It seems like a hundred years ago when I made this Classic Gold Monogrammed Wedding Cake, but in reality, it’s only been 9 months.
But no matter how many months have passed, I clearly remembered that this cake made me sooo nervous. The design the bride wanted was so elegant and yet, simple.
The simplicity of the design meant that there wasn’t a lot of tedious detailed work. But having the outside of the cake be almost entirely white fondant means that it needs to be flawless. Eeek.
So let me tell you about this cake and design – from the inside out. On the inside was white almond sour cream cake filled with vanilla buttercream. The cake sizes were 6″, 9″, 12″ and 16″ round cakes – for a total of 200 servings.
After I baked and chilled and filled and frosted the cakes, I covered them with homemade marshmallow fondant. You can see how to make homemade marshmallow fondant in this post.
For the gold embossed ribbon borders, I also used homemade marshmallow fondant. I mixed in some Americolor gold gel coloring, then I rolled out the ribbons and cut them with the FMM ribbon cutter (one of my most favorite tools).
I used this floral design impression mat to give the ribbons a beautiful texture, then after I put them on the cake (see how to apply ribbon borders to cake here), I painted them with this edible gold paint.
After driving the 30+ miles to the wedding reception site, we set the cake up on a beautiful cake stand (provided by the bride) in a gorgeous dining room of Stanton Hall.
And that’s it! Do you have any questions about this cake? Leave me a comment!