First up was a four tiered bridal cake and a grooms cake - destination Rehoboth Beach, Delaware. Luckily, I did not have to deliver these cakes - the task was left in the very capable hands of my friends Kim and Calvin who were attending the wedding - Thanks guys!
The bride and groom wanted their cakes to represent the areas where they have lived. For the bridal cake we did a four tiered, Tiffany blue cake to represent NYC with cascading cherry blossom branches to represent DC. Inside the cake was coconut cake (thanks Martha Stewart for a great recipe) with coconut Swiss Meringue buttercream. Because I had to make the cake ahead of time (was picked up on Friday for a Saturday night wedding) I used a new product I found from King Arthur Flour called cake enhancer. This product claims to make a cake stay fresher longer - I think it worked (at least from the all the scraps I was able to sample - very moist!)
This is the biggest cake I have ever made. There was a point when I just wanted to throw in the towel but I couldn't do that! It was for a WEDDING! For some reason I thought it would be ok to place a few of the tiers in the freezer - just for a minute. BAD idea! When I brought them out they immediately built up condensation making the fondant all sticky. There was no coming back from that so I had to tear off all the fondant and start over. Much better but during the process I definitely dinged up the cakes - oops! Once the white ribbon and the cherry blossoms were added it all came together - Thank goodness!
For the groom's cake they wanted to represent Memphis, TN with Elvis's iconic "Taking Care of Business" (TCB) emblem. The cake was red velvet with mascarpone cream cheese filling and caramel Swiss Meringue buttercream.
Hopefully I'll be able to see what the cakes looked like at the wedding!