All White Scrollwork Wedding Cake

Today I delivered this All White Scrollwork Wedding Cake. And surprisingly – it was a mostly relaxed day. This is Day 22 of the Write 31 Days Challenge.

All White Scrollwork Wedding Cake by Rose Bakes

I stayed up late last night getting a good foundation laid so I didn’t have to do much work today.

First I baked all the cakes and let them cool. Then I spent several hours filling and frosting and trimming and covering in fondant.

With all of that done, I slept late this morning, then when I did get up, all I had to do was dowel it, add the scrolling and then the pearl borders. It took well under 2 hours to finish it up!

Let me give you some details about this lovely cake…

All White Scrollwork Wedding Cake

The tiers were 6″, 9″, 12″ and 16″ for a total of 200 servings! From the top down, it was confetti cake with vanilla buttercream, red velvet cake with cream cheese buttercream, chocolate cake with chocolate buttercream and vanilla cake with vanilla bean buttercream.

All White Scrollwork Wedding Cake by Rose Bakes

It was covered and decorated with homemade marshmallow fondant.

My oldest son made the royal icing that I used to pipe the scrollwork and my daughter made the pearls for the border using homemade marshmallow fondant and a silicone pearl mold.

After I finished the cake, I actually spent some time answering emails and comments, then getting freshened up and dressed for delivery. Usually I’m flying around like a crazy woman before a wedding cake delivery, so this was a very nice change of pace!

When I arrived at the venue, there was this gorgeous square cake stand and also some fresh flowers that were going to be added to the cake. I hope to see pics of it finished!

I also took a few pictures before I left home, but gosh, the lighting was off:

All White Scrollwork Wedding Cake by Rose Bakes

Anywho… after the cake was delivered, the hubby and I went shopping at Walmart, then came home and had a pizza and movie night with the kids. I’ve spent some time editing pictures and doing blog work, but overall, I just relaxed!

I’m trying to savor this weekend because next week is already lined up to be another insanely busy week! But it’s downhill after that… I’ve determined to make November and December easy and slow to enjoy the holidays with my family.

OH – if you have any questions about this cake, leave me a comment!

Until tomorrow…

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37 Comments

  1. The cake is simply beautiful and so delicious I’m sure! I can taste it now! I am new to your site. Perhaps one day you can show us how to properly stack a tiered cake the easy way.

    Thanks for sharing another winner,
    Danette

    1. I did do it freehand. I can’t tell you how many times I piped, scraped it off, and piped again. I still didn’t feel like it was perfect, but I was happy with the final outcome. Thank you!

  2. Wow, Rose. Just wow. Such clean, beautiful work, and how you can make such an enormous cake sound like “nothing, just a few hours worth of work” is beyond me :). I love it.

    1. Ha.. I didn’t mean to make it sound easy. It was just nice to not have a ton of other cakes to stress over so I could take my time on it 🙂

  3. What a beautiful wedding cake! Looks like you didn’t have a set design for the scrollwork, just filled it in as you went around the layers. Very elegant and balanced!

  4. Beautiful cake Rose. It is simple yet elegant! Thanks for sharing your recipes and tips on this blog. I appreciate your goodness of sharing.
    How can I send you some pictures of my cakes? Please advise. I took it up as a hobby and love designing cakes. But I only work with buttercream.
    Regards,
    Naleni

      1. Hello Rose!on my tablet,i saw a cake from world war two that I”ll make for my birthday.it uses potatoes,because,during world war two,there was no flour to put in the cake!pretty interesting,history,here!also,i thought it would honor my parents decade from that era.a frosting(chocolate),goes with it.i think it was a boiled frosting receipe?anyway,i hope it tastes good!from:betsye j.thomas

    1. Ohmygosh, I scraped it off and re-piped it over and OVER again. My husband didn’t know what happened when I yelled in the kitchen because I messed up for the thousandth time. It just takes lots of practice.

  5. Your cake is beautiful!!! All your work always is Rose!! Thank you for sharing your gift with us!

    I am wondering, I have had the filling start to pucker on the side of my fondant. Like it’s going to give birth or something. Have you ever had that happen? What am I doing wrong?? To be honestly, I’m almost afraid to do any more cakes with fondant. Any advise would be soooooo appreciated!! Thank you Rose! <3

  6. You are a master at a lot of things when it comes to cake decorating but you are truly a master when it comes to decorating and creating beautiful wedding cakes. I’m sure you have made many brides so happy and proud on their wedding day when their guest taste the delicious wedding cake and look at the beautiful way it was decorated. Your children are getting first hand experience as cake decorators as they help with your cake business and I’m sure one day they may be decorating a beautiful cake just for you. How proud you will be when that day comes. You are truly a gifted person and so kind to share what you have learned yourself as you pass it on. I have followed your blog and have enjoyed seeing all the beautiful cakes you have made. I have even used some of your cake recipes and made cakes myself and I must say I have had so many compliments on the good taste. Keep up the good work Rose!

  7. Wow..! Simply wow..! That was an amazing piece of cake ..(art..) . Thank you so much Rose for sharing your knowledge with us. I’m so glad I landed up at your website a few days back and subscribed for your updates. I’ve got so much to learn from you.. Really, thanks a lot. God bless you.!

  8. It is so nice to have a slow weekend to enjoy our craft! Really gives us a chance to remember why we enjoy cake creating and decorating.

  9. So, SO pretty! I love how the cake turned out. (I still haven’t baked a 16″ tier yet. That’s BIG!)

    I totally can relate to having a relaxed cake delivery day. My last cake I had finished the night before, and it wasn’t that late. All I had to do in the morning was take pictures and wait for pick up at 11am. My usual is running around crazy to the very last minute…lol.

    1. Thank you so much Debbie! Having those relaxed days is certainly nice compared to my usual go-go-go. 🙂 The 16″ cake is HUGE. I haven’t done many, but when I do… oh my! And my sweet husband carries them for me… gotta love him!

  10. Just beautiful! I know how many hours are devoted to a remarkable piece of work like this involves. Congrats on this beauty! I never tire looking at such stunning cakes as this.

  11. It’s simply perfect! I’m sure the fresh flowers were just the right finishing touch.

    I’m so thankful for your blog, Rose. I’ve learned so much from you! I can’t tell you how many people compliment my cakes (all using your recipes!), and I never fail to tell them about your amazing blog. Thank you for sharing with all of us! Blessings, Kate

  12. Beautiful cake! Do you refrigerate your cakes at any point in the process? I’m working on a fondant cake that will be getting scrollwork as well and I’m just not sure!

    1. If I’m not working on a cake, I keep it chilled at all times. I actually bought an extra fridge ONLY for cake so I can chill my cakes.

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