Wednesday, July 28, 2010

Wedding Cake Tasting

With wedding season comes tastings! And most of them start off like this. I've made mini cakes and a whole lot of fillings and icings. It may not look like it at this step in the process but it took hours of work just to get to this point:

After the "assembling" is complete it's time to cut. It's very important to have straight, uniform pieces. I start with a tall, well stacked cake. Then I take an apple corer and remove a small circle of cake from the middle of the cake. Then I make about 1" pieces. They are approx. 2  inches long and 4 inches deep. This is the standard size for wedding cake pieces. And yes- there is a method to cutting wedding cakes. For ex. a 6 inch round cake can easily feed 8 people and could maybe feed 10. 

After cutting the cake comes the plating. Which means I'm almost done! This is my favorite part because I get to see the final product. I must say I really enjoy seeing all the uniform pieces of cake layed out. Maybe it's my OCD or just my love of cake. Hmm... anyway- the bride and groom seem to like this part too :) 

 In the above picture: 
*Oreo cake with vanilla buttercream 
*Amaretto cake with almond buttercream
*Bananas Foster cake with a rum/brown sugar caramel layer and vanilla buttercream
*Lemon cake with a lemon cream cheese frosting and a layer of strawberry buttercream

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