A friend of Tim’s asked if I would make a wedding cake for them and sent me a picture of a half half wedding cake with sugar flowers, edible lace and a chocolate glaze. I always like a challenge so agreed.
Having never stacked a cake before or made edible lace it was always going to be challenging. Add in the fact it was 35c the entire 5 days I was making and prepping the cake, meant that there were a few points when I wanted to give in! For example when I was trying to make the flowers and the sugar paste was just sticking to my fingers, or when the chocolate ganache wouldn’t set, or when I finally got the drip glaze on the cake, then Tim dropped something onto it and thought the best way to fix it was with a hairdryer…. melting a different part in the process! (to be fair to him he sorted it all out!).
The bottom tier was chocolate sponge layered with chocolate ganache and the top tier was vanilla sponge with vanilla buttercream.
It isn’t perfect but I was fairly pleased with the end result and so were our friends… luckily!
If you are thinking of making a wedding cake or sugar flowers, I highly recommend Cakes in Bloom by Peggy Porschen!