I am making a wedding cake for July 9th, 2010. That's twenty days away, unless my mathletics have failed me and, yes, like any sane non-professional baker, I am feeling the growing pressure from the magnitude of this project. I've even cancelled what would have been my sixth or seventh time volunteering at Folk Fest for this (heartbreaking, but that's a whole other story).
The lovely couple, two very close girlfriends of mine, asked me to make their cake last year after I had accumulated a series of successful sculpted cakes under my belt. Of course I said yes. What would be better than to say thank you to them for taking beautiful wedding day photos of my husband and I than to make an equally beautiful wedding cake for them? That's the plan anyway. How beautiful the cake turns out will depend upon a lot of things. So, this weekend has been spent studying info from books, magazines, and info from amazingly gifted and resourceful bakers on the Internet that I had been collecting over the years.
Their cake will be (from scratch, of course):
-4 square tiers of yellow butter cake
-Layers of Swiss-meringue buttercream and a raspberry purée & Chambord sauce
-Rolled vanilla fondant
Wish me luck!
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