Another wedding cake request came my way this Spring. The bride and groom requested a giraffe and monkey because that’s how they see themselves. There was also a poem at the wedding which explained it better than I did just then.
This three tier cake was vanilla and jam flavoured with a layer of Regal icing. I added texture to the wedding cake with lots of Royal icing. It was really easy to do and it travelled very well. The wedding was in Devon and the cake survived a 5.5 hour drive sat on a big grip mat!
Many congratulations to Mr & Mrs Thompson on their big day!!!!
Spring has officially sprung! What could be more fabulous than a spring themed wedding cake? I have to say, for my second wedding cake I’m very proud of myself! Working from the top to the bottom, the tiers contained almond cake, lemon cake, chocolate cake and fruit cake. This cake can feed up to 134 people or 120 without the top tier. The flowers and butterflies were prepared by myself and the help of my sister in January out of modelling paste. I coloured the sweet peas to the colour of the bridesmaids dresses and kept the whole cake very dainty. Everything was cemented in place with Royal icing including the topper which was ordered from Weedots & Just Toppers based in Essex (link below). Such lovely bunting! All of the piping detail on the cake was also done with Royal icing with different sized piping nozzles. I lost a bit of sleep over delivering the cake to the venue as I thought the butterflies might flutter away during transit. Luckily, only one butterfly was sacrificed during the journey and was promptly replaced by a spare one I had made!
Many congratulations to Mr & Mrs Percy on their wedding and a big thank you to Pam Percy for asking me to make it!
I made a pearl wedding anniversary cake with a pair of flumpies on! The bottom tier is a lemon & poppy seed drizzle cake and the top tier is a vanilla sponge smothered in lots of chocolate ganache. I love making chocolate ganache, it’s an excellent medium to spatula onto a cake. The best part is licking out the bowl though, and later finding it all over your face after having had several long conversations with different people throughout the day. Hmmm… anyway, I always use dark chocolate with 70% cocoa solids for a good strong flavour. I let the cake cool before icing it to give a solid surface to work on so that the cake looks nice and smoooooooth.
I gave this cake to my boyfriend’s parents to enjoy as a surprise. This cake was also put together to celebrate a new engagement in the family, thus I popped a horse shoe on it as well! Maybe I should start putting horse shoes on all of my cakes… after all, everybody needs a little bit of good luck.
This cake has been a labour of love all week. I worked out that I have spent 28 hours making roses and leaves out of sugar and a further 37 hours shopping, ordering supplies, baking, assembling and icing this monster of a cake. I have to say I am pretty tired, but it is the best kind of satisfied tired I have been in a long time.
I have learnt many lessons whilst making this cake. The most important lesson was letting the iced tiers dry separately before assembling together. Secondly, one must use a large pizza peel to move the cakes about without marking them. And thirdly, Royal icing is now my favourite icing as it sealed up any gaps between the tiers and smoothed over any unwanted cracks. If you are ever asked to make a wedding cake, think about where you buy your supplies from as you can easily cut costs by ordering cake boards, icing and boxes from warehouses. Making flowers takes time and should be started weeks before the wedding day, I accidentally dropped a few (which was heartbreaking) and it is a good idea to make more than you think you’ll need. Doweling is ESSENTIAL and shouldn’t be overlooked. I worked out that the cake weighs about 30kg and that poor fruit cake at the bottom has to support quite a lot of that weight. One must respect the fruit cake and stick many a dowel in it so that no caketastrophes occur (that is what Juliet Sear calls them).
Cakes should be transported SLOWLY and on a flat surface in the back a car (balancing a 30kg cake on a car seat is a disastrous idea). I was a great lover of google this week as every cake query I had was fixed in a matter of minutes. Now I know what to expect whilst making a wedding cake and I think the next one will be a lot easier (but not necessarily any lighter).
Well I’m having a fabulous rainy Wednesday prepping the wedding cakes I made yesterday. I have used 63 eggs and am too scared to calculate how much the total amount of cake weighs. I have foraged for ingredients, baked, shaped, buttercreamed and marzipaned the cakes over the last 48 hours. So far so good.
Making a cake this big is surprisingly physical, I shall be incredibly beefy by the time I am finished.
Now for icing, assembling and decoration…. but maybe a nap first.
It’s almost wedding cake time! I’ve been practising flower arrangements on a polystyrene dummy. It’s very comforting to know I have made enough roses over the last two weeks. Also, rather conveniently I have tested two wedding cake flower sets at once as I have two cakes to do.
Advice to anyone making flowers out of modelling paste for a wedding cake…. start EARLY! They are fiddly and time consuming. They also need steaming to bring out their colour as they’re covered in icing sugar and look pale. Once dry they are very brittle and it’s heart breaking when you drop them and they break into a thousand bits! It’s all good though, just don’t sit on them. Wow, I should get paid for this advice… 😜
I’ve been making flowers all weekend out of petal paste for some wedding cakes I will be making in the next few weeks. It’s a time consuming and fiddly venture but so so rewarding. It’s also something one can do whilst burning quickly through Ally Mcbeal DVD box sets. I’m definitely in a 90’s mindset today. It’s all short skirts, Britney Spears and hair clips in this house today.
I have to say I’m a bit of a mess now, I’m covered in sugar and food dye. My hands look like I just murdered someone but I can assure you that this is because my quest was to make purple and that came at a small cost. I’m sure my work colleagues will be asking what on earth I’ve been up to. I reckon having sugar flowers instead of real flowers in a bouquet at a wedding would work out cheaper and you could actually keep them afterwards. Alas, my mind drifts. My main point is, make flowers out of sugar, it’s very calming if you don’t flick food dye down your white t-shirt or knock edible glue everywhere. Happy Sunday everyone!
I have been practising one of the tiers for a wedding cake I’ve been asked to make. I’ve been trying different chocolate cake recipes and have finally found one that is structurally stable enough to hold two other tiers, easy to carve and tastes fabulous. The recipe I went for uses plain flour only with no raising agents and LOTS of eggs. The cake has a brownie-like texture and took a long time to cook on a low heat.
The cake has to be 4 inches thick to match the other three tiers. On the day, the cake will have white regal icing on top but today I smothered it with a rich chocolate buttercream. I added several layers of buttercream by popping the cake in the fridge to solidify each buttercream layer to get an even finish. I grated some white chocolate on top and served it to my family for testing.
My sister is lurking in the background of the next picture. This is definitely the tallest cake I’ve ever made.
I have to say the cake went down well and everyone liked it. Mission completed. Next challenge construction ….
All the sugar flower preparations are underway as well….
I’ve been asked to make a wedding cake for a family friend. I’m extremely excited and have made a practise one. This cake is Spring themed and has a chocolate base with a lemon & ginger one on top.
I used Mary Berry’s royal icing recipe which was easy to make.
I learnt a valuable lesson. Next time I’ll put regal icing on the cake first to stop any crumbs getting into the fluffy white icing. I also used doweling for the first time to give the cake support. The cake will have four tiers on the big day with two fruit layers on the bottom.
The flowers were made out of petal petal and placed carefully into the icing until they stuck. The icing goes stiff relatively quickly so I had to work fast.
The bride specifically asked for a choppy iced look with flowers creeping up the side. I like her style.
Best bit about making tiered cakes? The left over bits of cake from levelling and shaping the sponge. I felt pretty sick afterwards in a very good way. Nom!