Textured Wedding Cake

I had my first summer wedding cake this year. Let’s just say, the weather was extremely hot and humid for this cake. Transferring this cake was also an extremely stressful event! I almost had a heart attack the entire half hour drive. =( The roads were bumpy and I hit the red lights all the time. In result, my cake slid on the cake base a whole lot. It’s alright though, at least I brought some extra tools and decors to work with.

I took my time with this cake, nearly 13 hours, but am truly happy with the end look. This cake was a Vanilla Bean Cake layered with Raspberry Filling, frosted with White Almond Buttercream, covered in Fondant, textured with Royal Icing, and topped with Carnations and Roses. This 4-tier consisted of 6″, 8″, 10″, and 12″, each was about 4 inches to 5 inches tall. The Vanilla Bean Cake is the one I always use for majority of my orders. The same goes with my Buttercream, but I just added Almond Extract (THE best thing ever made in this world). I truly enjoyed my Raspberry Filling, despite the seeds. I didn’t want to make it too sweet because everything else was sweet, the cake, frosting, and fondant. I believe the filling had the perfect sweetness/tartness to it. Let’s just hope the bride and guests thought the same. =) Fondant. Honestly, I don’t eat fondant. Most fondants I have had were tasteless or just plain bad. BUT, I do like Satin Ice Fondant. It’s the only one I would use, until I find a better one. I usually get my order of fondant on http://www.thebakerskitchen.net.

I bought the wooden turntable and spray painted it silver metallic. Beautiful turnout. I had a plastic Cake Base to support the cake and decorated it with rose petals. Beautiful Cake. When all was done, I had a taste, in love! I hope the rest thought so too. Until my next project, Happy Eatings!

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