I few years ago I did a wedding for a lovely young couple. The bride was so sweet, and knew exactly what she wanted in her cake. Fast forward three years later and the mother of the bride is now the bride herself! Again, an absolute sweetheart just like her daughter and she knew exactly what she wanted in her cake. The apple doesn’t fall too far from the tree in this situation, but it was in the very best of ways. I was so honoured that the family thought to return to me when seeking a wedding cake! The flavour of the wedding cake I did for the bride’s daughter was still fresh in everyone’s mind, which is probably why the same flavours were ordered!
I love when brides can clearly explain what their vision of their wedding cake is. Unless you’re my close friend, I may not know what you like or dislike, so the more detail you can give me, the better! This bride’s vision was an ivory two tier wedding cake to serve 50-60, with a cluster of sugar flowers one tier, a cluster of sugar flowers on the opposite side of the bottom tier with petals and leaves falling very naturally to the cake board. She wanted her flowers to be various shades of peach and coral – some with dark centres growing out to light exteriors and vice versa. She wanted a pearl border for her cake. Finally for the flavour she wanted carrot cake with almond buttercream filling and a rum and raisin cake with vanilla rum filling. So asked for, so delivered!
I have to say, the most nerve wracking part of making this cake was the flowers. My friend Lori-Ann from The Cake Studio is a sugar flower maker extraordinaire (seriously – she makes sugar flowers that would make real flowers wilt in shame – check her out on Facebook!). Me on the other hand, it’s just not my thing…can I do it? Yes. Do I like to do it? Not really. BUT…I’m always up for a challenge. This was one of those, “face your cake challenge head on” kind of moments!
A week before the big day, I took a few hours and made the petals and blossoms…it was oddly relaxing, to make them with my hands and my cutters. The end result really made me proud as well…it’s been well over a year since I made a flower other than a ribbon rose with fondant, so it’s nice to know I still have the “touch”.
Here’s a close up of the flowers on the top tier – two roses, three calla lilies, a rose bud and hydrangeas, all in various shades of peach and coral.
Here’s a close up of the flowers along the bottom tier – two roses, two rose buds, three calla lilies (one is tucked behind the rose) and a few hydrangea blossoms.
And finally – the cake! Simple, beautiful, and peachy keen ;).
Until next time,
Cayke
caymancake 