It worked! I made a wedding cake for my friends and it wasn’t a disaster!!
This is the biggest cake I have made to date, and to say I was a little nervous about the execution of it would be an understatement.
The cake literally took over my fridge in the two preceding days before the wedding whilst I prepped, stacked and doweled the layers, and my partner and I had a very slow and tedious drive to the venue in Norfolk on the day itself.
Once it was there though, the relief was well earned and very much enjoyed.
So planning went like this:
W-day minus 3 –
- Get the x6 pre-baked sponges out of the freezer and let them defrost overnight in the fridge.
I baked the sponges ahead (because I have such a little oven -and kitchen- and because it makes life less stressful for a novice like me!). Once they were completely cold, I wrapped them in cling film, then foil, then cling film again (PARANOID!) to make sure no moisture could sneak in.
- Base cake drum plus 2 other thinner cake boards for upper tiers drilled for centre dowl to sit in.
W-day minus 2 –
- Sponges out of the fridge to be unwrapped and filled.
- Swiss meringue buttercream batches (x2) made to crumb coat all 3 layers.
- All three tiers put on required thin boards with pre drilled holes.
- Tiers go back in the fridge to chill overnight.
W-day minus 1 –
- Swiss meringue buttercream batches (x2) made to cover the cakes.
- All three layers back out of the fridge to be covered and finished.
- Support dowls cut and slotted into base and middle tiers.
- Bottom tier carefully slotted on to centre dowl and bottom thick board.
- Middle tier then slotted onto bottom tier and centre dowl.
- Single top tier and two connected bottom tiers back in the fridge to chill overnight.
- Ribbon attached with pin to the bottom of each layer now the buttercream has hardened.
- Two boxes prepped for transport with the front cut down to get them in/out more easily
- A SLOW drive to Norfolk
- Top tier assembled at venue. Set out to display.
I had brought my Polaroid camera with me to snap a couple of pictures of the Bride and Groom, and their two little girls. After they developed, I popped them on each layer and finished with a rose.
Simple but personal.
Each layer was different. I went with:
2 x 6 inch vanilla sponges filled with raspberry conserve
2 x 8 inch chocolate sponges filled with Nutella
2 x 10 inch lemon sponges filled with lemon curd
All of these were sandwiched with Swiss meringue buttercream to tie it all together. I also finished the cake with a gold ribbon at the base of each layer to hide a little bit of untidiness from when I was stacking them on the centre dowl.
What do you think?
Do you like it?
I know there are a few dings here and there but I am pretty proud of myself. 🙂
I had the right sized bases (unlike here) and I think the finished product was where I had imagined it to be.
I have one more wedding cake to do before my own which is due to be even bigger than this!
Things I have learnt from this one that I will definitely remember for the next:
- Don’t go to bootcamp the same night that you plan to finish the cake. Especially on upper body night. You will feel like your arms are going to drop off and they will shake just when you want to be super precise.
- Do eat dinner before you start decorating so you aren’t tempted to stick your finger in…
- Don’t delegate cake box buying to your boyfriend so you end up with an extender rather than a box! …We had to use regular cardboard boxes with the fronts cut down in the end
- Do stack the whole cake before you travel. I used a centre dowl to hold everything together and it definitely would have held. In hindsight, I would have had only one box to worry about and hold then, rather than two.
Wish me luck for number two!!