If you follow me on Facebook or Instagram,
you already know that I made a wedding and groom's cake last week for
our friends' (Canela and Reed Hoffman) wedding on Oct. 20th.
When they got engaged in June, I immediately offered to make their cake!
Little did I know about all that goes INTO making a cake...
but I figured, I can make cakes, so why not?
It turns out, I can make a wedding cake :)
but it's quite an involved to-do!
My mom was kind enough to fly out for 5 days and be my right-hand woman...
or my professional Instagram-er along the way :)
Now, I definitely over estimated how big of a cake they would need...
but, with that being said, the cakes and frostings included:
over 36 eggs and 3 cups of egg whites
at least 10 lbs of butter
4 boxes of cake flour
3 containers of cocoa
about 15 pounds of sugar
and lots of TLC!
|getting 10 sticks of butter to room temp... this was just for one batch of frosting!|
|cooking sugar and egg whites (and making dinner simultaneously, thanks to the crock!)|
|the makings of Swiss Meringue Buttercream|
|I may buy stock in Pillsbury.|
|ha! seems so small|
|We got started off early on Thursday. See the bagel? No time to sit and eat!|
|Friday: Icing and filling the groom's cake.|
|needed more buttercream!|
|Thankful for the fridge and freezer at our church's building!|
|Transporting the cakes.|
1 week before: bake the chocolate cakes; make 2 batches of buttercream; make simple syrup
Thursday: bake wedding cakes; freeze cakes overnight
Friday: Make PB buttercream; defrost, level, and frost all cakes; fridge overnight
Saturday: transport cakes to site, stack and finish decorating wedding cake. Enjoy the night!
|After all was said and done!|
|Mr. & Mrs. Reed Hoffman|
|a beautiful setting for a wedding|
|The bride and groom approved!|
|lemon curd and raspberry preserves filled the vanilla butter cake layers|
|edited with Camera+ app|