This is the biggest wedding cake I've done to date! The bottom tier is 14" and it was my first time using that cake pan.
The cake is sour cream chocolate cake and each layer was filled with raspberry preserves and chocolate Italian meringue buttercream. Each tier was also crumb coated with chocolate Italian meringue buttercream.
The flowers are made with gumpaste and are tones of pink with gold centres. Gold lustre dust was used to pipe stems between some of the flowers on the cake as well.
Each tier was coated in a layer of bittersweet chocolate ganache before the flowers were applied.
This cake is definitely going to be delicious - I hope it makes the 150km drive without any issues at all! Congratulations to the couple and all the best on their wedding day!
I honestly think doing children's birthday cakes is my favorite kind of cake to make. I love how much color can be incorporated and the themes are so fun to work with!
The cake was a vanilla bean sour cream cake filled with a strawberry vanilla bean filling and iced in a vanilla bean Italian meringue buttercream. The vanilla buttercream also filled up the gaps to the edges of the cake - I just hadn't wanted any chunks of strawberry to make their way out and cause the fondant to tear or for lumps to appear.
The princess was made of gumpaste and her dress was brushed with lustre dust and steamed to give it the sheen that it has.
The tiara was made from gumpaste and some gumpaste accents were applied to it and some food coloring was painted on to add details. I used three or four shades of pink petal dust to give it the depth of colors that it has.
A variety of colors of gumpaste flowers and a handful of gumpaste butterflies completed the design. I hope it's a happy 3rd birthday for the princess!
This blog will follow my adventures with cake, pastry and all things sweet!