The wedding cake

By
Louise
37

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

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37 COMMENTS

  1. this is a lovely cake and i have been looking at it about ahour now haha. I have a 3 tier cake to do in about 4 months. it will be my first tiered cake and its for a friends wedding. NOW ! I have clueless hhaha . she doesnt want anything showing like cake support plate etc on either of the tiers as she is putting flowers in between each BUT how do i use these pillars without them sinking into the cake when i put the next tier on? They come with plastic dowels which i get need to go through the bottom base cake thru the pillar and then the next tier sits on those pillars BUT what keeps the second tier from pushing the pillars into the very bottom one? or am i over thinking this and have nothing to worry about?
    many many thanks for letting me rant and thankyou for any direction you can give

    regards
    Tam’

    • Let me see if I can explain it to you 😉 I’ve stacked the two bottom cakes with plastic dowels. The second tier is also placed on a strong thin cake board. This will help holdig up the last/3 tier and prevent it from sinking into the bottom tier.
      It can sound confusing but try and see if you can get a book about wedding cakes as they will always cover diffrent ways of assembling wedding cakes or try and search on you tube. Good luck!

  4. 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

  5. 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.

  6. 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!!

  7. 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.

  11. 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.

  12. 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.

  14. 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

  16. 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)

  17. Hi Louise:
    You did a great work with this beautiful and delicious cake, Congratulations, grretings from venezuela.

  19. 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.

  22. 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?

  23. 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!!

  24. 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.

  26. 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….;-)

  27. 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!

  28. 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

  29. 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!

  31. 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!

  33. 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:)

  34. Hi,

    Your creations are all so heavenly! Really prompt me to start practising using the tips and tutorial that you share online.

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