I have done a couple of hair and make-up themed cakes and they are lots of fun to do. This order came in asking for a cake similar to a previous one I had done. I made a few changes to the cake topper models to give it a fresh look. They were all made out of icing and were edible, apart from the shooting stars which were made from glittery card. With the warm weather at the moment, trying to make shooting stars out of icing, then getting them to stay at the top of a piece of wire is very tricky. As I have a craft room full of goodies I headed out of the kitchen and up to the craft room to pick out some fab card for the stars and numbers. These will stay in place and are not affected by the heat.
The cake was a vanilla sponge with jam and buttercream filling.
This has to be, to date, my favourite cake I have made 🙂 I really enjoyed making it and it turned out to be the tallest cake I have created.
This wedding cake was 5 tiers of different flavours. The bottom tier was Limoncello sponge cake, next tier up was Chocolate Orange with chunks of Chocolate Orange in the sponge, next was vanilla sponge with salted caramel buttercream, then a traditional victoria sponge with raspberry filling, with the top tier being fruit cake with marzipan.
Each tier was over 10cm tall.
The cake toppers were made from Fimo and were personalised with little traits to represent the Bride, Groom and their little girl, I also did a bunch of Fimo flowers so they can all be kept together as a keepsake. I provided a clear box for them to be displayed in, which will also help keep them dust free.
The flowers were made from flower paste. They were white ranunculus which were the same flowers the Bride’s bouquet was made up off. I hadnt made a ranunculus before and they were a little tricky as the first three I made just looked like roses! I finally realised it was the cutter I was using, so I headed to Centre Attraction in Old Swan and bought a new petal cutter set which solved all my problems and allowed me to create some gorgeous flowers.
We were invited to the Evening Do and it was lovely to see everyone enjoying the cake and discussing the flavours. Chocolate Orange has since become my new favourite flavour too!
The Bride and Groom have a love of Limoncello which is why they requested a tier of the cake to be this flavour. The sponge was made using lemon juice and rind, then once baked and cooled the cake was drizzled in a Limoncello syrup before being covered in icing. I used a Jamie Oliver recipe for this – click here to visit his page.
For this cake I used Massa Ticino ready roll fondant for the first time and WOW! It was tough to use at first as it was rather hard and difficult to knead, but once I started rolling it out and covering the cake I was hooked. The fondant is very easy to use, it doesn’t tear or create any elephant skin corners and gives the cake a near perfect finish. It is more expensive than other brands so maybe not worth using on all cakes, but I will be using it for all future wedding cakes as the finish it provides is priceless.
Wishing Clarkee and Burkey a long and happy marriage together and enjoy your fruit cake at Christmas 🙂