place the remaining 90 grams egg whites in the bowl of a stand mixer fitted with the whisk attachment. Combine the 236 grams sugar and water in a small saucepan and heat over medium-high heat until the syrup reaches 203 F/110 C.
Place the remaining 90 grams egg whites in the bowl of a stand mixer fitted with the whisk attachment. Combine the 236 grams sugar and water in a small saucepan and heat over medium-high heat until the syrup reaches 203 F/110 C.
Whisk the chocolate mixture into the egg-sugar bowl, stirring until it is well incorporated. Mix in the dry ingredients and whisk until the batter is smooth and glossy. Pour the batter into the pan and smooth it evenly across the top of the pan.
– Using a heatproof bowl, or the heatproof bowl of standup mixer, set over a saucepan of simmering water, add egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Start off by mixing the soft butter and shortening together till nice and creamy on medium speed. Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture. Once you have added all the sugar to the mix add in the hot water and the vanilla. Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy. You can switch up the flavor by using a different flavored extract like almond extract or peppermint extract instead of the vanilla extract. The buttercream can be stored at room temperature for up to three days or in the refrigerator for up to two weeks. When you bring it out of the refrigerator let it sit at room temperature for two hours. Than rewhip it for ten minutes to bring it back to life.
Turn your mixer on the lowest speed and add 3 cups of the sifted powdered sugar, mixing until the sugar is fully combined with the butter.