Insane Wedding Cake Compilation - YOU'VE BEEN DESSERTED

It's JJR's greatest Wedding Cake Hits! Check out some of Joshua's favorite wedding cakes from the past seasons of You've Been Desserted! Check out these delicious DIY wedding cakes that taste as good as they look. Filled with chocolate cake, vanilla buttercream, chocolate ganache, and much more!
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Check out all the recipes featured on this episode on the You've Been Desserted website
https://www.youvebeendesserted.com

Want to collaborate, sponsor, or just have a killer idea? Email the show at: [email protected]

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Italian Meringue Buttercream

Ingredients:
8 egg whites (1 cup or 300 ml)
1/4 cup water (59 ml)
1 cup granulated sugar (7 1/4 oz. or 206 g)
pinch of salt
2 1/2 cups unsalted butter (1 1/4 lbs, 5 sticks or 569 g)
1 cup confectioners sugar (4 oz. or 118 g)
2 Tablespoons Vanilla Extract


1.) In a small saucepan, combine the granulated sugar and water. Stir until all sugar is wet.
2.) Place on medium high heat. Do not stir any longer.
3.) While the sugar is heating, combine the egg whites and salt in a stand mixer fitted with the whip attachment.
4.) When the sugar mixture begins to boil, turn the mixer on medium speed.
5.) Heat sugar mixture to 250 F/121 C.
6.) Remove sugar from heat and pour into whipping egg whites in a small stream, pouring in between the whip and the side of the bowl.
7.) Turn mixer to high and whip until the bowl is back to room temp and not warm to the touch.
8) Place the mixer back to medium speed and add butter in small additions.
9.) Once all of the butter is in, add the vanilla and confectioners sugar.
10.) Keep whipping until mixture comes together.

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Here are the affiliate links for all the products we used in the show!

Offset spatula: https://amzn.to/3ffIJhc
Turntable: https://amzn.to/2AZ9IPk
Cake scraper: https://amzn.to/2zrDax6
Sprinkles: https://amzn.to/2YrpMS8
Stand Mixer: https://amzn.to/2AhkJM7
Mixing bowls: https://amzn.to/2Uz6IzY
Measuring Cups: https://amzn.to/2MLqYdw
Hand Blender: https://amzn.to/2AXjjWT
Spatulas: https://amzn.to/2Uzqk7i
Cake pans: https://amzn.to/2ZSPvn9
Pastry Brush: https://amzn.to/3fr3Iht
Large Piping Tip Set: https://amzn.to/2ZRJYxb
Raffaello Candy (centers): https://amzn.to/2BS6kGI
Skull Mold: https://amzn.to/2VYDV8Q

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About JJR:

Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.

In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.

In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.