Happy Monday friends! I'm going to try to keep this short and sweet, but I was just dying to pop in for just a minute and tell you about my weekend and my Gold & Flowers Wedding Cake.
I had my tallest wedding cake ever and gosh... I was a nervous wreck for 3 days!!
After we finished homeschooling Thursday, I spent the rest of the day baking. And baking. And baking some more. I have two ovens and I think they were running non-stop for 7-8 hours.
After baking, and cooling, my son made all the frosting and we filled and crumb-coated and refrigerated all of the cakes.
Then Friday my friend Susan drove up to help me with this job. We enjoyed a girls-only lunch, then came home and got to work. She rolled out fondant (ohmyword - what a blessing for my achy hands!!) and we covered all the cakes. Then we painted them gold and partially stacked them.
On Saturday morning we got up and frosted the kitchen cakes, then eventually we loaded up and set out with my husband for the delivery This is what the back of my Excursion looked like:
That's over 500 servings of cake right there ya'll. We made the bumpy, nerve-wracking 50 mile drive to the venue, then with a step-stool and the help of my husband and Susan, we set up the big cake.
I've never been so nervous on a cake delivery!! And I'm so, so glad Susan thought to get a picture of me with the cake (which rarely happens!). I only wish I had gotten a picture with HER. Sheesh!!
The florist was busy, busy working on the reception venue and the church, so she wasn't able to work on the cake while I was there. I actually didn't get to see it finished until Sunday when a mutual friends shared pictures with me (thank you Abagail and Emilee!!).
This is what the Gold & Flowers Wedding Cake looked like after the amazing Mrs. Brenda (the florist) from Moreton's worked her magic:
I'm so incredibly proud of this cake and so thankful for my husband, my kids, Susan and my clients.
Seven years ago I'd have never dreamed I'd be working on such a large scale and getting to be a part of so many beautiful weddings! I feel so undeserving of the blessings God has poured out on me and my business... dreams coming true.
Here are a few details - leave me a comment if you have other questions:
- The tiered cake was white almond sour cream cake with cream cheese buttercream and strawberry cream cheese buttercream (alternating tiers).
- The tiers were 6", 8" 10", 12", 14" and 16" baked in my favorite Magic Line Pans. The kitchen cakes were 10"x15" cakes and 9"x13" cakes - also baked Magic Line Pans.
- The cake was covered in homemade marshmallow fondant and I used a ribbon cutter to cut the gold ribbon borders.
- The borders were then painted with Imperial Gold Luster dust mixed with lemon extract. These Majestic Royal are my favorite paint brushes.
- I stacked the cake using the Bakery Craft SPS plates and columns which worked well but was still extremely scary.
Happy Caking ya'll! I hope you have a fantastic week!!
Venue: Dunlieth Historical Inn
Flowers: Moreton's Flowerland
Christine Stephens
Wow! Absolutely breathtaking!
Nadia
That is beautiful! Great job!
DOSHIA
You did an amazing job! Kudos to all of you
Carol
The cake is spectacular and elegant, and the flowers are most beautiful decoration to finish it. I can't imagine.
Beverly
That cake looks fabulous! Thanks for sharing all the details!
Christine Bielawa
Simple elegance. I love it!
Charity
Beautiful!!!
Stephanie
Beautiful, I just started following your blog a few weeks ago and it's very inspiring as I try to learn the decorating techniques.
Brenda MacDonald
Congratulatios on your first biggest cake. It's beautiful. You do fantastic work, I would be just as nervous. .
sofie
What a wonderful wedding cake....
Margie
Rose, that is so beautiful and you are amazing. You are truly blessed with family & friends that have helped you with this cake.
Heather
Absolutely stunning!!!
Leeanne
Absolutely stunning, Ms. Rose! Kudos to you and your team!!!
Robin
Beautiful. Are the flowers edible and do you use homemade cake batter
Rose
The flowers are real and I link to my recipes above. They're doctored cake mix.
Rose Marie Milcetic
Rose, you are an amazing and talented woman!!!!!! This is a fantastic cake that you created for these newlyweds!!!!!!!! You have every reason to be proud!!!!!!!!
Johnece Mercer
All I can say is WOW!!! I don't know you Rose but I am VERY proud of you! You are a great inspiration. I just recently started following you because I love your work and I really appreciate the details that you share! I cater some and bake a lot but I am in no way a professional. I would love to make a career of it, doing it at my own pace. I love the way you balance family, work and friends/strangers. Oh and I can't forget to give your family a big high five for their support in helping you achieve your dream!! I too rely a lot on my supportive family. GIRL YOU DID GOOD!
Debbie Bruce
Absolutely beautiful. I noticed that in your car you had a three tier cake stacked. Did you use the SPS stacking here as well? Did you do anything special to hold the 3 tiers together? I will be stacking a 12, 9, and 6 inch round cake and traveling two hours in June to deliver it. Any help would be appreciated. Thanks.
