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!
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| getting 10 sticks of butter to room temp... this was just for one batch of frosting! |
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| cooking sugar and egg whites (and making dinner simultaneously, thanks to the crock!) |
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| the makings of Swiss Meringue Buttercream |
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| I may buy stock in Pillsbury. |
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| ha! seems so small |
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| We got started off early on Thursday. See the bagel? No time to sit and eat! |
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| Friday: Icing and filling the groom's cake. |
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| yummm |
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| needed more buttercream! |
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| Thankful for the fridge and freezer at our church's building! |
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| Transporting the cakes. |
My timeline...
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!
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| After all was said and done! |
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| Mr. & Mrs. Reed Hoffman |
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| a beautiful setting for a wedding |
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| The bride and groom approved! |
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| lemon curd and raspberry preserves filled the vanilla butter cake layers |
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| edited with Camera+ app |
