I’m diggin’ the wedding scene

I never thought I would like doing wedding cakes as much as I do. I’m shocked, and amazed. I loved it!

I really found them to be gratifying. Cakes seem so much more worth while when you’re making them for 100+ people, rather than for 12. Wedding cakes involve much more creativity, thought, and time. You have a basic cake and then turn it into a grand version. I really, really liked it!

My wedding cake was a carrot cake with swiss vanilla buttercream. I was the only person in the class who didn’t make a high-ratio cake. High ratio cake is a shortening based cake that has a very special production method. It leads to very moist cake, that’s pretty tasty, but it’s not as tasty as carrot cake!

It’s covered in fondant, and various decorations that were required by the curriculum. We had to have a pastillage topper, a blown sugar heart (hiding on the back side), gum paste flowers. With various royal icing decorations.

I’m also throwing in pictures from my children devils food cake, it was circus themed. The clowns are made of modeling chocolate, and the elephant is a cocoa painting on a pastillage plaque.