Making my own wedding cake

My own wedding was almost six years ago, well before I started blogging.  However, my recent posts about other cakes made me decide to do a quick recap of my own wedding cake.

I decided to do my own cake first because it would be much cheaper, but second because the only wedding cake bakery in town (other than walmart or a grocery store, and I was not going to go to one of those) was the one I worked at, so I could, in theory, end up doing my own cake there anyway.  Also, if I did my own, I would get exactly what I wanted, and I’d be in total control, so there would be no surprises.  While I wasn’t picky about everything, cakes are one of my “things” so I knew I would be harder to please than the average person if we ordered it somewhere else.

I was very happy with the result.  The most time consuming part was making all of the green fondant sprigs.  it took literally hours of rolling them out into snakes and winding them around straws.  I won’t ever do those again, and if someone does want them, I’ll be charging by the hour!

The rest of the cake was very easy, and I chose a setup that was very sturdy and stable since I knew I would set it up the day before the wedding, and it was going to sit overnight by itself.  It stayed perfectly, and I didn’t have any problems the next day.

The other major cake undertaking was making a mini wedding cake for each table as the centerpiece.  I then made a small cake box for the guests to cut the cake to take a piece home as the party favor.  The centerpieces were all yellow cake with chocolate fudge filling.  I decorated each one differently but all with a pink and white color scheme.  I made these in the week prior to the wedding, and we boxed, saran wrapped, and froze each cake. 

The day before the wedding, we set them all out on crystal pedestal cake plates (also all different, collected both from relatives, and goodwill), and they thawed overnight.  Some of the pictures look “wet,” because of the condensation while thawing, but the next day they looked totally normal, and tasted as if they’d never been frozen in the first place.  Luckily, this worked well because I hadn’t personally frozen a frosted cake before, but we had at the bakery where I worked, and I assumed if it worked for them, it would work for me.

My husband was a huge help in making the centerpieces.  We both had the week prior to the wedding off work, so I taught him how to make icing, and he kept me supplied with frosting while I worked– what a guy!

Comments

  1. Wow!! Cakes on every table?!?! I knew you did your own gorgeous cake, but didn’t know about the ones on each table.

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