This was a really special project, because it was for the wedding celebration of my dear and best friend/college teammate. No pressure. At all.
Not to mention, I had to travel to make this cake, baking pans and all! I literally packed my whole kitchen. I am sure this set off some alarms while being scanned through the airport.
It was an adventure, TSA ransacked my suitcase and broke a few things. I mean, I am all for public safety, and I don't have any issues with the screening process, but why so rough, TSA!? When I got into town, I had to run a few errands to replace some damaged things, but nothing was a lost cause, thank goodness!
This cake was a two day process, using a lot of new design components and techniques I had not implemented before, so I was really nervous - but excited! The wedding theme was 1920's inspired, and the venue was industrial with a vintage flair; so I used the theme and what they told me about their wedding decorations as inspiration. I actually did not collaborate too much with the wedding couple on the cake design since they gave me complete creative freedom, which was nice, but you always wonder if your ideas and theirs are on the same page.
I wish I still had the sketch, but the design of the cake included:
1. Three tiers
2. Gold sequin details
3. Wafer paper rosettes and flowers
4. Wafer paper gold tipped feathers
5.
The night I flew in, we needed to buy the remaining ingredients off my list - AKA, had to go on a scavanger hunt for for specific brand ingredients to three different grocery stores. Whew! We went everywhere in Silver Spring: Costco, Safeway, Harris Teeter, and then out of desparation, a random Jewish Deli/grocery store. It amazes me how specific brands are dispersed over so many different grocery chains. What ever happened to the concept of finding it all at one place? Needless to say, I have much more appreciation for Publix now.
After the ingredient hunt, I baked the chocolate cake layers using my go-to chocolate cake recipe. I also made the dark chocolate ganache to let it set overnight. I then mixed the Sugarveil to make the lace, but it would not set. It stayed tacky the whole time and could not peel the lace out of the mold! I was really disappointed, but I did have a Plan B. I now know I definitely prefer the Clair Bowden sugar lace instead, it is much easier to handle.
The next morning bright and early, I whipped up the Italian meringue buttercream, which was flavored salted rum caramel - so good! I also started to make the wafer paper feather and flower details that would top the cake. The wafer paper, pearls, and gold are all food grade and edible.
Later in the afternoon, I began to torte the layers and fill the cakes with the buttercream, caramel, and dark chocolate ganache. Then crumb coated and ganached the whole cake; this by far, has been my best ganache work, look at those smooth edges! What I love about ganache is that it sets as a "shell" around the cake, but the consistency is still like a chocolate truffle filling, and makes it easier to handle the cake.
Once the ganache had set on all three layers, I applied the white fondant to prep the tiers for decorating! For my plan B, I had to run back to the craft store an get a Martha Stewart craft punch to create the wafer paper lattice that were to be applied on the middle and top tiers. It was so delicate, the white on white was subtle, but up close you can really appreciate the details.
For the bottom tier, I used the JennaRae cakes technique that I came across on the CakeBlog to create the gold sequin look on the top on the tier. All you do is apply those little rainbow sequin sprinkles and then "paint" over with edible gold lustre, super easy and adds a wow factor and interesting texture to the cake. I sprinkled a little bit if edible glitter to add some sparkle to the cake, then applied all those beautiful wafer paper rosettes all around the cake. I am seriously in love with wafer paper!
Once the cakes were decorated, I inserted the support dowels, and then the tiers were boxed separately (because I am too chicken to deliver a fully assembled wedding cake, even if it was only a 5 minute drive- it makes me too nervous!). I had awesome helpers to assist me with transporting the cakes (Meghan and Kristin) to the venue for set up. Once at the venue, I stacked the tiers and applied the finishing touches! I said goodbye to this baby and we hurried back to change because it was time to partay! I am getting better at not getting too emotionally attached to my cakes, haha.
The cake overall came together really great with the theme of the wedding! While I hit some snags along the way and barely slept, Shana and Kahle were so supportive and encouraging, I really had a lot of fun putting this one together and glad I had the opportunity to spend time with everyone. I am so happy I was able to participate in their special day in this way, especially since they have become such important people in my life. I love you both and always wishing you the best!
