This cake is inspired by a Peggy Porschen cake but has been modified to suit a 30th wedding anniversary.
I made up a new lemon cake recipe for this cake as my trusty standby is tasty but not very lemon-y. This recipe contains organic lemon zest, organic lemon juice and lemon extract and somehow it still didn't have enough citrus taste. I made a lemon sugar syrup and soaked the cake in it and did finally get it to taste like lemon (and yummy too!). The cake is iced in a vanilla bean Italian meringue buttercream and covered with a lightly lemon-flavored fondant.
There are 30 gumpaste hearts on the cake in total to represent the 30 years that the couple has been married. The poodles are made with gumpaste with the details piped on with royal icing. The bow is made from gumpaste as well.
The cake board is covered with white fondant and the cake board and both tiers were wrapped with a black and white polka dot ribbon to finish the look.
Happy 30th Anniversary!
This blog will follow my adventures with cake, pastry and all things sweet!