For a wedding I photographed I also made the cakes as well. Both the wedding cake and the groom's cake.
The Wedding Cake:
Cake: White
Filling: Raspberry
Frosting: Butter cream (With fondant cover)
Tiers: 3 circular
They wanted something to match their victorian theme with white and burgundy colors. They requested victorian decorations on the side and the main color of the cake to be white. I made sugar calla lilies that were burgundy and white. The black ribbon was to discreetly add black to the cake. Due to some issue with brides maids dresses, black was added as a color. They provided their own topper.
The Groom's Cake:
Cake: Chocolate
Filling: Butter Cream
Frosting: Butter cream (With fondant cover)
Tiers: 1 Circular
The bride wanted to surprise the groom with something for the wedding. Since the groom was an avid golfer, and she had seen I golf cake I had made previously, this optioned seemed like it would be more than enough!
To make these work intensive cakes work with my school schedule, first I caught up early on all my school work. The wedding was on a weekend so that was beneficial! I baked the cakes Day one, to ensure I did not have to wait for them to cool. I did run into an issue with the top tier where I dropped the pans pulling them out of the over and had to completely re-bake the whole thing! I was not happy.
Day 2 was frosting and there was tons of frosting used! More than I had ever made. I also covered the tiers with fondant. The top tier again did not like me and completely fell apart and the filling seeped out the sides. So this time I had to re-bake cool frost and cover! I was losing it.
Day 3 was decorating. This is my favorite part! I matched the colors to a swatch the bride gave me and went to town! Although this was the most fun part it was also the most time consuming. My frist time working with royal icing!
Both cakes were finished! I packed them up super carefully and drove them in my freezing car to Phoenix, Az! Assembly was a little tricky because this was also my frist time stacking cakes! I was nervous the whole night that the cake would squeeze on itself! But no worries :)
The clients were more than satisfied, and the cakes were delicious!
The Wedding Cake:
Cake: White
Filling: Raspberry
Frosting: Butter cream (With fondant cover)
Tiers: 3 circular
They wanted something to match their victorian theme with white and burgundy colors. They requested victorian decorations on the side and the main color of the cake to be white. I made sugar calla lilies that were burgundy and white. The black ribbon was to discreetly add black to the cake. Due to some issue with brides maids dresses, black was added as a color. They provided their own topper.
The Groom's Cake:
Cake: Chocolate
Filling: Butter Cream
Frosting: Butter cream (With fondant cover)
Tiers: 1 Circular
The bride wanted to surprise the groom with something for the wedding. Since the groom was an avid golfer, and she had seen I golf cake I had made previously, this optioned seemed like it would be more than enough!
To make these work intensive cakes work with my school schedule, first I caught up early on all my school work. The wedding was on a weekend so that was beneficial! I baked the cakes Day one, to ensure I did not have to wait for them to cool. I did run into an issue with the top tier where I dropped the pans pulling them out of the over and had to completely re-bake the whole thing! I was not happy.
Day 2 was frosting and there was tons of frosting used! More than I had ever made. I also covered the tiers with fondant. The top tier again did not like me and completely fell apart and the filling seeped out the sides. So this time I had to re-bake cool frost and cover! I was losing it.
Day 3 was decorating. This is my favorite part! I matched the colors to a swatch the bride gave me and went to town! Although this was the most fun part it was also the most time consuming. My frist time working with royal icing!
Both cakes were finished! I packed them up super carefully and drove them in my freezing car to Phoenix, Az! Assembly was a little tricky because this was also my frist time stacking cakes! I was nervous the whole night that the cake would squeeze on itself! But no worries :)
The clients were more than satisfied, and the cakes were delicious!
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