My nephew got married over Mother’s Day weekend. I was asked to make the cake. I was so excited to be part of their special day! My new niece was very specific about flavors. She wanted the base to be chocolate mint with chocolate mint filling, the middle layer to be strawberry with strawberry filling, and the top to be vanilla with chocolate filling. The whole thing needed to be covered with white icing. I used Italian meringue.
My crafty new niece made the topper. And asked for bling on the cake. And lilies too! I sent lily petals and leaves to PA hoping they would make it. I ended up with enough to make 9 full lilies! I was happy.
The disaster that happens with wedding cakes happened when I pulled the first layer of the base out of the oven and had it cooled. I flipped it over to a board and walked it to another area to finish cooling when I caught the edge of the door frame and sent the cake flying to the floor. It was early enough in the day to replace the layer with a freshly baked cake but wow what a start!
No worries though. It turned out great. I iced the cake smooth and applied the ribbon and let them set for the wedding. When we arrived at the church, I stacked the cakes and finished the design. Then I inserted the lilies and topper.
I was pleased with it and so were the bride and groom! Congratulations Joey and Jenny. I wish you the best!
At the beginning of August, I had another wedding cake. I had the tasting set up for March when the bride and groom were home from college. They wanted something that wasn’t traditional wedding cake but asked to try chocolate, vanilla, and strawberry. They decided on the strawberry because it just fit what they were looking for. The bride had a picture of a cake that she wanted but had ideas of how to make it their own. They wanted to incorporate the wedding colors of green and gold and she wanted her flowers to be on the cake.
So the florist made a cake topper for me to place and some smaller arrangements to place on other tiers. The bride’s mother supplied the ribbon and I attached it to the cake and then applied the gold rings which were made out of white chocolate modeling clay.
The cake was all strawberry cake with strawberry filling. I covered the cake with vanilla buttercream. I was happy with the finished product. According the Mother of the Bride, she let me know that a week after the wedding people were still talking about the cake at church!
Sorry for the lack of posts. My hard drive went out and since I haven’t learned any lessons on having a computer and important pictures, I never backed up my hard drive. So it had to go to the computer wizards to get my stuff off of the bad one and put onto a good one and now here we are. Enough whining, on with the pictures and post, right? 🙂
Wedding cakes are a great place to start, don’t you think? This wedding was at the end of July. The bride-to-be contacted me and said she just wanted a chocolate wedding cake. All of it to be chocolate. She had a picture of an idea of what she wanted and also added a recipe for Chantilly icing. She wanted to know if I would try it for the filling because she had lived in Hawaii for a while and missed that icing. I, of course, wanted to try this recipe. It turned out to be a caramel-like filling for the cake…and, oh so yummy!
The bride-to-be was pleased, as was her fiance, who really didn’t say much because he was eating. I like that in my customers! 😉
This is the final product on the day of the wedding…
Three tiers of chocolate cake filled with Chantilly icing. I covered the cakes with chocolate buttercream and chocolate sprinkles on the sides. I also used edible modeling chocolate for the curls. It was definitely a rich cake!
Also, it happened to be the flower girl’s birthday. The bride-to-be asked if I could put a “happy birthday” to her on the side of the cake. How cool is that? I bet the flower girl was on top of the moon with this…
It was fun to be out of the traditional wedding cake box with this wedding!
Yesterday was our first wedding cake of the year. My customer was the Mother of the Bride. Since her daughter was out-of-state, she did all the planning and ground work for her daughter’s special day. She came to the tasting and said, “I’m not a cake person. I like pie.” and walked away saying, “Wow, I really liked the cakes”! That’s what I like to hear. Over a few weeks, we worked out the details of the cake. Her daughter wanted simple and elegant. I think we accomplished just that…
They had fresh flowers waiting for me at the reception location. I stacked the cake and placed the flowers.
The bottom layer was a white 14 inch round cake with lemon curd filling. The top two layers were chocolate cake (10 inch and 6 inch) with chocolate buttercream filling. I iced the entire cake with vanilla buttercream. I added the beaded border after placing the flowers. I was pleased with how it turned out!
I am so excited to start advertising wedding cakes! After learning a few tricks to tiering cakes, I figured it was time to put it on the blog.
This cakes is a 14 inch round topped by a 10 inch round topped by a 6 inch round.
It’s certainly tall and heavy!
So how do you go about ordering wedding cakes or anniversary cakes? I’m so glad you asked!
Contact me through email (firstname.lastname@example.org
) or by phone (719.482.5308). We will set up a time to meet so you can sample cakes in flavors of your choice. We will put some ideas together for your cake, basically creating exactly what you want for your special occasion. I ask that you give at least 2 months notice. Also, unless you are super traditional, I will make you a top tier cake for your first wedding anniversary as part of the cost of the wedding cake. It will be fresh for you to enjoy on your anniversary instead of a whole year old and it will match the top tier of your original design!