Floral Wedding Cake

This cake is a two tiered sponge cake filled and covered with vanilla butter cream.

Each cake consists of one layer of white sponge, one of pink sponge and one of yellow sponge.

The first thing I did was to make the flowers. My client gave me a swatch of the fabric from the bridesmaids dresses. I made flowers in various shades of this colour.

I began by covering the cake board with butter cream which I then refrigerated.

I then filled each cake tier with butter cream and applied a crumb coat to the outside of the cake.

A crumb coat is a coat of butter cream that catches any loose crumbs from the sides and top of the cake and then when it is refrigerated the crumbs are seinto the butter cream.

The next coat of butter cream can then be applied over the top without getting crumbs in it.

Once the crumb coat was applied to both tiers I refrigerated them for 30 minutes. I then applied a second coat and after further refridgeration a third coat.

I inserted supportive dowels into the bottom tier. I then placed the top tier onto a cake cake, centred and placed it on the bottom tier.

My client had her own cake topper which she wanted to use. It was quite heavy and required support beneath it in the form of a large hollow dowel inside the top tier.

I think this cake looked really pretty and the reception setting at the Reid Rooms was perfect for a smaller wedding party.