This elegant white wedding cake is one of my very first designs. I’m still in love with the simplicity of it and was so happy to have the design requested again at the end of last summer.
You see, I did the original way back in March 2011. The only difference was this cake was much larger… over 200 servings!
Before I go any farther, if you’ve missed any of the other giveaways going on this week (January 7-14), just click on the image below to visit the Round-Up of Giveaways!
Now, on with the cake…
You can see how I make poofy bows in this tutorial. The bows get easier each time I make them, but I’m always nervous until they’re secure on the cake!
Erin, the bride, chose something unique for the flavors and I’m telling you – this cake was delicious! I wish I could’ve hung around to take pictures of the cut cake, but at least I can tell you about it.
The top two round tiers were butter cake, with a thin layer of lemon curd filling and vanilla buttercream with a hint of lemon oil added. It was so, so good! The bottom tier was white almond sour cream cake with vanilla buttercream!
Tomorrow I’ll be sharing the groom’s cake for this wedding!! You don’t want to miss it!
Do you have any questions about this cake? Please feel free to leave a comment and I’ll help if I can!
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One or more links in this post may be referral and/or affiliate links. Read my disclosure policy here.