A very special couple celebrated their 40th (Ruby) Wedding Anniversary this weekend, and I made these sweet little wedding cakes for them. Congratulations Kev and Pam !!!!!
I decorated the bridal flowers with tiny Swarovski crystals instead of edible jewels, because they shone so beautifully and made the flowers look special. (if you ever decide to use something that is not edible on your flowers remember to warn the person you are giving them to ).
The cake was a Devil Food Cake, and probably not the wisest choice, because even though it is dense it is quite soft and proved to be quite a challenge with the heat and humidity we are having at the moment. I made two 8inch cakes and cut 4 round pieces from the one cake, sliced them in half and then chose the best 3 pieces to form each mini cake. I used chocolate buttercream to sandwich them together and coated both cakes in buttercream to form a crumb layer. Once they had chilled in the fridge to become hard I could start the fondant. I used beautiful marshmallow fondant which I coated with pearl shimmer , and stretched it over the cakes. Its always a bit tricky getting no folds at the bottom, so I used a nice wide ribbed ribbon to go around the bottom. I decorated the top with sugar paste hydrangea flowers and various leaves, which I coated with the pearl shimmer as well, and added the crystals which brought the flowers to life.
The groom cake was made using black bought fondant. I cut a shirt front from the white fondant, with a black bow tie, jacket lapels and waistband. I added the crystals to the bow tie to match the bride cake.
- 2 cups sugar
- 1¾ cup all purpose flour
- ¾ cup cocoa powder
- 1½ t baking powder
- 1½ t bicarbonate of soda
- 1 t salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 t vanilla extract
- 1 cup boiling water
- Heat the oven to 175ºC/350ºF.
- Grease and line with paper 2 x 8in baking pans
- Combine dry ingredients in a large bowl.
- Add eggs, milk, oil, and vanilla.
- Beat for 2 minutes on medium speed.
- Stir in boiling water. Please note the batter is very thin.
- Pour into prepared baking pans.
- Bake for 30-35 minutes.
- Cool in pans for 10 minutes before removing onto a wire rack.