okay cc friends, I have a bride who is getting married in hawaii but will have a reception here. she is intrested in a sea shell cake. easy enough, there is plenty of inspiration from the gallery here.
for the tasting, would you suggest to her to do tropical flavors? and If so, what would they be? please give me ideas on cake flavors and fillings.
thanks guys!!
melody
Oh DEFINITELY tropical flavors, especially in the wintertime, will lend very well to a wedding theme where people want to "think beach". My personal favorite flavor combination (ask anyone!) is coconut cake with key lime BC filling. I've also done basic white cake with mango or pineapple fillings too.
Now - just as an asterisk to this, you will want to talk to the bride about it, and consider having one of the tiers of the cake in a more "normal" flavor combination....sometimes tropical flavors can be too exotic for some partygoers. My two cents!
DelightsByE - that is too funny! For my dad's birthday, I did one tier key lime cake with coconut BC! Exact opposite! 
Yeah, what did you use to flavor? I used real key lime juice in my cake (but I decided that I wanted to squeeze the limes myself....never again LOL).
I've been dying to make a coconut cake with pinapple filling and perhaps a pina colada BC.....
YUMMMMMMMM! My favorite is coconut cake, coconut buttercream, and mango-pineapple filling. People who hate coconut usually love even this. My MIL, who claims she hates coconut, was raving about the cake, and nearly fainted when I told her it was coconut cake!
For the coconut cake, I make a regular white or butter cake, but substitute coconut cream and/or milk for some of the liquid.
For the filling, I slowly cook down chopped mango, canned pineapple, and sugar (just to taste, it is pretty hard to screw up) until it is gloopy enough, adding water as I need it, and add a little unflavored gelatin at the end to hold it together.
This is the recipe I use for coconut buttercream, it is SO delish:
COCONUT BUTTERCREAM
4 large egg whites at room temperature
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
3 sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened
1 1/2 teaspoons coconut extract
Special equipment: a candy thermometer
Combine egg whites and salt in bowl of a standing electric mixer or other large bowl.
Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, start beating whites with electric mixer at medium-high speed. Once whites are frothy, add lemon juice and beat at medium speed until they just hold soft peaks. (Do not beat again until sugar syrup is readysee below.)
Meanwhile, put thermometer into sugar syrup and continue boiling, without stirring, until it reaches soft-ball stage (238242°F). Immediately remove from heat and slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is fully cooled before proceeding.)
With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some butter is added, chill bottom of bowl in a larger bowl filled with ice and cold water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished.) Add coconut extract and beat 1 minute more.
I actually don't use Key lime extract, I typically make a Key lime curd using juice and zest and then add it to my BC to make a thick filling.
PM me if you want the recipe.
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