This weekend I delivered my very first wedding cake. I had the pleasure of meeting the bride and groom in late summer last year and they spoke to me about their sunflower wedding. We talked about a simple 3-tier wedding cake in white with a handmade sugar sunflower. With a surprising twist of a minion bride and groom on the top! A few requests - the bride had to have two eyes (!) and the groom had to have "Dave combover hair" and wear morning suit. What a challenge!
This cake was enormous compared to anything I've made before- three tiers including 6 inch, 9 inch and 12 inch cakes. I had to clear my fridge out to set the different levels so we've been eating hand to mouth for the last few days. This cake contains 3kg butter, 3.5kg caster sugar, 1 litre cream, 29 eggs, over 1kg chocolate, 1 kg raspberries, 450g egg whites and 4kg fondant amongst other ingredients. Phew! All layers were vanilla sponge soaked in sugar syrup, filled with raspberry Swiss Meringue Buttercream, covered in white chocolate ganache and then a final layer of fondant. The little pearls in between each layer were individual edible pearls placed by hand.
The journey to the venue was the most stressful experience I can remember of late. There were roadworks everywhere and what should have been a 20 min journey turned into an hour of me hung over the back car seats into the boot clutching onto the cake at every twist and turn. But we got there. The sunflower table decorations looked fantastic and were such a sunny, happy choice of flower complementing the pop of the sunflower and the yellow Minions on the cake too.
Congratulations, Mr and Mrs Bourne. I hope you had a truly amazing and wonderfully special day!
