Tuesday, July 6, 2010

Daisy Wedding Cake

Hi all! The wedding was this past weekend, a fourth of July wedding - we had a lovely time even with the unbelievably hot, hot weather. The cake turned out just great and yes, it survived the transport, and no, it did not melt! Who could ask for more? I couldn't have done it without D's help and JJ's good behaviour - love to you both!

The finished cake:

TA DA! You are looking at over 10 lbs of fondant, another 10 lbs of granulated sugar, and overall one hugely heavy cake! We decided to do it in two parts and finish the assembly at the reception, so that it would fit in our fridge and also be liftable by one person.

The lovely bride and groom cutting the cake:

I will be absolutely honest. It was wonderful seeing Kate and Jim pose for the cake cutting photos. But the cake cutting afterward? AIEEEEE!! I nearly had a panic attack. It was rather painful to watch. I think there's a reason that pastry chefs don't go to the weddings they bake for. I was warned that it would take a lot of willpower to relinquish control at the cutting. Generally I was quite good and stayed away, but truthfully I did wander over a few times to supervise. Anyhow, it all tasted delicious though, and the bride and groom loved the cake. What's more important than that?

Here are a few more photos of the whole process. I'm not going to offer you a schedule for making the cake like last time, because it occurred over so many weeks that I lost track of how much time I spent doing things. With JJ at home, I would just work on the daisies whenever she took a nap, or whenever D was able to watch her.

The baking was completed over two days, well-wrapped and then frozen. The icings and fillings were completed the next day, the splitting, filling and crumb-coating the fourth day, and the fondant and flowers were done the night before the wedding.

A few notes:
  • Cake recipes from Confetti Cakes by Elisa Strauss
  • Icing recipes from Toba Garrett for swiss meringue buttercream and chocolate buttercream
  • Lemon curd recipe from How to Bake by Nick Malgieri
  • Satin Ice fondant
  • Cake supplies from Global Sugar Art

This was probably the cutest part of the wedding:

There were so many children at this wedding, all ages. The wedding cake provided an endless source of entertainment and whenever I looked over, there were a few kids hovering about it. They would go up to have a look, get their photo taken beside it, smell it, and eye it longingly. They would pick up the daisies on the table, turn it over in their fingers, then gingerly put them back down. They were very, very excited for dinner to be done. So cute!