The bride gave me her vision for the cake fairly early on and I got to work planning sizes and my plan of attack! Whenever I travel and do a cake I have to make sure I make some sort of baking and decoration schedule ahead of time so I know I have plenty of time. Here's the picture she sent me as inspiration:
When she mentioned that part of what she liked about this cake was how imperfect it was, I was both relieved and terrified! I was relieved that she wasn't expecting me to have perfect corners, that's a pretty hard task and one I'm not very skilled at yet. At the same time, I was terrified because I am a perfectionist and it's not in my nature to put out a product that doesn't look as perfect as I can get it!
Once we figured out an approximate number of guests, I figured out what sizes pans I would be using (12 in, 10 in, 8 in and 6in) and started to figure out the quantity of ingredients I would need. I also started to stress out more and more about how to make an imperfect cake!!!! Haha! I started looking at some cake pictures on Cake Central and realized that giving the sides some texture would look pretty cool and it would be an easier way for me to make it look "imperfect".....not to mention it would take a lot less time to frost the sides! So, I sent the bride and e-mail with a couple sample pictures and she decided she liked the texture too (when I got that e-mail I'm pretty sure I let out a sigh of relief and a big "WOO-HOO!!!" as well!)
The textured sides were a breeze; it only took me about an hour to frost the WHOLE cake!!! If I'd been going for a smooth texture it would have taken me at least twice as long. Here's a picture after I got it assembled:
Just sitting there in my mom's kitchen I thought it resembled the Matterhorn at Disneyland....hahahaha!!!
Once I got it to the venue and the flowers got put on it, the look totally changed. It totally fit in with the theme of the wedding and the feel of the venue. My dad said the sides of it sort of looked like the walls behind it. I wasn't sure how I was going to like this cake because I am not used to the texture and the askew stacking method, but in the end I really liked how it turned out. Here's a picture of the final result:
Two more quick things:
- The cake had two flavors: white cake with lemon buttercream and chocolate cake with German chocolate filling
- I discovered a new favorite thing: The cake icer tip - This thing made icing a breeze! I used it spread icing all over the cake and then all I had to do was smooth the sides a little. I forgot to take a picture of the process, but I'll try and remember to take some when I make my next cake!
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