Rose Bakes

Last winter I had the exciting opportunity to make this Semi-Naked Sugared Berries Winter Wedding Cake.  I’d never made anything quite like this so of course I couldn’t wait to get started!

Also, the bride was so incredibly kind and lovely to work with. She knew what she wanted, but she was also laid back and very easy going.  Until you’ve worked with a stressed-out, high maintenance bride, you may not appreciate that. But having worked with both, Jheri was a dream client.

Semi-Naked Sugared Berries Winter Wedding Cake

This cake was five tiers of white almond sour cream cake with vanilla buttercream.  The sizes were 4”, 6”, 8”, 10” and 12” round tiers for a total of 136 servings. The cakes were baked in my favorite Magic Line pans.

She requested a “close to fully dressed” naked cake.  I cracked up at the description, but basically she wanted a little cake showing through here and there to give it a rustic edge. She also requested sugared berries, some greenery and small black roses for contrast.

Each tier had two layers of cake that I torted into four layers, then added thin layers of buttercream, before stacking and covering with vanilla buttercream. I used my bench scraper to scrap off a lot of the frosting – but also leaving a significant amount.  I tried to expose the cake very minimally.

The sugared berries are the only thing that ended up giving me trouble. The strawberries, raspberries and blueberries were beautiful when I made them (at home).

But by the time I made the 45 minute drive to the venue, the juice from the fruits had soaked up the sugar or the sugar had melted or something.  They were just sugary and shiny… but not covered in the sparkly chunky sugar any more.

They were still beautiful (in my opinion) but I definitely would want to master “sugared fruit” before doing a cake like this again.  Note: if you know how to do this – leave me a comment!

I piped a border around the bottom of each tier then attached the fruit and flowers to that strip of buttercream. It worked great!

For the roses, I purchased pre-made white gum paste roses like these, then I used Wilton Black Color Mist to spray them black.   It was so easy-peasy!

The florist provided the greenery, so I just cut off small snips and used it with the berries and roses.

In addition to the Semi-Naked Sugared Berries Winter Wedding Cake, I also made the groom a Reese’s Cake.

The Groom’s Cake

Okay, calling it a “Reese’s Cake” might be an understatement. It was so much more than that!  It was Chocolate Chip Cake with Caramel Frosting, Chocolate Ganache Dripping, and I can’t tell you how many pounds of Reese’s Peanut Butter Cups.  Read more details about it here. Coming Soon!

I rent out cake stands and they were used for both cakes at this wedding.  You can find the round cake stands I have here and the square cake stands I have here.

Alrighty – I think that’s all the details I have for this wedding cake. I wish I’d gotten more pics of the reception area – it was stunning!

Do you have questions about this cake? Please leave me a comment and I’ll help if I can!

Happy Caking!

Rose