Textured Wedding Cake with Ruscus & Hydrangea
Gosh – I’m loving that cakes like this are trending this year! This Textured Wedding Cake with Ruscus & Hydrangea is so simple, elegant and beautiful.
A couple of weekends ago I had two weddings… both with four-tiered wedding cakes and both had groom’s cakes (a two-tiered and a three-tiered).
If you’re keeping count, that’s thirteen tiers of cake. Twenty-six layers of cake. Twenty-nine if you count the ones I messed up and had to toss.
Anyway, you can read more about that weekend over on my personal blog here and here (all the cake pics), but for now, I’ll just give you all the details of the wedding cake I’m sharing today.
First off, I have to confess that I cannot take credit for the flowers and greenery on the cake. Mrs. Pam Harriss is a fabulous wedding coordinator in Natchez, MS and she is responsible for the beautiful finishing touches on this cake.
Textured Wedding Cake with Ruscus & Hydrangea
In fact, when I left home with the cake, this is what it looked like:
About as simple as it gets.
The tiers were 5″, 7″, 9″ and 11″ round tiers that I baked in my favorite Magic Line pans. The top and third tiers were this strawberry cake. The other two tiers were Vanilla Bean Cake.
It was covered and filled with cream cheese buttercream.
For the texture, I used my small 9″ offset spatula. I set the cake on a turntable (this is my favorite turntable), placed the spatula at an angle on the cake, then started spinning and moving up and around. It’s such an easy technique that yields a beautiful design!
When I got to the venue, I dropped off the cake and left to deliver the other wedding and groom’s cakes to a different venue about 20 minutes away.
My friend Susan who was visiting and helping me for the weekend realized we didn’t leave the box for the top tier at the first venue, so we had to go back by.
I’m SO happy we did! I got to watch Mrs. Pam finish decorating the cake and grab some finished photos!
The Finished Wedding Cake:
I know that cake looks crooked in that pic, but I swear that the wine cubby-hole thing behind it is the problem. It’s a weird optical illusion or something… the cake was NOT leaning.
Anyway – she added the Ruscus leaves and the hydrangea flowers. She also had the topper on hand and I placed it. It was almost too wide for the top tier and it took a couple of tries to get it centered.
The posts on those things are never centered on the letter, so it’s tricky to get it right. Or is that just me??
Nevermind – don’t answer that. It’s probably just me 😉
That’s all I’ve got for you on this cake. Have questions? Leave me a comment!
Happy Caking!
Rose
Hi rose
Question for you.. how do you get your cream cheese so stable?
Also do you put a centre dowel through the whole cake?
Beautiful cake Rose! I really like the cake stand…is that supplied by you or is that the brides responsibility.
I do have some stands that I rent out, but this one was provided by the bride or the venue. It was set up there when I arrived with the cake.
Rose that cake is very elegant and the decoration is lovely. Nice job!!!!!!!r
Such a beautiful cake!
THank you Danielle!
I love simple cakes. That one is lovely. Simplle and white.
Beautiful cake!! I read that ruscus can be toxic. Is it ok to lay it on a cake? Did you do anything special to it? Thanks!!
Hey there Marie – I didn’t apply these flowers nor apply them to the cake. I have very little knowledge about flowers & toxicity, so I usually leave that up to the bride and her florist.