So I made a wedding cake.
It was a simple (very simple) 4-tier cake with fresh strawberries between each layer.
2 batches of frosting – one for the crumb layer and another for the final layer/look.
The frosting had these beautiful bits of lemon zest through out and it worked really well for the effect of the cake. I didn’t go with all kinds of fancy technique, I used a butter knife to spread the frosting and in the end: I just got this.
Wedding cake topper was bought off etsy (thanks for the link Meghan!) that Molly found and ordered.
I was happy with the result. I baked the cake days before the wedding and froze the sections for day of decorating.
This helped for a number of reasons. One, I didn’t want to have to rely on baking my cakes day of. I ended up making 2 batches of the cake recipe because out of the first one I only got two good round cakes to work with. So it saved me lots of time the day of the wedding to not have to be baking 17 different batches of cake to work with.
It also helped keep everything on the inside cool while decorating. Working with fresh berries I didn’t want them to turn into a runny mess, nor did I want it bleed all the way through the cake. I also had to drop the cake off fully decorated and ready to go hours before we would be cutting into it. So the cool cake kept fresh longer, too. And it didn’t ruin my frosting.
Yay for cake!