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. Â 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. Â Yuuuummmmmmmm!!! Â Â 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". Â 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!
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Catherine
This cake is soooo stunning! After crumb coating the cake, did you make the texture as you were adding the final coat of buttercream or did you add the buttercream first, then texture? Thank you!!
Rose
Thanks Catherine!! I mostly textured as I put it on... but I would put on a good pile at once, then spread/texture it as far as it would go, then put on another pile! 🙂 I know... I'm SO technical!
Kim Gifford
Rose- didn't you have to worry about using cream cheese buttercream on a cake that was going to sit out for hours? They say it's not safe to sit out for over an hour.
Liz
What type of frosting did u use to make the rosettes ..mine always fall off the cakes I use simple buttercream frosting. Any help I will greatly appreciate.
Thank you
Liz
Rose Atwater
I use this vanilla buttercream: https://rosebakes.com/VanillaButtercream
Dave
I would love to see a video of how you accomplished the texture. Thanks for sharing the tools you used!
Rose Atwater
I'll keep that in mind the next time I'm doing one like this!
Mary Stephens
How many did the 10, 7, 4" cakes serve?
Rose
It's 59 servings according to my charts.