I have never made a wedding cake before so when Michelle asked me to make the cake for her special day, I was terrified, to say the least. I said there was absolutely no way I was going to make the cake, it was far too much pressure, and I wasn’t sure I could even pull it off. But of course I eventually gave in, because how can a mother say no to her daughter – especially when she is as beautiful as this, both inside and out.
I knew Helen would be arriving from Australia the week before the wedding, so once again I would have my baking companion by my side. Thanks H, I couldn’t have done it without you.
A wedding cake needs to be perfect in every way – looks, texture, taste and size. Its going to be scrutinized, criticized and tested by a myriad of people, each with their own opinions. Hats off to all the amazing women who do this for a living, its a stressful job and timing is everything, as I learnt very quickly.
I started making the two fondant peonies four months before the wedding. I had a few challenges, one being Mr.Miagi, who thought the fondant was delicious and needed to eat the petals as I made them. Another batch in the bin!!!!! They turned out perfectly in the end, and I stored them in a safe place, away from tiny tongues. The beauty of fondant – make it , store it, and use it any time in the near or distant future.
I knew I wanted the cake to be frilled so using my trusty pasta maker I rolled the fondant out in thin strips before frilling each piece with a ball tool. The fondant has to be rolled out super thin to get the right effect when frilling. The trick to perfect frilling is working with the cake upside down and then turning it over once the fondant has started to become firm. Once the cake is the right side up, the frills can be gently opened out .
A few days before the wedding we made the cake which was a basic vanilla, sliced the layers into four, iced them with Swiss Vanilla Buttercream, and put the crumb layer on. Once this was set in the fridge overnight the final layer of buttercream could be applied and then the fondant.
Michelle’s wedding theme was all white, with an elegant touch of black. We transported the cake to the venue in separate layers and then assembled it the day before the wedding.
Happiness is – months of planning finally accomplished.
The recipe is for a 25cm (10″) deep round tin, which is the middle layer in this cake. If you need ingredients for any other size tin, please comment below with your email address and I will be happy to supply you with them.
- 375g butter
- 3 teaspoons vanilla extract
- 2½ cups caster sugar
- 6 extra large eggs
- 4½ cups self raising flour
- 1½ cups milk
- Preheat your oven to 180ºC/350ºF.
- Grease and line the cake tin with baking paper making sure it extends above the sides of the tin.
- Beat the softened butter, vanilla extract and sugar until it is light and fluffy.
- Beat in the eggs, one at a time.
- Stir in the sifted flour and milk, in two batches, alternating each.
- Spread into pan.
- Bake for 1½ hrs.
- This cake will keep well for 2-3 days or it can be frozen for 3 months.