I've had enough cakes for a while, thank you very much.
Enough butter, enough sugar, enough icing. Please stop already with the flour sifting and the spatula licking--oops, did I just say that? I would never lick a spatula!
Seriously, though, after making this cake last weekend, I am ready for a change. I need to sweat some onions or grill some meat, and spend a few hours making a minestrone with perfect vegetable cuts.
Nothing went wrong with the cake and I was happy with how it turned out, but I was SO stressed out about it, I was hardly able to enjoy the process. Really, not until it was sliced, served and folks wiped the crumbs off of their mouths with their napkins did I really sit back with a sigh.
OK, who am I kidding, it was more like make a beeline for the bar and down a rum and Coke.
Now I've made my fair share of cakes and I'm quite comfortable in that area, so you are probably wondering 'why all the sweat?', but it was the areas out of my control that had my knees knocking last Saturday.
Things like the ultra high humidity and thundershowers.
We must be on one of the worse power grids in Quebec, because we seem to lose electricity at the slightest gust of wind. It crossed my mind more than once that I could very well be stuck with three tiers of iced wedding cake sitting in a dark, dead fridge at any point in time. Seriously, it's happened before.
Somehow, though, we managed to avert disaster at every turn and deliver a cake that the bride loved. It survived the van ride from my place to the reception hall, thanks to Danny's mad driving skills, and we even made a quick pit-stop for a poutine-to-go for our growling stomachs. I needed something salty to counter balance all the icing and cake in my system! I couldn't stop eating all the scraps and trim during the cake assembly process. There were probably a few nights where I just sat down to a big bowl of icing and a glass of milk for a late supper.
It felt like that, anyway.
So this was my second attempt at a tiered cake with rolled fondant and I'd say it came out just OK. However, I think I am going to enjoy playing around with fondant in the future. It's so easy to work with, like grown-up play dough.
Each tier of wedding cake had a layer of chocolate cake and a layer of vanilla buttermilk cake. (A photo of how this looks and both recipes can be found here.) Everything was then coated in a simple buttercream and covered in rolled fondant.
For the decorations, the bride had a few requests. The bridesmaids wore pink that we matched the ribbon on the cake to and the white mini-gebera and lisianthus on the cake were echoed from the brides bouquet.
Lastly, the antique bride and groom topper were passed down from the brides' mother, who had used them on her wedding cake, some 35 years or so ago. I though that was sweet.
So huge congrats to the happy couple, A & J, and thanks so much for letting me be a part of your wedding day!
For now, though, it's time for a little baking break. Danny is on summer holidays and we're looking forward to some sweet family time! A trip to the zoo is planned, as is a three day camping trip. I think I know what I am getting myself into-tenting with two babies-but if anyone has any tips to pass along, they would be much appreciated. And no I don't mean "get a hotel", either.