June 19, 2011

the big one

Wedding season is now upon us and to ring it in this weekend I prepared the largest cake I've made yet:

This cake is made of 160 servings, with a 14" bottom, 10" middle and 6" top for the bride and groom. I made this cake a little bit taller than usual (5.5") to make sure the servings, while slim, would still be generous. Each tier was made of lemon cake with different buttercream fillings - strawberry and vanilla in the 14", chocolate and blueberry in the 10", and strawberry and chocolate in the 6".

The bride and groom requested a swiss meringue buttercream finish in gray (to match the chrome theme of the reception) with brightly coloured gerbera daisies as accents. Because swiss meringue buttercream doesn't form a crust, it's nearly impossible to achieve a fondant-like finish - but this was close!

It was a tremendous undertaking but I'm very pleased with the final result. Hopefully you agree!