That's right, a wedding cake! What was I thinking?? : ) I'll share with you the nitty-gritty details of making the cake, but first, here's a preview of what it currently looks like, all ready to be decorated.
My brother, Steven, and his fiance, Roberta, are getting married in July in Natal, Brazil, her hometown. I am so excited!! I'm excited about the wedding, excited to go to Brazil, but most of all, excited that my very special big brother is going to marry such a wonderful girl. She's so much fun and she'll be a great sister-in-law. Check out their sweet engagement pictures here.
You may need to be facebook friends to see them.
I was honored when they asked me to make their wedding cake, especially considering I've never made one! Since I'd rather spend my vacation time with family than with cake I need to get in plenty of practice before the trip. So, this one isn't for eating. In fact, it's already going stale because I can't fit it in my refrigerator. My plan is: A. to learn the process of putting the cake together and B. to use the assembled cake as blank canvas to practice several designs.
To get started, I bought a pan set for a four-tiered cake, which includes 12-, 10-, 8-, and 6-inch pans. I also got some cardboard cake circles the same size as my cake tiers and some wooden dowels (much cheaper at Lowe's than the craft store) to use for support. Some other handy things that I already had include large and small offset spatulas, a cake leveler, a candy thermometer, and most importantly, a KitchenAid mixer. <I love you so much, sweet KitchenAid!>
Then, I bought my ingredients. I decided to use cake mix for convenience since one of Beta's family members is going to bake the real cake. I also bought frosting, which I only used to fill and crumbcoat the tiers. I originally planned to cover the cake with fondant and thought that the frosting wouldn't really matter until I talked with my friend/boss Erin, who makes wedding cakes as a side business. She convinced me of several things: 1. Fondant might be hard to work with in beach humidity. 2. Store-bought frosting is not firm enough to support fondant as well as buttercream. 3. A good buttercream recipe is very forgiving of mistakes. She was absolutely right on all counts. Check out Erin's bakery website here.
|Gorgeous cake Erin made for a friend's shower|
So, here's what I've used so far:
- 6 boxes yellow cake mix
- 7 tubs store-bought buttercream frosting
- 18 whole eggs and 16 egg whites (anybody have good recipes using egg yolks?)
- 16 sticks butter (!!!)
- 2 2/3 cup oil
- 4 cups sugar
Well, that's enough for this post. A girl's gotta get some sleep! I'll post the baking and frosting steps tomorrow. But first, here are a few pictures of cakes that make me swoon!
Doesn't that just make you want to get married all over again?