I was so excited to do Maria's wedding cake or cakes rather. I even went out and bought 12" round cake pans, something I swore I would never do, but I am so glad I did!
Each tier is a different flavour and with that I did 4 dozen mini cupcakes in each of the four flavours.
I bought these silver trays at the Dollarama. They fit 4 dozen mini cupcakes perfectly. All the liners were silver foil as well. I made little place cards identifying the flavours. Thankfully it was a cool night as I was able to store them sealed on the balcony because there definitely wasn't room in the fridge!
To deliver the cake I put the bottom two tiers, chocolate and vanilla together. I was worried by doing a 12" cake that it would take a long time for the centre to bake and outside would be dry. However, my chocolate cake recipe did not fail! I did a double recipe and got the two 12" layers and 4 dozen mini cupcakes out of it. I did the same for the vanilla cake. The top two tiers, pumpkin spice and coconut lime I put together for travelling so when we got to the venue I would only have to join the two sections together and wrap the ribbon around.
I got to play with the flowers. So exciting. I was handed a bucket of flowers to choose from to decorate the cake with. The flowers were so gorgeous. It was hard not to go overboard. First I added the sparkly M & D then placed the flowers in as I thought would look nice.
I love how this cake turned out. At first, I was worried that the 2" ribbon would be too much but it looks just right. Not to mention it hides any uneveness between the layers.
Even though I still have one more cake to bake and my kitchen needs a good hosing, I am done for the day!
Congratulations to Maria and Dave! I'll be following the evening on Instagram :)