Tag Archives: Project Wedding Cake

Project Wedding Cake: Happily Ever After

Yesterday was the big day.  It went better than I had hoped.

I tend to overwhelm myself with projects.  I expect too much of myself.  I usually pull everything off well, but not without last minute stressing over things that I just don’t have time to get done.  Nobody knows what doesn’t get done, so everyone ends up happy with the results.  That’s the way I work.  I expected these last few days to be pretty much like that.

But this time, I made a plan that I could realistically stick to, and I stuck to it. :)   Hooray!   So the day went smoothly, the cake went up (and stayed up!) beautifully, and it was easy to cut and serve.

Debi came over Saturday morning and we packed up the cakes and the supplies we would need to set up the cake.  It was a little nerve-racking driving with the cakes in the back of the car.  But we got there safe and sound.

Debi was smart and took photos of the assembly.

Here I am putting supports into the cake: 

Debi came to the rescue when I just could not manage to cut the last two tubes to the right length.  She took over and then the cakes were ready to stack.

The piping connected the tiers.  I wasn’t thrilled with how the bead border turned out (I need to practice more to get better), but it ended up just fine.  Besides, we had the fresh flowers to cover any flaws.  :)

 

I know I look awful in these pics.  It was a windy day, and I was working.  I got cleaned up before the ceremony.

 By the time we were at this point, people were starting to show up.  I hadn’t planned exactly where I wanted to put the flowers and it needed to get done quickly.  Debi saved me there also.  She pretty much took care of placing the flowers on her own.  She has a good eye, is artistic, and decisive.  I was so grateful she was there to finish it.  The flowers looked so nice and complemented the cake perfectly.  They also tied the cake into the rest of the wedding decorations.  Anyway, I was very pleased with the finished product.

 

Here Debi & I are, happy with our cake!

 

 

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Project Wedding Cake: Mini Test Cake

The wedding is in three days and, happily, I am right on schedule.  Last night, I made the Chocolate Almond Buttercream.  Today, I made another batch of Swiss Meringue Buttercream and decorated a test cake.

I really love Swiss Meringue Buttercream (SMBC)!!  You can get in real trouble with this frosting.  It is very smooth, and light.  Its buttery, and not too sweet (unlike classic buttercream).  You can easily eat too much of it.  It is just about perfect.  You can find the recipe here.  Debi had already made plenty of SMBC for the wedding cake, but I wanted some extra to practice decorating.

For practice, I used an extra 4″ cake.  It is exactly what the top layer of the wedding cake will be like.  First, I did a crumb coat and put it in the freezer to firm up.

 

Then, I frosted with the SMBC.  It really is nice to frost with- very smooth and silky!

 

This is what it looked like after I smoothed it all out the best I could:

 

Next, I made a parchment bag and practiced my bead border.

Then, I added a bead border to the base of the test cake.

The wedding cake will be decorated with fresh yellow & white daisies.  It will be so pretty!

 

Tomorrow, I will pick up the flowers from the florist and trim, fill and crumb coat the cakes.  Friday, I will frost and smooth, and put in the support beams.  Saturday, Debi & I will transport the cakes to Galt, stack them, then add the bead border to the bases and accent with flowers.

I am so excited!

 

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Project Wedding Cake: the Beginning

I feel its my duty to document my current endevour.  I’ll regret it if I don’t.

I am making a wedding cake.  (Can you believe it??) Its my first one.  I’ve made tons of cakes before, many of them funky and impressive (imho), and many of them large.  But never a wedding cake.  (You should hear a chorus of angels sing when you read those words.  A wedding cake should be more than special, it should be EXCEPTIONAL.  It should be more than delicious, it should be EXQUISITE.  Why then, with these lofty beliefs, did I sign up for this?  Because I am crazy.)

I have wanted to make a wedding cake for a while now.  But I didn’t know if I’d ever get the chance.  Consequently, when my friend and niece, Ashley, said she didn’t have a wedding cake yet, I jumped at the chance.

The Details:

  • The wedding is in less than two weeks, to be held on Saturday, April 10th.
  • There are an expected 70 to 100 guests.
  • The bride wants both vanilla and chocolate cake.
  • The theme is a garden wedding, including gerber daisies, with colors white & yellow.
  • The wedding will take place in (and so I must transport my cake to) Galt- exactly 20.7 miles from my home.
  • The wedding (& cake) will be outside.

 

What I have so far:

  • I have decided to make a 3-tiered cake (4″, 8″ and 12″ layers, each at least 4″ tall) plus 2 extra sheet cakes to ensure there is enough cake.
  • I have tested numerous cake recipies, and cake fillings.  I have narrowed it down to Dark Chocolate Cake (from scratch), and French Vanilla Cake (altered mix recipe) with Lemon Buttercream. 
  • I will ice the entire cake with Swiss Meringue Buttercream.
  • Chocolate cakes are baked and in the freezer, ready to trim.
  • Swiss Meringue Buttercream (SMBC) is in the freezer, ready to re-whip when it is decorating time.
  • Huge inspiration and many questions answered by resources online.  My favorite: Smitten Kitchen’s first wedding cake.
  • My sister, Debi, who is a huge help.  (And my husband, Tom, who is a great taste-tester.)

 

What I still need:

  • Decide between Dark Chocolate Almond Buttercream and Whipped Chocolate Ganache for the chocolate cake filling.
  • More butter: head to Costco ASAP.
  • More sugar: head to Winco ASAP.
  • Make and freeze Lemon Buttercream & French Vanilla Cake.
  • Play with PearlDust and decide whether to use in decorating.
  • Purchase a few more bakery supplies: cake boards and supports.
  • Decide what I’m wearing to the wedding!  :)

 

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