Isn’t it beautiful?
Inside is white cake with vanilla frosting and raspberry jam. The tiers are 14″, 10″, and 6″ from top to bottom respectively. Cupcakes are white cupcakes, filled with raspberry jam, topped with vanilla frosting and a special fondant decoration.
Creating this cake was so much fun thanks to my new assistant, my tadpole Kristall, who helped me with all of the details the day before the wedding. I also figured out some new tricks while making this cake that will definitely help me in the future.
First of all, kneading the fondant before rolling it really makes a difference. When I covered the middle and top tier and realized how much smoother and shinier the fondant became because I had kneaded, I ripped off the fondant on the bottom tier and started all over (crazy, I know!). I still didn’t get the tier perfect, I’m not sure exactly how to perfectly cover such a big tier, but the decorations were enough to hide any imperfections.
Next, with the help of my tadpole, I began using my diamond quilting marker to put the diamond patterns along the edges of the top and bottom tiers. This took patience….I’m not always so good with my patience. I then went over each mark with an mini-pizza cutter type instrument that I clearly don’t know the real name for.
Kristall was responsible for all the silver dragees/balls, then came the ribbon and we were done and onto our next cakes, an engagement cake for my stepbrother and a personal cake for Kristall.
The cake was stacked at the location, because a. cake is heavy and b. I was not driving a 3-tier cake on my lap through the Bronx, pothole central.
Oh! One last thing. Congratulations to the bridge and groom, Rosalie and Pedro on their exciting new life together.