Cutting and serving boards have been a part of our shop for just over a year, and in that time we've had several custom requests, like a 3-foot charcuterie board for a corporate event planner in Colorado and an equally long crudites tray for a customer in Maine.
But this is the first time we've been asked to create a custom wedding cake board. And really, it's about time someone thought of it (since we didn't)! This black walnut board is 17" in diameter (not including the handle).
It will display the cake at the wedding of a lovely Dallas lady and her guy this fall. The board turned out so well we had to dress it up to show y'all.
We picked up some mini pies from a bakery - no time to bake with all the wedding DIY going on - but I did make some homemade whipped cream.
Making whipped cream at home is super easy to do, and the results are worth the extra effort. I thought I'd share my process with y'all.
The traditional pie topping can be whipped up a few different ways, but the easiest, in my opinion, is with a stand mixer. I admire traditional chefs who adhere to the old-fashioned hand whip method, but that ain't happening at Chez J'ayme (that's my Frenched-up name).
And besides, I love an excuse to use my KitchenAid mixer. It makes me feel so competent in the kitchen!
Homemade Whipped Cream
First, gather up those three ingredients I mentioned: whipping cream, vanilla extract (imitation or not; your choice), and sugar.
These measurements yield a couple of cups, the perfect amount to top the mini pies.
1 cup heavy cream
2 to 3 tablespoons sugar
1 teaspoon vanilla extract
The cream should be as cold as possible, and it doesn't hurt to chill your bowl and whisk in the freezer ahead of time, too.
Pour all ingredients into the mixer bowl. If you haven't already, put on the whisk attachment and make sure the stand is securely locked. Choose a setting somewhere in the middle. Not too fast, and not too slow. I usually go with level six, myself.
Now let the mixer do its magic.
It takes around three minutes for my mixer to whip the cream into peaks, but I recommend keeping an eye on it and adjusting accordingly. When it has firmed up to your satisfaction, turn off the mixer and give it a good swirl with a spatula to test for thickness.
Go on, taste it! My rule is that I get to enjoy the extra whip on the spatula. And the whisk. And maybe the bowl.
For a firmer consistency, like Cool Whip, put the whipped cream in the refrigerator for an hour. This trick is also useful if you don't have the time or forget to chill your bowl and whisk ahead of time.
I adore this whipped cream on top of my coffee. It's more flavorful than any creamer in the grocery store, or at Starbucks, in my opinion. And you can control how much sugar you want to put in it.
What do you think of the cake board? Let us know in the comments below!