I knew right away that I would be making my wedding cake, I LOVE to bake and cook so it was only natural that I would be DIY this project. I had originally thought of making cupcakes, I tend to make these by the dozens but in the end I found a picture of this cake
and it just went from there…
I already had the recipes for my cakes, mine is a secret..lol sorry.. but you can search the internet for your favorite recipe. The secret is making sure that the cake is dense enough to hold together and withstand the fillings…(I say this but really I have no formal baking background). While conducting my internet research and looking through countless Martha Stewart tutorials I happened upon this website to find a swiss buttercream recipe. I read through her tutorial, i decided to follow suit and practice the recipe. Thank you for posting the broken down recipe as it was especially helpful when making a small batch.
I decided on my cake flavor layers:
bottom layer(10in) vanilla with chocolate whipped ganache recipe here
middle layer (8 in, something went wrong here as it seemed bigger..have no clue though) Chocolate with vanilla pastry cream recipe/video here
top layer (5 in, it’s just the pan I had) Vanilla with raspberry preserves
I made my cakes a week in advance and froze them. I started my decorating the day before and had everything made the icing and fondant flowers) I assembled each layer and crumb coated, placed them in the refrigerator to set and the iced final layer. I put the entire cake together the night before and had in the refrigerator. SORRY I do not have any pitcures of the process as it was really the last thing on my mind at the time. Here is the finished cake.
*Some things I wold have done differently… I would have made extra sure that the layers were even, the top one was wonky and I was actually going to take it off but my helpers said NO. I would have used a different base and I would have put the pearl piping around the bottom.