To Make a Wedding Cake

Our friend wanted a chocolate wedding cake.  We went with four layer cakes--Dark Chocolate Fudge Cake.  The fillings we used were White Chocolate Creme, Chocolate Ganache, and Fresh Raspberry Filling.  Lori made the four layers of cake for the bottom tier--square 16 x 16.  She also made the Fresh Raspberry Filling.  I made the four layers for the 12 x 12 and 8 x 8 tiers of the cake.  I also made the White Chocolate Creme filling, the Chocolate Ganache filling and the Chocolate Buttercream for the crumb coat.

I had frozen my layers so they would be easier to work with and less crumby.  Here they are still wrapped in plastic wrap.

Leveling the largest of the cakes, the 16 x 16.  The parchment paper is a huge help in moving these large layers of cake, not to mention how much easier it makes getting the cakes out of the pans.  I had to get an extra large cake leveler for this job!

I made seven batches of Chocolate Buttercream Frosting to crumb coat this cake.

The first layer of filling was the Chocolate Ganache.  This is the second layer of filling--our White Chocolate Creme.

The top layer of filling--our Fresh Raspberry Filling.  Delicious!

The three layers all crumb coated in Chocolate Buttercream Frosting.

Top tier covered in Chocolate Fondant.

I put these signs in all my car windows.  People were nice enough to give me a good berth, even though I was driving slow!

Putting the dowels in for tiering.

Putting the big dowel down the middle to keep the cake stable.

Tada!  The finished product!  The fresh berries really gave the chocolate a punch!  I looked gorgeous and tasted delicious!  We got LOTS of compliments on how tasty our cake was.  Most wedding cakes don't taste very good, but we endeavor to make ours delectable!

Lingerie Cake

So we also made the cake for our friend's bachelorette party/lingerie shower.  It was a black and pink theme, so we made it a three layer cake.  The first layer was Dark Chocolate Fudge Cake, then a layer of Strawberry Cake, then another layer of the Dark Chocolate Fudge cake.  Our filling was a white Cream Cheese Filling.  It looked great when it was cut!  The boobies we made like Cake Balls.  The entire cake was covered in Buttercream Frosting.  The dark frosting was Chocolate Buttercream Frosting. The polka dots and lace were made of fondant/gum paste.  The cake was baked in 9 x 13 pans and then I just carved it with a knife.

Tiered Cakes Class

We took a one night class that taught us how to tier cakes.  Everyone had to bring cakes to class to tier.  Lori and I decided to work on one together.  We did a crumb coat in Buttercream Frosting and then covered them in white fondant in class.  I made the bottom tier and it was a Devil's Food Cake with a Chocolate Creme Filling.  Lori made a Lemon Cake for the top tier.  One lady in class had made her cake look like it was tie dyed.  It looked really cool, and she had decorated it in brightly colored daisies.  I want to make one like it some day.  Lori and I made ours to look like a wedding cake--just getting more practice in!  After we brought the cake home, Lori took the top tier home.  I made white gum paste roses to cover the top of the bottom tier so it would look naked!  My husband took it to work and his coworkers loved it!

Daisy Cake

This cake was my final project for my Fondant & Gum Paste class.  I think it was a Dark Chocolate Fudge Cake.  I crumb coated (or dirty frosted) it in Buttercream Frosting and then covered it in light blue fondant.  There are white fondant ribbons on it and it is accented with white daisies.  I used really tiny white daisies on the ribbons and several medium daisies in the middle.  Its actually one of my favorite cakes that I've made.  It reminds me of spring or "Flower Power"!

Wedding Cake Run-Through

We were starting to feel a little stressed as the time counted down to our friend's wedding.  We decided to attempt our first tiered cake.  We used a similar design to the one the bride had requested.  We did a small two tier chocolate cake.  The top tier was a 6 inch and the bottom tier was a 10 inch.  We decided to make the top tier with just a Chocolate Buttercream Frosting, and the bottom tier we covered in Chocolate Fondant.  We took the cake to a church potluck and it was a big hit.  People loved the cake and the combination of fresh raspberries and chocolate is always very tasty.  We were also testing the fresh raspberries to make sure they would hold up to sitting on the cake for several hours.  The berries held up great, so we were much less stressed about using them on the actual wedding cake.