Happy Monday friends! I’m going to try to keep this short and sweet, but I was just dying to pop in for just a minute and tell you about my weekend and my Gold & Flowers Wedding Cake.
I had my tallest wedding cake ever and gosh… I was a nervous wreck for 3 days!!
After we finished homeschooling, I spent the rest of the day baking. And baking. And baking some more. I have two ovens and I think they were running non-stop for 7-8 hours.
After baking, and cooling, my son made all the frosting and we filled and crumb-coated and refrigerated all of the cakes.
Then Friday my friend Susan drove up to help me with this job. We enjoyed a girls-only lunch, then came home and got to work. She rolled out fondant (ohmyword – what a blessing for my achy hands!!) and we covered all the cakes. Then we painted them gold and partially stacked them.
On Saturday morning we got up and frosted the kitchen cakes, then eventually we loaded up and set out with my husband for the delivery This is what the back of my Excursion looked like:
That’s over 500 servings of cake right there ya’ll. We made the bumpy, nerve-wracking 50 mile drive to the venue, then with a step-stool and the help of my husband and Susan, we set up the big cake.
I’ve never been so nervous on a cake delivery!! And I’m so, so glad Susan thought to get a picture of me with the cake (which rarely happens!). I only wish I had gotten a picture with HER. Sheesh!!
The florist was busy, busy working on the reception venue and the church, so she wasn’t able to work on the cake while I was there. I actually didn’t get to see it finished until Sunday when a mutual friends shared pictures with me (thank you Abagail and Emilee!!).
This is what the Gold & Flowers Wedding Cake looked like after the amazing Mrs. Brenda (the florist) from Moreton’s worked her magic:
I’m so incredibly proud of this cake and so thankful for my husband, my kids, Susan and my clients.
Seven years ago I’d have never dreamed I’d be working on such a large scale and getting to be a part of so many beautiful weddings! I feel so undeserving of the blessings God has poured out on me and my business… dreams coming true.
Here are a few details – leave me a comment if you have other questions:
- The tiered cake was white almond sour cream cake with cream cheese buttercream and strawberry cream cheese buttercream (alternating tiers).
- The tiers were 6″, 8″ 10″, 12″, 14″ and 16″ baked in my favorite Magic Line Pans. The kitchen cakes were 10″x15″ cakes and 9″x13″ cakes – also baked Magic Line Pans.
- The cake was covered in homemade marshmallow fondant and I used a ribbon cutter to cut the gold ribbon borders.
- The borders were then painted with Imperial Gold Luster dust mixed with lemon extract. These Majestic Royal are my favorite paint brushes.
- I stacked the cake using the Bakery Craft SPS plates and columns which worked well but was still extremely scary.
Happy Caking ya’ll! I hope you have a fantastic week!!
Venue: Dunlieth Historical Inn
Flowers: Moreton’s Flowerland