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!