Looking back on doing this cake I implemented a new system on how I prepared for the day. I started baking at the beginning of the week instead of baking everything in one evening on Thursday. I was done baking by Wednesday evening. I even had a hick-up with one of the layers of chocolate and had to redo it. It just fell apart out of the cake pan. So sad.
Thursday evening while watching a made for TV Christmas movie I made the large ombre flower. It was so relaxing to do. I love how it turned out.
The cake itself consisted of 4 tiers: 12" chocolate with chocolate fudge filling, 10" vanilla with butter cream filling, 8" red velvet with cream cheese filling and a 6" vegan chocolate cake with vegan filling. The bride is vegan and wanted to be able to take a bite of her wedding cake. I didn't cover the tier in vegan icing as I was not prepared to test how it would stand or colour against the rest of the cake, which she was good with. I found this very simple recipe and I have to say it was really good.
My biggest dilemma with this cake was how were we going to travel with it. Should I do it up all together at home, or take it in pieces. Right up until I was ready to decorate I still wasn't sure. I started with the darkest pink around the bottom about half way up then added some white icing to the bowl and continued up. I added the 2nd tier and realised right away that the cake was going to have to travel as one if I didn't want any gaps between the layers. So, I just kept adding more white to the bowl and the icing got lighter and lighter as I got to the top tier. It took about 45 minutes to do the whole cake. In the fridge it when. Thankfully it had several hours to settle and by the time we were ready to go, the cake was SOLID!
We had to deliver the cake and cupcakes in Newmarket at Madsen's Gardens Banquet and Chapel. It was a beautiful venue that I had no idea existed. The cake made it with no problems. Thank goodness, because if anything had happened I would have had no idea how to fix it.
For the cake stand I took a 9" round cake dummy that was 4" tall and covered it pleated tissue paper then added a band of silver bling around the centre.
With the backdrop of the greenhouse it's difficult to see the cake topper that was on the table when we got there. These toppers are available on Etsy from various vendors.
In addition to the cake I made 12 dozen mini cupcakes in 3 different flavours; chocolate, vanilla and red velvet. All were decorated with pale pink buttercream icing in a rose pattern. One was to go at each place setting.
Thursday evening while watching a made for TV Christmas movie I made the large ombre flower. It was so relaxing to do. I love how it turned out.
The cake itself consisted of 4 tiers: 12" chocolate with chocolate fudge filling, 10" vanilla with butter cream filling, 8" red velvet with cream cheese filling and a 6" vegan chocolate cake with vegan filling. The bride is vegan and wanted to be able to take a bite of her wedding cake. I didn't cover the tier in vegan icing as I was not prepared to test how it would stand or colour against the rest of the cake, which she was good with. I found this very simple recipe and I have to say it was really good.
My biggest dilemma with this cake was how were we going to travel with it. Should I do it up all together at home, or take it in pieces. Right up until I was ready to decorate I still wasn't sure. I started with the darkest pink around the bottom about half way up then added some white icing to the bowl and continued up. I added the 2nd tier and realised right away that the cake was going to have to travel as one if I didn't want any gaps between the layers. So, I just kept adding more white to the bowl and the icing got lighter and lighter as I got to the top tier. It took about 45 minutes to do the whole cake. In the fridge it when. Thankfully it had several hours to settle and by the time we were ready to go, the cake was SOLID!
We had to deliver the cake and cupcakes in Newmarket at Madsen's Gardens Banquet and Chapel. It was a beautiful venue that I had no idea existed. The cake made it with no problems. Thank goodness, because if anything had happened I would have had no idea how to fix it.
For the cake stand I took a 9" round cake dummy that was 4" tall and covered it pleated tissue paper then added a band of silver bling around the centre.
With the backdrop of the greenhouse it's difficult to see the cake topper that was on the table when we got there. These toppers are available on Etsy from various vendors.
In addition to the cake I made 12 dozen mini cupcakes in 3 different flavours; chocolate, vanilla and red velvet. All were decorated with pale pink buttercream icing in a rose pattern. One was to go at each place setting.
When we got there the groom and his groomsmen were already there. They were tasked with putting the cupcakes at each plate. They were done before I had even finished setting up the cake. It was the fastest set up I've ever done.
Congratulations Oldos and Luke!
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