Wednesday, July 21, 2010

A traditional, simple wedding cake

Firstly, sorry for the lack of recipes lately. I promise some pancakes this week. I found the best buttermilk pancake recipe to make for breakfast this morning. You see, my firstborn bouncing baby girl turned 3 today. Yes, 3. I'll refrain from saying "terrible three" even though the last few weeks have given some truth to that nickname. Two was easy. However, all the things that make three hard are what make three beautiful, and what make Jane a funny, clever, and intelligent individual.

Anywho, enough about my personal life, on to what I know you care about most. Cake.
I recently did three cakes and an additional individual gluten free cake for a friend's boyfriend's brother's wedding (get that?). I didn't place the cake on the stand but did deliver to the mother of the groom in the beautiful Maryborough House in Douglas, Cork.

I will always take wedding cake orders. I don't do cakes for a flawless appearance-- before that comes out wrong, I only mean to warn off brides would would wish to purchase a flawless, expensive, but tasteless cake easily carved into a perfect block. It's important to be that my cakes are delicious and moist. My wedding cakes are delicious and reasonably priced.



Topper was provided by the bride and groom.






The top tier was chocolate, the middle vanilla and the larger bottom cake was a traditional fruit cake. All but the fruit cake were layered with buttercream and then crumbcoated in white chocolate ganache. The fruit cake was covered in almond paste and all cakes had a final layer of marshmallow fondant.
Each cake is wrapped in ribbon chosen by the client with flat bows and topped with handmade ribbon roses provided by me and placed on the cake by the client.

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