Saturday, 19 May 2018

Wedding Cake

This is only the fourth wedding cake I've made in my life and the biggest cake project I've ever made! The whole project was a family affair team effort.

  • The topper was brought over from America, by my other son and is a gift for his big brother from him and my daughter-in-law.
  • It has five tiers - 12 inches, 10 inches, 8 inches, 6 inches and 4 inches.
  • The bottom three tiers are made from Red Velvet sponge (tier one and three) and classic vanilla sponge sandwiched in between (tier two).
  • The top two tiers are dummy cakes because of the weightiness of them on the sponges below.
  • Then we have the three 'side' cakes:
    • A rich fruit, brandy soaked, six-inch cake - which was too heavy to sit on the main cake
    • A red velvet, six-inch cake, that is fondant free and decorated in buttercream only (the groom's little brother, the best man, doesn't like fondant)
    • And then a gluten-free six inch, red velvet cake, for the dietary requirements of the couple's friend and guest
  • The monumental cake stand was handcrafted, by my daughter's boyfriend, to fit over the handcrafted rose dome, which was a specially commissioned gift for my son and daughter-in-law from my sister and her family.
  • Rose garlands, chosen by the bride and groom and handcrafted by Centre of Attention in Brecon, Powys
  • Then there's the personalised ribbon, commissioned from The Radiant Ribbon Co, via their eBay shop.
  • But let's not forget the other team projects that have gone into making this wedding and complimenting the wedding cake:
    • The wrapped wire tree sculptures in glass bowls, table decorations handcrafted by my daughter, the groom's sister
    • The handfasting ribbon lei, made by me.
    • The rose posy cake toppers, for two of the smaller cakes, made by my sister, the groom's aunt. 
    • The small glass rose dome topper, on the third smaller cake, the dome purchased by the groom and the rose decoration inside also made by my sister. She usually doesn't like public credit, but today, she's getting some!
  • And then! And absolutely then! The whole project was transported from the Welsh Valleys, all the way to Suffolk for the wedding!
But let's not forget the other people involved here:
  • My daughter-in-law, for helping me put all this together at the venue the night before. We had already spent almost seven hours traveling, due to traffic etc, but I'm glad we did ... We were there until about midnight.
  • My significant other, for driving us all there with care, and getting this stuff there without incident.
  • Three members of the Facebook group RCT Rocks, who painted two wonderful rocks to commemorate the day, which will be hidden for people to find out and about and share on the group, then re-hide them for others. And then ...
  • The Wedding venue staff at The Grange Country House Hotel for pulling it all together for us on the day
For the rest of this blog entry, what I'm going to do is, show the completed piece (above) followed by the separate pieces, layer by layer.  If you'd like to see the individual blog entries for each tier, click the link below each image further down the page, and for all the individual projects, click the big red button at the bottom of this entry.

I might be a Crafty Welsh Grandma on this blog, but after this, I'm definitely a Proud Welsh Mam!

Having gone through two taster sessions, one session using cupcakes for taste only, and the second session to trial different frostings and how the cake would taste after it had been frozen, prior to the final fondant coat, I think we cracked it. 

Check out the link to the wedding magazine article:

May Wedding Cake - Tiers 4 & 5 (6 & 4 Inch)

This two tier portion of the cake will adorn the top, resting on four pillars.  Due to the weight of what cakes would be, these two tiers are dummy cakes and decorated to match the rest of the project.

The four inch top tier is the perfect resting place for the amazing topper that has been brought over from America.

May Wedding Cake - Tier 3 (8 inch)

The uppermost portion of the main cake, before you get to the pillars, more tiers and the topper.  This is an eight inch red velvet cake.

The only decoration that this will be traveling with is the handmade rose posy, which will nestle under the pillars when the cake decorations are completed at the wedding venue.

This tier will have four pillars with support rods reaching from the underside of the tier on top and down to the cake board that this cake sits on.  The pillars hide these dowels, so all you see is the nice bits.

May Wedding Cake - Tier 2 (10 inch)

This ten-inch vanilla sponge tier will nestle in between two red velvet tiers.

This one caused me a number of issues. The main issue being, the sponges kept sinking! I have no idea why, as they were prepared and baked in exactly the same way as the other tiers.

To rectify this, a further two sin inch vanilla sponges were baked, this time by my daughter in law, Amber, then fitted into the hole I cut to remove the sunken portion.

No, you can't tell, but I'm guessing the game will be up when the cake is cut.  In addition to the laters already in this cake, two further full-size layers were given over to the bird table because fatigue had set in, after all, it was gone midnight, and I made stupid yet classic 'school girl' errors.

But it turned out ok in the end.

This rather plain layer will be decorated once at the venue but will be traveling with its internal support dowels

May Wedding Cake - Bottom Tier (12 inch)

Of all the layers and cakes I made for this project, this was the one that I dreaded the most! Probably because it's the biggest one I've ever baked and it only just fitted in my oven.  It seems crazy that you can't get a 12-inch tin in the oven.

This cake rests on a 14" board and is surrounded by a handcrafted rose garland, chosen by the bride and groom.

I will be traveling with its internal dowels that will be used to support the rest of the cake 

Cake Topper Repaint

This beautiful cake topper, which was brought over from America by the groom's brother as a gift, was in need of a little touch up.

From the "Before" image, you can see that, not only did the hair a beard of the knight / groom not match, but it didn't exactly correspond to the groom himself.

An artist, but the name of Paul, who specialises in miniature dioramas in the most fantastic detail, accepted the task of recolouring the hair, beard and eyebrows of the groom as well as the rose posy of the bride.

This gift and it's touch up work, makes a perfect crowning glory of the cake.

I know these projects for the wedding are not exactly cake, or even edible, but they are so very worthy of a blog entry because, without them and all those involved, this wedding cake and the decorations would not have been possible.

Handcrafted Wedding Cake Stand

The stand, about 12 - 13" tall, approx, by 16" wide, was made for this wedding by Iron Warrior Cosplay (IWC). This young man, who is an MC, Space Marine and a Ghostbuster on the Cosplay circuit was inadvertently volunteered, by me, for the job. He graciously accepted and did me very proud.

I told him what I needed, he advised me what I could have and what he suggested in order to make the unit for sturdy.  I marked out what I needed and gave him measurements. The drilling, cutting, and construction were all done by IWC.

Here are some works in progress images. 

Drilled and cut

Assembly and painting

Ivy decoration trial

My daughter and daughter-in-law (who flew in from America for the wedding) worked on the ivy garlands. We tied them on and then hot glued them so they'd stay on during transport.

You will notice that the stand is white, but in some of my own images, specifically the ivy trial, it has a green hue. I think this was due to the intense lighting of my rather large fish tank coupled up with the green ivy reflection. In person, it's still white though.

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