Thursday, October 29, 2009

Assembling the Wedding Cake

I was very pleased with how my wedding cake turned out for the ICE Pastry graduation reception. When I began thinking about this final project, way back in July, I decided I wanted to create a cake fit for a sophisticated October (my absolute favorite month) wedding.

This time, I remembered to take photos throughout the assembly process, so you could all see how the components came together.

This was a two-tier wedding cake, one 10" tier and one 6" tier. After the cakes were filled with buttercream spackled and, I covered each tier with rolling fondant I had colored to the perfect shade of ivory. Five dowels were placed in the bottom tier, to support the weight of the top tier.

After centering the top tier, I added the a beautiful fall, brown ribbon around the bottom of each tier.

Then it was time to add the piping, which I did in an ivory royal icing.

Finally, to bring the whole piece together, I completed luster dusting my foliage and assembled two bouquets of oak leaves, acorns, mimosas, five-pedal flowers and calla lilies.

For me, the bouquets really took the cake from pretty, but plain to something really special and unique. I was pleased to have achieved the colors I desired on each of the elements.

I very much enjoyed the entire process of this cake, from the initial research and design, to shopping for the perfect elements and finally putting it all together. It really was a rewarding experience to take a vision and see it become something tangible - and tasty!

1 comment:

  1. So interesting to see how the cake went together. A lot of work with a beautiful end result. It must have taken a lot of time but so worth it.


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