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Ruffled Wedding Cake

A few weeks ago Mr. T, Miss E and I went to a wedding in Collingwood.  Mr. T was an usher, Miss E was a flower girl and I was the cake baker.  It was a beautiful wedding and we had lots of fun celebrating the marriage of two very special people.

A few months ago Adam and Andrea came by to try out different flavours for their wedding cake.  The both loved the pumpkin spice and cookies and cream.  They settled on the pumpkin spice for the entire cake and cookies and cream for cupcakes.

The Thursday evening before the wedding I baked everything.  This also happened to be when our condo corporation decided to turn off our a/c without notice.  Yay!  It was so hot in our condo.  Fortunately, I took the Friday off work to get us ready for the wedding as I was able to decorate the cake and finish before noon.  Facing west I was able to get everything done before the sun started shining through and getting hotter.


The cake was a 10", 8" and 6" tiered pumpkin spice with cream cheese icing.  I covered each tier in fondant first.  Then, to make the ruffles I rolled out 1" by 6" pieces of the same white fondant then ruffled one edge with my handy tooth pick.  Each tier had four rows starting from the top.  The fifth row were 1/2" by 6" pieces to finish them off.  This was my first time ruffling and it turned out really well.  

We brought the cake to Collingwood in pieces stored in the trusty Costco cooler bag.  The hotel was very accommodating in taking it and storing it in their industrial fridge until it was time to set it up.  I set up the cake during cocktail hour.  I wish I had taken a picture before I added the flowers from the florist because the flowers completely changed the cake.  


Congratulations to Adam and Andrea!  All the best.
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