caymancake

Just another WordPress.com site

Peach Wedding Cake

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.

Top flowers

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.

Bottom flowers
And finally – the cake!   Simple, beautiful, and peachy keen ;).

Peach Wedding Cake

Until next time,

Cayke

Advertisements
2 Comments »

Cake Balls!

A lovely couple from the U.S. who were having their destination wedding here in Grand Cayman requested a “Cake Ball Wedding Cake” for their 10/11/12 wedding.  I’ve made cake balls before, but have always gotten frustrated with them simply because it’s difficult to make them in the heat and humidity in Cayman.  I was up to the challenge however, and decided to plunge forward with this very special wedding request! While I started working on everything, I thought, why not turn this into a tutorial for my blog?!  Soo…here you go!  Please excuse the quality of the images – I just snapped pictures with my phone as I went along…

So to make cake balls you want to start with a cake that has been baked and cooled.  Make sure your cake is very cool, not a hint of warmth from the oven or else you’re binding won’t work and they’ll fall apart! Just take a fork and start to crumble the cake into fine crumbles.  I just do everything in the cake pan because it’s one less thing for me to clean up after but you can certainly crumble it into a bowl if you wish! I used a devil’s food recipe for this particular set of cake balls as this was one of the flavours the bride and groom requested.

Once your cake has been thoroughly crumbled, add a few dollops of your favourite icing.  I used cream cheese icing as per the bride and groom’s request which tastes HEAVENLY with cake balls – however it is NOT good to use in the heat.  I was brave and really went out on a limb by using it, and thankfully my trick (which I share later on) worked!

Now you want to really work this icing into the cake crumbles very well.  Some people use liquid coffee creamer to bind the cake crumbles, I’ve never tried that method but will definitely give it a shot at some point.  I use between 1 – 1 & 1/2 cups of icing per batch of cake crumbles.  Start with less and then add more as needed.  You can even use your hands to get really in there and mix it up.  When you’re done it should look like a big cake and icing blob.  Kind of like this:

Now comes the fun part – making the balls!  You can use a melon baller, or any kind of “scoop” you have on hand.  Personally I just use a tablespoon and it works just fine for me as the balls all come out uniform in size and it’s something that I always have on hand.  Just take a spoonful of the cake and icing mixture and roll it into a ball.  Make sure that the cake and icing are binding together really well because you don’t want it to crumble on you!  When I use a tablespoon, I usually end up with somewhere between 30-40 cake balls per recipe.  It just depends on the type of cake recipe I use to make them.

Normally I use a lined cookie sheet, but given the amount of cake balls I was making, I just used a disposable cookie sheet.  Worked great and nothing to wash afterwards!  As you can see my cake balls are all nice and round – nothing falling apart and they are relatively uniform in size.  Now pop these into the fridge for a couple of hours (or into the freezer for about 15 minutes).  Make sure they are nice and chilled before you dip them into the candy coating.  Once you’re ready for them to come out of the fridge, start to melt your candy coating.  You can order some online, or pick up a pack from the store – whatever works best for you is fine.  Personally, I find that the Wilton brand doesn’t work so well here.  I’m not sure if it has to do with the way they are shipped – maybe they get too hot in the shipping container?  All I know is that I don’t find them to work so well…at least the white and coloured ones.  The chocolate ones seem to work okay – go figure! So here is some candy bark that I ordered and I have it melted it down ready to start dipping my cake balls away…

Now just start dipping away!  You can use a fork, a toothpick, a spoon – whatever is easy for you to manipulate – feel free to use.  If you want to add any sprinkles to the balls, then make sure you do it while they are still wet – not when the candy coating has set, or else they won’t stick! For these particular ones, I made sure to coat them a little thicker then I normally would – just in case the cream cheese icing that is binding them decided to give me some trouble!

This couple wanted a “cake ball cake” as I mentioned before.  I iced a cake dummy with fondant, and adhered each cake ball with some more melted candy coating and just worked my way up along the cake.  I added coloured fondant flowers to coordinate with the wedding colours and to differentiate between flavours.  There ended up being over 70 cake balls on this very small cake, which was a 4″ dummy on a 6″ dummy.

The perfect cake for an interactive wedding (or party experience!).  Hope you enjoyed this tutorial!  There will be more to come :).

Wishing you a very “sweet” day!

3 Comments »