My beautiful sister Jessica, married her soulmate Cole, on June 27th. I was honored to make their wedding cake, and cupcakes.
Servings for 250 people. My sister wanted a champagne flavored cake with fluffy white swiss meringue buttercream, frosted simply, and decorated daintily with gerber daisies, her favorite flower. I gave her what she asked for, and her smile made all the work worth-while. 🙂
Now, I’ll share with you a few tips on achieving the frosting style of this cake, and how to properly stack your cakes at home.
1. For each tier, crumb coat the cakes, and make sure they spend at least 20 minutes in the refrigerator, before frosting again, or stacking. This will make the tiers much easier to handle.
2. To create the fluffy, homemade looking frosting; Use a small spoon (tsp sized), have a glass of hot water ready, and a dry towel. Cover cake in a thick layer of frosting and begin swirling with spoon, cleaning spoon in water and drying frequently. This will leave your cake with a glossed, and finished look. Be careful to not over use frosting, you want a medium thick layer, not a mouthful. 🙂
3. For supporting your tiers; This cake was made with 9″,7″ and 5″ rounds, I did not use heavy fillings, and the cake itself was fairly light. Therefore, I only needed thick straws as dowels for my cake. I inserted three into the base, and three into the second layer, before stacking the cakes. This created plenty of support for the cake! I highly recommend using straws as support in light cakes, for that are much easier to cut, and handle. I have attended the San Francisco Baking Institute’s course on wedding cakes, and every cake we made in that course, was supported by these types of dowels!
The recipe for the champagne cake can be found here:
The recipe for SMB can be found here:
Happy Baking! Comment any questions!