This cake has been months in the making, yet nothing had started to be made until three days before the actual wedding day! The bride-to-be wanted a sponge cake and on an extremely tight budget. The cake topper, however, was made a few weeks in advance.
- Tier #1 - A 6" sandwiched sponge required six eggs
- Tier #2 - An 8" sandwiched sponge required 12 eggs
- Tier #3 - A 10" sandwiched sponge required 16 eggs
Each sponge was delicately flavoured with vanilla and sandwiched together and crumbcoated using a complimenting buttercream.
Tier #1 (top) - 6" Cake
This tier has a quilted effect with silver balls in each part of the pattern where the lines cross.
To do this I needed mark the cake into equal sections and place markers. Next I had to ensure that the bottom marker is directly below the top marker. Marks were made from the bottom marker on a slant to the marker two points away.
With a steady hand, a ruler for be sure, a quilting tool was used to simulate stitching. Using the other side of the quilting tool, small star bursts were added to simulate creased material ready for the 'buttons' aka silver balls - the silver balls were then added where the lines cross.
Tier #2 (middle) - 8" Cake
This layer is not quilted, to ensure the quilting does not overpower the cake, I successfully convinced the bride-to-be that a simple lace layer would look far better. Now that it's done, I quite agree with my decision.
Tier #3 (bottom) - 10" Cake
This layer was also quilted, in the same way as tier #1.
A significant amount of hours was spent on decorating this beauty. The day started at 11am and it ended at around 5.30pm - on my birthday too lol.
The cake has been decorated with a designated back and front, but no actual centre-front. The whole front is the front and designed to look it's best from all three, relatively front facing 'sides'.
Delivering the cake was a two-man job, or in this case, two women. But we managed it with such ease, I have no idea what all the worrying was all about.