This weekend I managed to double my wedding cake experience with two, lovely rose-adorned cakes. The first one that I’m sharing with y’all is a rustic style cake in which I incorporated a few new techniques.
Let me just say that if I had my very own choice of cakes, I’d choose something very similar to this one. I love things that are a little bit shabby and a lot a bit pretty!
One new thing that I did on this cake was to make my own candy clay. Super simple and yummy, it’s what I used to make the “B”, the fleur de lis, and the twigs on this cake. The clay tasted just like Tootsie Rolls!
Another new technique I used on this cake is the textured icing. Not only do I love the look it lends to the cake, but, as you probably guessed, it’s a fairly easy look to achieve. And I can’t quite put my finger on it, but something about the way that icing is swirled on there makes the cake look yummier!
The border that I used around the top and bottom tiers is another newbie for me. I melted white and dark chocolates, marbled the two together on a cookie sheet, and cut the mixture into tiny tiles. Then I used icing to “glue” the tiles in place. I thought it turned out beautifully.
Like I mentioned earlier, I love shabby and pretty, so I thought the touches of burlap in the décor were just adorable.
The wedding was held in an older building that was a bank back in the day. There was a real, working phone booth in the front foyer along with this piece of antiquated machinery. It makes me think of Little House on the Prairie!
This was a made-from-scratch, golden vanilla cake filled with cream cheese icing, and iced with vanilla buttercream. It was made with 6”, 8”, and 12” tiers and served approximately 70.
Lindsey
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