I was busy last week with the preperation of this beautiful wedding cake. I made this wedding cake as a favour for a sweet friend of mine. The original design is from danish: KageKompagniet. I started making the gum paste flowers and leaves. I made lots of 5-petals, petunias and small blossoms i various sizes. The colors was from white to three different shades of peach.
I used my favourite silicon veiner for the sugar flowers. I dusted the flowers with peach and cream lustre dust and I gave the leaves some green petal dust dissovled in clear alcohol so they got a bit shiny.
Then it was time to bake the three chocolate cakes. I must say that my new oven is now officially tested 
We had a wonderful smell of chocolate in the house the rest of the day.
The next day when the cakes was cold and ready to level the fun started. Since I got my wonderful Agbay Cake Leveler it has been a joy to level my cakes. Before I knew it all three cakes was torted and ready to be filled.
I filled the cakes with raspberry and chocolate mouse and crumb coated them with vanilla buttercream. The cakes was covered with white rolled fondant and piped snail trails in royal icing. I stacked two of the cakes and used Wiltons plastic dowels for extra support. The small tier was placed on white cake pillars aslo from Wilton.
Then the only thing left was to attache the sugar flowers and leaves with royal icing. I must say that I was very satisfied with the cake and so was the happy couple
Happy Caking!
Louise
34 comments
Louise says:
Jul 28, 2009
Julie Rodger: Im sorry but I dont know that cake. So I cant help you im afraid. Maybe try bakespace.com ?
Julie Rodger says:
Jul 26, 2009
I think your cake looks absolutely amazing. I am planning to make my daughter’s wedding cake but she wants Mars Bar cake covered in Galaxy chocolate. Chocaholic’s dream!! Can you tell me how long before the wedding I should make this. I am unsure how perishable it will be.
Tks
Julie
Louise says:
Apr 5, 2009
ana: The only difference is that mmf os made out of meltet mm where you add icing sugar. Rolled fondant also contains gelantine but I still find the texture and taste different between them. You can with not problem use mmf for a wedding cake.
ana says:
Mar 20, 2009
hello louise!! Great work on this cake.. It looks amaizing,
what is the difference between rolled fondant and MMF? Is there a diference in the way they look and hold on a cake? Or is it just a flavor thing? When doing a weeding cake, would you recomend using mmf?
Thank you!!
Louise says:
Feb 8, 2009
holly: the type of filling that was used can not stay out for that long only for a couple of hours. Because of the fresh cream that was used.
holly says:
Feb 7, 2009
love it! have you had any problems with the filling at room temperature for 2-3 days?
Louise says:
Jan 30, 2009
Katie: Thank you. You can find many mud cake recipes on Google.
Katie says:
Jan 22, 2009
You really do a wonderful job. this cake is beautiful, do you have the recipe for the mud cake on your site?
Louise says:
May 3, 2008
MSG142: What is the 1-2-3 recipe like?? I personally like mud cakes very much. They are perfect for carving.
I can tell that you will love the Agbay it works like a dream.
MSG142 says:
May 1, 2008
I am so happy I subscribed to this site. Your tips are wonderful. I’m new to the cake field and am trying to perfect my creations. I’ve been asked to do cakes for different occassions. Your tips will certainly be useful. I have been using the 1-2-3 Cake batter for my cakes because it’s firm, would you suggest another recipe for cakes. I will be purchasing the Agby Cake Leveler for myself. Your instruction are clear as well. Thanks a bunch.
Louise says:
Apr 25, 2008
samirah: Thank you so much for the very lovely words:-)
samirah says:
Apr 22, 2008
Hi Louise.
The cake is beautiful.
I have been following your blog for some time now.
All your ideas are inspirational
Thank you for sharing your recipes, tips, suppliers and ideas with us.
It’s refreshing to find someone who wants to share exactly how to make the things that she does.
Usually people want to keep things secret and guard their recipes.
Thank you again, you make cake decorating easy as pie for novice decoraters like me.
