Orange & Gold Wedding Cake

I am writing this post while the X Factor results are on. Robbie is singing and it’s really not very good but the audience love him.

Anyway back to the matter in hand. That being a wedding cake.

This one was made for a large wedding celebration in Kensington (very glad delivery was on a Sunday.)

My client wanted to ensure she had enough cake to feed her very large number of guests (everyone likes cake.)

In addition to the cake itself she also had two cutting cakes. These are extra cakes which are not required as part of the wedding cake design.

They are covered with marzipan and a layer of plain fondant icing and then cut by the caterer alongside the wedding cake.

I guess you could say “why not just include them in the wedding cake.”

Fair point, but there are often times when the bride and groom may not want such a big cake or the design itself does not require the extra cake.

This cake was made up of a 12″ tier a 10″ tier and then a deep 8″ dummy tier and a 6″ dummy tier.

The reason for the 8″ dummy was that a deep tier suited the design but deep tiers of sponge cake are not too stable so a dummy is a much better option.

The reason for the 6″ dummy was that had we opted for that as edible cake and omitted a cutting cake it would not have given enough portions.

The design of the cake is taken from the design and colours of the bride’s sari.

My client wanted to include some dark orange roses on the top tier.

I began the cake by marking out the diamond shape on the deep dummy tier once I had covered it with ivory fondant.

The diamond pattern is a combination of piping detail, gold coloured fondant, gold fondant beads, brush embroidery and piping gel in the centre to look like a jewel.

Once the 12″ and 10″ tiers were assembled I began the flower design on the bottom tier. I did this by first marking out the flowers.

I used a small circle cutter and pressed it gently onto the fondant to mark out the centre of the flower.

I used the same cutter to go around the centre, gently marking six petals. Once these were all done I piped circles over the indented circles.

Next I painted the piping with edible gold paint and filled in the centre circles with gold paint.

Once all the paint had dried I filled in the petals with little dots of green coloured piping gel and the flower centres with clear piping gel.

All of the ivory fondant was sprayed with edible lustre spray prior to decorating to give the base of the cake an ivory shimmer.

The cake tiers were trimmed with a combination of gold, green and ivory ribbon according to my clients wishes.

The deep cake board was trimmed with ivory ribbon and then a narrow gold ribbon with a small bow.

I had a message from my client to tell me that she loved her cake and it was much admired by her guests.