Blue Roses & Flamingos: A Wedding Cake!

So, I took the next step in my career as an enthusiastic baker.

I made a wedding cake.

I KNOW, RIGHT?

Wedding cake. Me. Made it.

It was a really simple cake, really, in terms of decoration–deliberately ‘rustic’ icing, simple fondant flowers–but let me tell you, just the logistics of baking all of the layers and stacking them up and crumb coating them was hard, time consuming work! I was honestly surprised at how long it took me to do the cake part, never mind the decorations. Making each layer, trying to get them perfectly even, stacking each tier, putting in dowel rods to support the other tiers…on paper none of it seemed hard, and it isn’t hard, but it does take time, especially when you want to be careful and get everything right.

Also, cake is heavy. I knew this already, but that didn’t stop me from picking up two tiers (that’s four layers) of cake and thinking ‘Holy cow I’ve carried small children that weighed less than this‘.

I also didn’t anticipate the fact that I would be a nervous wreck the entire time between setting the cake up and the reception starting, but I was. I was a bundle of nerves. I kept going to check on the cake, wandering away, then going back to look at it again. I think I was afraid that if I wasn’t watching it the whole thing would collapse, or implode, or something.

The cake was for the wedding of one of my coworkers, and I guess you might want to see a picture of it (although none of the pictures that I have are really fantastic–I didn’t have my camera, just my phone, and the room was a little dark. Sorry!)…

Ta-da! French Vanilla cake with whipped vanilla icing. The roses and leaves are fondant that I shaped and let dry.

Here’s a slightly different angle. Ooooh.

And the couple cutting the cake!

See, it didn’t implode after all. Probably because I hardly took my eyes off of it.