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My First Wedding Cake

I was asked to make this cake a couple a months ago for the wedding of a friend's co-worker.  The cake was to feed 150 people.  So we went with a 3 tiered cake; 10", 8" and 6".  I don't like doing anything bigger.  M9889ostly because I find if it's any bigger it will dry out getting the centre to bake.  To feed 150 people even with wedding size pieces (1" x 2") the 3 tiers wouldn't be enough.  So, I added two 10" square slab cakes.

The reception is in the west end of the city and the cake needed to be delivered for 3pm I decided to take a vacation day to do the cake.  Wednesday in the elevator coming home there was a notice that the air conditioning would be turned off from 6am to 2pm today.  Humidity and fondant are not friends.  Thursday afternoon I was getting a little nervous so I decided to write out a schedule; in 30 minute increments.

I took the cake in pieces and put it together at the banquet hall.  I took a little emergency kit with me for repairs.  I am so glad I did as I needed to touch up the silver paint on the beading around the bottom of each tier.  The silk flowers were left by the decorator to add as well as the rhinestone letters for the top. 

This is what my fridge looked like at noon today.  Sadly, those Bacardi Breezers have been in the fridge for months!

What I made:
Top 2 tiers were Coconut Lime with coconut lime icing
Bottom tier was Red Velvet with cream cheese icing
First slab was the Perfect Chocolate Cake with salted caramel icing
Second slab was Cookies and Cream with butter cream icing

I'm very happy with the way the cake turned out.  Hopefully the bride and groom will be too.


  1. This is just so pretty! And I'm glad to see it survived the delivery!

  2. Congratulations Kristina! It's gorgeous!


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