Two of our closest friends got married at the end of August and they gave me the honour of making their wedding cake. I was so excited I even did them a makeshift cake tasting!
Making this cake meant so much to me – It had to be just right for their perfect day. I was A LOT more nervous making this one compared to the first!
Each layer was a different flavour again:
All of these layers were then sandwiched together with vanilla swiss meringue buttercream to tie it all together.
After having made a wedding cake already this summer for another couple we know (here) and learning a few things on the way, I made a couple of changes to how I would go about creating this next one.
First things first, I didn’t go to bootcamp the night before I dressed the cake so my arms didn’t feel like jelly whilst trying to coat all those layers.
Second, I pre-made all the swiss meriginue buttercream I would need a week beforehand, freezing it until the time came, so there was one less thing to worry about when I came to putting it all together.
Lastly, I transported the cake to the venue in one piece. I.e. I stacked all three layers together before travelling. It made the journey a lot less tense and the centre dowel held everything together with no movement.
I finished this cake with a rough swirl design on the 1st and 3rd layers which sandwiched the smooth finish on the 2nd. It was a step up from the last cake, with it being (to date) the biggest cake I had ever made. I had hoped the swirls would keep to their rustic-chic theme but that the sharp finish would also inject a little glamour that was befitting a wedding day.
My beautifully talented friend Amy dressed the cake at the venue with fresh roses.
Don’t they look so elegant? She really took the cake to the next level.
I was so happy that the newly weds liked their cake. It was a real pleasure to be able to make them this gift as their wedding present and you have NO IDEA how pleased I was to have not cocked it up.
What do you think? An improvement on the first?