Monday, June 30, 2014

Summer lovin'

I had about three weeks to recover from the last wedding cake debacle before embarking on the next one. The decorating on this cake was much simpler and more rustic, and I wasn't IN the wedding! But, I still had to travel - not as far as Pennsylvania, but still pretty far, and in even warmer weather.

This is easily the biggest cake I've ever made. This was a four-tier cake with an 18" tier, a 14" tier, a 10" tier, and a 6" tier. This cake is designed to serve 197! And, I learned something new while baking this cake - my oven is only 18" deep! So, baking an 18" cake is quite the challenge.

Like last time, I started baking 2 weeks before the wedding. But, given the size restrictions in my freezer, I actually had to slice the 18" cake into semi-circles before freezing. I also made the gum paste peonies ahead of time, using the bride's beautiful color and pearl colors to inspire me:
Prep work
Coral beauty
Pro tip: always make extras!
Again, as before, I decorated each tier individually, and packed them up to make the trip to Cleveland, OH.
The challenge of traveling with an 18" cake!
If you can believe it, this drive was even hotter than the drive to State College. And, I didn't have the night to let the cake set up in the fridge once I arrived - I was driving the morning of the wedding. Unfortunately, when I got to the venue, things were very melty and very droopy. I had some time to re-ice, and I brought extra icing, which is great, but the icing itself was very soft, so I ran into some challenges.
Re-icing at the actual venue - not ideal!
This was another scenario in which "all things considered," I think the cake turned out beautifully. Again, the bride and groom loved it and were very happy, so that's what I'm putting in the bank.
Final product
I think the big takeaway here is that I will no longer be doing traveling cakes in the summer heat!


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