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.

Special Order Cupcakes

Cupcakes are all the rage these days, and this past weekend I made individual cupcakes rather than a large multiple layer cake for a friend’s luncheon. Cupcakes are a fun alternative; there is not cutting, mess, or hassle when serving the delicate little morsels to the guests. Cupcakes are also a great way to bring variety into a special occasion’s dessert platter. For this occasion I made three very different types of cupcakes.

In the process, these cupcakes have been baked and filled.

Finished product

1. First and foremost, red velvet with cream cheese filling and topped cream cheese frosting: This variety of cupcake is very popular right now and has such a rich and beautiful color, so it was important to add this flavor to the mix. For these I baked a simple red velvet batter into 100 cupcakes. After the cupcakes are completely cooled I filled them with a cream cheese filling. Cupcakes are extremely easy to fill; simply use a filling bag fitted with a pastry tip, gently push the tip into the cupcake and squeeze pudding or filling mixture into the center of the cupcake. Filling adds flavor and texture, which will be appreciated and enjoyed by guests. I then frosted the cupcakes with a cream cheese frosting, added a yellow fondant rose and leaf, and sprinkled a few sugar crystals on each dessert.

Handmade fondant acorns

Chocolate cupcakes

2. Chocolate cupcakes with buttercream frosting and Oreo pudding filling: These cupcakes were made the exact same way but with chocolate batter, butter cream frosting, and filled with Oreo pudding. In order to dress up these cupcakes, I made a fondant acorn for each top, which I formed with two shades of brown fondant.

Final cupcake display

3. French Vanilla cupcake with lemon filling and buttercream frosting: Same concept here, except I simply topped these cupcakes with fall sprinkles.
These cupcakes were a huge success with the guests, which was made evident by the fact that each and every one was eaten by the end of the event.