As you may have seen, I agreed to make two wedding cakes this year. This one has had a delay on the writing and posting as all the kitchen work began straight after the big day. This was a momentous occasion, as not only did a wonderful friend marry her lovely partner in life, but I bid adieu to my old, brown and fairly dangerous gas oven by doing one last big bake! Thankfully I had got the hang of the non existent temperature gauge enough, to know how to not undercook or burn to smithereens, two lovely cakes. The bride decided on a madeira cake for the bottom tier and a chocolate cake for the top tier.
Now, this was basically all I did for this cake, the baking, as it was a joint effort. My much more experienced Mother in law made the buttercreams, cut and filled both cakes to perfection and decorated them with lovely, smooth white fondant icing and beautifully delicate fondant swirls to match the cake topper that the bride had based the whole cake around. What a talent!
The ribbon around the cakes was two widths of the same purple organza, so when laid on top of one another the bottom half looks darker, which I think gives a slightly different and lovely look to the cake.
There was a mishap with getting the bride’s beloved butterflies in time, but I found a way, and I can tell you that cutting out butterflies of a Friday night is rather a relaxing past time. Or it would be if you weren’t freaking out that you were going to accidentally cut off a delicate sugar paper wing every other second! But thanks to a handy little emergency cake kit from my mother in law, I managed to stick on the butterflies quite easily in the end.
Once again, it’s the opinion of the bride and groom (and their gorgeous girls!) that matters and thankfully they were very pleased with the cake. I definitely found it less stressful doing just the baking and not the decorating! So, maybe, just maybe the old oven managed to go out on a high 😉