Rustic Fall Wedding Cake

31 Saturday Dec 2016

Tags

rustic wedding cake, salted caramel filling, sour cream chocolate cake, Swiss Meringue Buttercream

I love, LOVE, LOVE this wedding cake!

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Really.

I think the rustic in me comes out when I’m asked to create a one-of-a-kind cake for a very special couple who love simple beauty and charm, but don’t really have a specific idea in mind for their cake.

This is just what I’d design if I were designing my own wedding cake (I actually can’t even remember having a thought about my wedding cake except it was the Christmas season and the colors were green and red–yuk).

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This is a 3-tiered design (12″-9″-6″) with sour cream chocolate cake filled with salted caramel…yum. The icing is Swiss meringue almond buttercream put on with a textured, rustic look. The flowers are real and match those used at the reception. I added the raffia border on each tier to pull the whole look together.

The groom’s parents were actually hosting a reception in the area after an earlier wedding for the couple on the West Coast. I heard from the groom’s mother that the cake fit their personalities perfectly (and was delicious to boot :0).

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Congrats to the lovely couple and here’s to a great happily-ever-after!

Romantic Wedding Cake with Rustic Buttercream Flowers

02 Saturday Jul 2016

Posted by Laurie in Cakes

≈ 2 Comments

Tags

buttercream flowers, cupcake bouquet, double chocolate cake, rustic wedding cake, vanilla-bean frosting, White velvet cake

It really was an honor to make this wedding cake for such a sweet couple…I’ve been lucky as I haven’t had any “bridezillas” to work with as wedding clients yet!

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Since buttercream flowers aren’t my forte, I was happy when the bride told me initially that she was going to use fresh flowers.

However, after I made her bridal shower cupcake bouquets, she called to ask if I’d do the flowers on her wedding cake as she hadn’t had any luck finding the flowers she wanted. I agreed, hoping the wedding day wouldn’t be too hot for my buttercream flowers to hold their shape. Now the pressure was REALLY on!

As luck would have it, the wedding day was the hottest and most humid in a streak of nice, cool and low-humidity days. But, luckily, the flowers (and cake) held their shape and we got it delivered without mishap!

This was a 4-tiered cake with alternating square and round cakes (12″ square, 9″ round, 6″ square, and 4″ round anniversary cake for the top). The flavors were alternating double-chocolate and white velvet layers, filled with vanilla bean buttercream.

The flowers were more “rustic” than “realistic,” but that’s just my style. I made them in advance and had them in the freezer until I was ready to decorate. I also made some of the leaves in advance so they’d be “puffy” and easier to place where I wanted them than those piped on. I got this idea (and some of the flower designs) from this great tutorial by Cake Style.

In the end, I was really happy with the way the cake turned out. Rustic, but with a bit of traditional sophistication. I also had one of the guests message me to say it was “the best tasting wedding cake she’d ever had…” What more could I ask for a happy ending?

Congrats again to you, David and Stacey! It was such a joy to work with you on your special day …Here’s to your happily-ever-after!