Rose
Yes, I did use the SPS plates for the bottom 3 tiers. Honestly that's the first time I've ever transported a cake without a center dowel and that was one of my biggest concerns, but it seemed to hold up beautifully!
Elaine king
I,m only a novice cake maker ,I made my sons wedding cake last year it was a 3tierd cake and I was a bag of nerves until I got it to the venue and then I forgot to put it on the cake stand but no one noticed and everything went well.Yours look spectacular.
Abby
STUNNING !!!
definitely going to try your frosting & filling... yummy
Thanks so much for sharing with us
Cory
Wonderfull!!! Amazing job. God bless your hands.
Vicky
Absolutely beautiful...I am so glad you do what you do. The fact that you share not only the beauty in your creations, but also your feelings and struggles encourages me. Thank you so much!
Kristen
Absolutely stunning! I can't wait to do one this large!!
Henrietta Foster
It's awesome. Hope I can do something like this one day.Also you sent out an email recently about blogging and I accidentally erased it can you send it again. Thanks.
Rose
Maybe it was this one: https://madmimi.com/s/170689
Henrietta
GM Rose. I hope you are having a wonderful Sunday. Thank you for being so transparent with what you do and the desire to help others. Yes this is the one. I have a question. Do I have to have actual cake pictures for my blogs? I rarely bake but try to keep up with the latest news in baking. Another question. Do you do one on one over the phone coaching. If so please let me know. Thanks.
Rose
Personally I believe it's absolutely necessary to have great photos on a blog these days. Most social media is image-driven so it would be very hard to be successful without images. Yes, I do coaching and info is here: https://rosebakes.com/my-coaching-services-wanna-pick-my-brain/
Pat Brook
That is absolutely fabulous a wedding cake to be extremely proud of producing well done
Nadia
Sorry, I posted on the wrong spot earlier! But this cake is a absolutely Beautiful!! You did a great job!
Lishia Lee
Hi Rose
do you use 2 or 3 layers for your tiers? just curious. I go back and forth between 2 and 3 depending on which way the wind is blowing I guess? no special science to my baking?
thanks. Your cake is gorgeous!
Lishia
Rose
I almost always do only 2 layers and this cake only had 2.
Debbie Bardin
Beautiful!! You did an awesome job!!
Alicia
Wow! that is one awesome cake. I do have one question. Do you still crumb coat if you are not using fondant?
Rose
Yes ma'am! I actually do more than crumb coat - I put a generous layer of buttercream under fondant! 🙂
Dea
I like to use a generous layer of buttercream under my fondant also, because my cake customers love my buttercream. But, when I do, I run the risk of bulging. Any suggestions how I can keep my cakes from bulging and still give everyone the buttercream they love?
Your wedding cake is gorgeous and the flowers made it perfect!
Rose
I get my frosted cakes really, really cold before covering with fondant. I also try to keep the fondant somewhat thin so it's not too heavy. Thank you for your kind words 🙂
Angela
Are the flowers stuck into the cake or just placed there?
Rose
I'm not sure - I wasn't able to hang around to watch her do them this time.
Yemi
Thank you for sharing your life with us. I stopped making cakes commercially some time ago. In my area, people won't accept anything to do with cake mixes, anyway they're a bit expensive here, it's cheaper to make your cake from scratch. Also real flowers are expensive and not readily available, I have to make my flowers one petal at a time, which is quite tedious and time consuming.
Melissa
Hi Rose,
I was wondering if you always have the florist apply the flowers to your cakes, or was this just a one time thing? I've never let the florist apply flowers to one of my cakes before. I guess it's because I would be too parinod that they would accidentally do something wrong and that it may mess up MY cake.
Know what I mean?
This cake is spectacular! Another beautiful creation!
Thank you!
Rose
I actually include a clause in my contracts that if the cake is to have fresh flowers, the bride will have to arrange that with the florist. Flower arranging is not something I'm comfortable doing, nor do I know anything about which flowers are safe to use on cakes. I do understand the fear of the florist messing up the cake but my fear of making it ugly is bigger I guess 😉
Kate
Wow! This is an incredible cake! Truly stunning!
The Partiologist
Oh my goodness, Rose! What a stunning cake, I would have been a nervous wreck trying to make a cake this large. It turned out GOLDEN!
Rose
Thanks so much Kim! xx
Diane Puddester
Absolutly beautiful cake. You should be very proud to be displaying it in front of so many people. Can you please tell me what a kitchen cake is? Thank you, Diane
Rose
They're un-decorated sheet cakes cut and served from the kitchen. The bride needed 500+ servings but the cake only served 308. I baked 3 extra kitchen cakes for the extra servings needed.
Farina Ahmed
So impressive!
Debbie Hargreaves
Wow! That's amazing Rose! I'm a hobby baker mainly, but take orders from family and friends. I'll be making my first ever 3 tier cake next month and that's scary enough! Wish me luck!
Evy
I love it!