Monday, May 31, 2010

First Wedding Cake

I made my first wedding cake 2 weeks ago... it was really fun, but also really stressful. The bride was very laid-back, but I wanted to make sure it was absolutely perfect for her special day!

I made a 4-tier cake: 12", 10", 8" and 6". The 12", 8" and 6" cakes were all a Chocolate WASC, filled with Vanilla Bean Cream Cheese Mousse (without the vanilla bean- I make my own vanilla so it already has the vanilla bean seeds in it), and iced using a Crusting Buttercream that was perfect for the Viva Paper Towel smoothing method.  I'm still working on getting my icing smooth, so I'm trying different techniques along the way to see what works best for me!

The 10" tier was a regular WASC and had a strawberry jam filling (from Trader Joe's) and the same Crusting Buttercream recipe as the other tiers.

This is the 12" tier with its initial crumb coat.

This is the top tier- used a shell border with lavender dot accents. A lavender mesh ribbon was used to accent the cake on the bottom border of each layer.

This is the cake as I was assembling it at the church kitchen- it was a hot day and there was no way I could transport the whole thing assembled- let alone carry it, lol!

Annnddd the final product with the cake topper and flowers.In the end, she was happy and that meant the world to me.  Congratulations Barbara! Many happy years of love and prosperity to you both :) Thank you for asking me to be a part of such a special day- it was a true honor!


Diana said...

Both cakes look great! Interested in making a golf themed one? ;)

Anonymous said...

do you have any good gluten free recipes?