This Elegant Tall Lace Wedding Cake with Gold Monogram is a statement all on it’s own; beautiful, classy, and just plain gorgeous!
Well ya’ll – this was my biggest cake ever. Yes, I’d made six tiered cakes before. But he double-barrel 8″ tier actually made this one the height of a seven tier cake. And goodness… I was nervous!!
Thankfully the mother-of-the-bride was amazing to work with and her kindness really gave me the confidence I needed to do this cake.
If you missed it, I gushed on and on about her and the bride when I shared the groom’s cake a couple of weeks ago. It’s a Baseball Groom’s Cake and you really should click here and read all about it if you skipped that post!
Now, let’s talk about this gorgeous wedding cake…
The most important thing about this cake was the gold monogram on the front. Allie (the bride) had given me a cup from their engagement party with a gold monogram on it that she loved. Since they were going to use the same monogram on the napkins at the reception, she wanted to replicate it on the cake.
You can sort 0f see them on this table at the reception! It was all so gorgeous!
I was so super excited about doing this cake… but terrified of piping that monogram!! Piping is not my thing and I seriously had no idea how I was going to tackle it.
On the day of the wedding, I went back and forth a dozen times trying to decide if I wanted to try and form it with fondant, pipe it with royal icing, make it from modeling chocolate or try to make some kind of stencil to get it on the cake. Richy was trying to talk through it with me, but I just could not decide what to do.
Hand Piping Royal Icing
Because I get even more nervous when someone is watching me, I decided on a whim to just start free-hand piping it without telling Richy what I was doing. If he was looking over my shoulder, I knew I’d be really self-conscious if so I turned the cake away from him and went to work.
Royal icing is what I ended up using! And nobody was more surprised than me that it turned out so well. I was actually stunned at my work and kept holding my breath, waiting for it to fall off the cake 😉
But it didn’t!! And when it dried, I hand-painted it gold! I managed to do all of that without messing it up. Granted, a couple of hours later when I went to move that tier (we couldn’t stack them up at home – it was too heavy), I almost grabbed that tier by the front side.
Sadly, I get so nervous, sometimes I really lose my mind! Thank goodness Richy caught me just before I pressed my hand onto the front of the tier!! Whew!!
I used pearl molds to make the borders and that it!
The only other really nervewracking thing was driving the cake to the venue and setting it up. We stacked the bottom 4 tiers (the most Richy could lift at one time) and carried the top two tiers separately.
As usual, I was a nervous wreck setting it up with people looking on, but nobody stood and stared too long so that helped. We stacked it, added the pearl borders then took our pictures!
Elegant Tall Lace Wedding Cake with Gold Monogram
And can I just pause for a minute and say WOW about this flower backdrop:
Kimberley, the mother of the bride, created that wall of flowers and it was just stunning! Oh and I had to run back by the venue a couple of hours later. I’d forgotten to drop off a box for the top tier. When I got there, this is what I found:
I am not a professional photographer, but isn’t that so pretty? Here it is looking through the window outside:
Now, just because I couldn’t do it justice, I’m also sharing a couple of pics from the professional photographer.
Dang I hope to be that good at picture-taking one day! After browsing through the hundreds of drop-dead gorgeous photos from this wedding, I can recommend this destination photographer without hesistation! If you need a phenomenal photographer to come to you, check out Catherine Rhodes ! (she took the pictures directly above and directly below)
Alrighty – here are a few of the nitty-gritty details about this Elegant Tall Lace Wedding Cake with Gold Monogram for you. If I forgot anything, please leave me a comment and I’ll do my best to answer!
- This cake was 6″, 8″ (double barrel), 10″, 12″, 14″ and 16″ tiers of white almond sour cream cake baked in my favorite Magic Line pans. It was displayed on a 20″ white cake drum and a 22″ gold platform stand.
- It was filled with vanilla buttercream and covered and decorated with homemade marshmallow fondant. I also used raspberry filling on some tiers and lemon curd on other tiers. Both of which are amazing with this cake/frosting combo!
- Royal Icing was hand-piped for the monogram and also to add details to the lace. I mixed imperial gold luster dust with lemon extract and used a small paintbrush to paint the dried royal icing monogram. It was tedious, but worked beautifully!
- I used pearl molds to do the borders.
- I had several Fat Daddio lace molds to make the lace medallions on the cake. You can find the different varieties here, here, here, and here.