Wedding Cake Bliss

 Months ago I was commissioned to make a cake for a couple whose wedding is this week. I have been working on the wedding cake, and cannot wait to show the bride the finished product. The cake she requested is very simple in design and flavor, yet elegant. Here is how it is done:

This cake is comprised of white batter, lemon filling, French vanilla frosting, and Styrofoam. Yes, I said Styrofoam. The bride only wanted the top layer of the cake to be real cake and the bottom two layers to be fake. The Styrofoam layers are covered in fondant and decorated to match the top layer. Styrofoam based cakes are an easy and quick alternative to an entire cake edible cake, and not to mention quite a bit cheaper. Cake Styrofoam differs greatly from standard Styrofoam in texture and density, and can be purchased at ABC Cake in Phoenix or Caketini in Gilbert.

(Top layer still in the process, slightly resembles an egg)

(Stacked top layer waiting to be covered in fondant)

The top itself is three layers of six inch cakes. I frosted each layer, piped the outside rim, filled the middle with lemon filling, and stacked the three sections. It is essential that the top layer is level, because the bottom two layers will be perfectly flat due to the Styrofoam, and it will be very obvious if the top layer is uneven.

 

(Bottom layer halfway through decorating process)

The entire cake is then covered in white fondant. You will have to be very precise when smoothing out the fondant for the first layer in order for it to look just as smooth as the bottom two. I then used piping gel to attach large silver sugar pearls to the bottom of every layer in a wave like pattern. I also added real flowers that match the wedding to the very top.