A lovely bride-to-be came to me last spring to order a cake for her summer wedding. She wanted the cake to reflect her beautifully designed wedding dress with a skirt of soft, rosette shaped ruffles.
After discussing a fondant rosette cake, she decided on a 3-tiered cake covered with buttercream rosettes (she also needed 2 half-sheet cutting cakes to provide enough servings for her guests).
The main cake is 3-tiered (12-9-6″). The top and bottom tiers have 3-layers each and the middle 9″-tier has 4-layers, just to add some interest in height. Each tier has alternating double-chocolate and white velvet cakes and salted caramel cream filling. The icing is an ivory vanilla-bean buttercream.
After a crumb coat of silky buttercream, I added the rosettes with a Wilton 1M tip. The icing was a mix of sweeter, stiffer American buttercream and less-sweet, silky Swiss meringue buttercream…I decided this was the perfect combo to give the icing the creaminess and stability I wanted for the rosettes to be nice and smooth AND to hold their shape in the July heat.
Although the cake isn’t all that big (12″ base cake and about 17″ tall), it got surprisingly HEAVY very quickly with all of that buttercream! Once it was finished, it was all I could do to move it into my fridge!
The monogram topper was added at the venue.
Notice the awesome meatball cake pops in the foreground! This was a surprise for the groom, who LOVES meatballs :0)!
Congratulations, Erica and Chris! It was a pleasure to be part of your special day!