This elegant white wedding cake is one of my very first designs. I'm still in love with the simplicity of it and was so happy to have the design requested again at the end of last summer.
You see, I did the original way back in March 2011. The only difference was this cake was much larger... over 200 servings!
I used a 16" square pan for the bottom tier, then 8" and 12" round pans for the top two tiers. It was alot of cake!
I used my FMM Multi Ribbon Cutter to do the wide ribbons around the bottom of each tier (see my tutorial on adding ribbon borders here). And then there's the topper - the gum paste bow.
You can see how I make poofy bows in this tutorial. The bows get easier each time I make them, but I'm always nervous until they're secure on the cake!
Erin, the bride, chose something unique for the flavors and I'm telling you - this cake was delicious! I wish I could've hung around to take pictures of the cut cake, but at least I can tell you about it.
The top two round tiers were butter cake, with a thin layer of lemon curd filling and vanilla buttercream with a hint of lemon oil added. It was so, so good! The bottom tier was white almond sour cream cake with vanilla buttercream!
The cake was covered in homemade marshmallow fondant and the bow was made from Satin Ice Gum Paste.
Tomorrow I'll be sharing the groom's cake for this wedding!! You don't want to miss it!
Do you have any questions about this cake? Please feel free to leave a comment and I’ll help if I can!
Yaneri -Sweet Bakes Of Mine
So beautifully done Rose!!! Love your big puffy bow!!! Did you mix 50/50 of gumpaste and fondant to make the bow? And yes....looks like a lot of cake!!! 😀
Thank you!! No, I used straight gum paste for that one! It's so hot and humid here in the south, I didn't want to risk them getting soft or breaking!