Lotsa luv.
Samirah
Louise says:
Apr 4, 2008
Thank you Anna:D
Anna says:
Apr 4, 2008
Lovely and very classy cake, your friend must have loved it! (And loved being YOUR friend at that moment when she needed a weddingcake ;D)
marielba says:
Apr 3, 2008
Hi Louise:
You did a great work with this beautiful and delicious cake, Congratulations, grretings from venezuela.
cakewardrobe says:
Apr 3, 2008
What a beautiful cake!
Louise says:
Apr 3, 2008
jopalis: I dont think it is a problem to seperate cakes when they are covered with rolled fondant. Maybe with BC cakes?? I havent tried that yet.
I buy my stabilizers from a shop only for people in the food buisiness.
lisa: I use either ready made or MMF for my cakes.
Thank you all.
khadija says:
Apr 3, 2008
this is a lovely cake. you did a great job.
Tash Jeffery says:
Apr 3, 2008
What a beautiful creation!
lisa says:
Apr 3, 2008
what a beautifully made cake! I look forward to the day when I can make them as beautiful as you do.
Do you make your own fondant, and do you buy it already made?
jopalis says:
Apr 2, 2008
it is very lovely…. what are the stabilizers and where do you get them? Do you have recipes for fillings like that on your site? I love this site!!
jopalis says:
Apr 2, 2008
How do you avoid messing up the lower tier when you remove the top one? Maybe it is easier with fondant but other icings just come off and cake looks nasty to serve….. Thanks.
TERESA says:
Apr 2, 2008
Hello!!
Really beautiful cake.
Louise says:
Apr 2, 2008
Mari: when ever I make a filling that containg whipped cream, lots of danish cake fillings do so. I always use a stabilizer powder for whipped cream simply because it is important to me that the filling dont spoil the cake so it collapse.
I use different stabilizers like raspberry, strawberry, chocolate, neutral and I always put in more of all the goodies like more fruit, chocolate ect. when a filling contains cream is is always more fragile than a buttercream filling or a cooked ganache. So depending on the weather and humidity I would not let a cake with cream stay out more than max. three hours. My cakes never last that long though….;-)
Mari CCS says:
Apr 2, 2008
Hi Louise!
Everyone has said it! Your cake looks lovely, delicate and delicious.
How do you do the chocolate filling? For how long does it last at room temperature? Thanks A lot for sharing your ideas and creations!
Louise says:
Apr 2, 2008
Thank you all so much for all the lovely comments
about the wedding and the website. It really means alot to me to read and see that people love what I do and share.
Hugs
Louise
Amy from NY~USA says:
Apr 2, 2008
Hi Louise! Beautiful flowers! I always appreciate th elinks you give as to where to purchase the tools you use! Thanks so much! I must get that cake leveler!! I use my hand a sharp knife and my eye to level at home. haha! I think the leveler will my make my life easier. Thanks for the tip! Hugs!
kizzy says:
Apr 2, 2008
Hi,
Really beautiful cake. I love your ideas & tips you share online. I am thinking of starting my own cake bussiness. So your web & links are great. Thanks for sharing it with us all. GREAT JOB!
Caroline says:
Apr 2, 2008
Hi Louise
Your cake looks so delicate, love the colours.
Min says:
Apr 2, 2008
Hi Louise,
I think you r really talented. Stumble on your site and love it ! Very informative.
Geirun says:
Apr 2, 2008
I’ve been lurking in the background, always checking your blog for news.
You are such an inspiration and this wedding cake is so elegant and it just takes my breath away.
Thank you for sharing:)
wai fong says:
Apr 2, 2008
Hi,
Your creations are all so heavenly! Really prompt me to start practising using the tips and tutorial that you share online.
gaby says:
Apr 2, 2008
Hi Louise! WOW that cake looks a m a z i n g! ur friend is very lucky to have you as a friend heheh
keep it up!
Rasmus says:
Apr 2, 2008
Wow! What a fantastic looking cake!