I know I just posted this Simple Rustic Buttercream Wedding Cake in my post yesterday, but I thought I’d go ahead and share the details with you… although there isn’t a lot to tell.
This cake was 4″, 7″, and 10″ round tiers of white almond sour cream cake. If you didn’t know, I prefer Magic Line pans for all of my cake baking and I love that they have just about any size you can imagine!!
After filling and frosting the cakes, then freezing them overnight (because I didn’t have room in my frig for them), I took them out and stacked them up (only with a crumb-coat on them). Wanna see how I stack cakes… check out this post on How to Stack Cakes. 😀
OH and these were filled and frosted with cream cheese buttercream. Yuuuummmmmmmm!!! That stuff is SO good – I could eat it with a spoon (and often do, but shhhh, don’t tell anybody!!)!
I used a small spatula to texture this buttercream… actually I used two small spatulas – a 9″ offset spatula and a 9″ tapered spatula. I have to tell ya – I rarely use that tapered spatula but I have FOUR of the small 9″ offset spatulas… I use them all.the.time. They are easily on my list of favorite tools!
This is how the cake looked before leaving home… I didn’t have the topper, so it was just “plain”. But when we got to the venue to set up, the florist was there and she added that sweet little topper and it was so perfect, dontcha think??
The oh-so-pale pink roses were sooo pretty and well – it made me happy!
I wish I’d have had time to hang around and see all the decorations finished. This reception was held at Rolling Rivers Bistro and I know from experience that the food and experience there is amazing!!
Click over here to see everything else I did this past weekend and if you have any questions about this cake – leave me a comment and I’ll do my best to answer and help out!
P.S. If you’re not already subscribed to my blog, would you? You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here!