A month back I was asked to bake a tiered wedding cake… after my experience with the castle cake, I wasn’t too keen to attempt dowels and seperator plates again. Eventually, we decided to go with three cakes placed on a tiered cake stand. It turned out quite pretty… even through it wasn’t the “conventional” wedding cake setup. The smallest cake was a blueberry cheesecake, and the remaining two were 2-layered chocolate fudge cakes with an almond & hazelnut meringue base. Since the cakes had to be out on display for a while before they would be cut into and served, I couldn’t use whipped cream to frost them. I decided to use buttercream instead.
The recipe I used was not my usual swiss meringue buttercream… Instead, I discovered a American buttercream recipe that calls for whole eggs. This was more convenient because I didn’t have to worry about what I would do with the many leftover egg yolks, which is the case when I make meringue buttercream. As for the taste, this buttercream has the same rich smoothness and is not too sweet either. Since it uses egg yolks, the resulting buttercream is a distinct ivory/pale yellow colour, something to keep in mind when you plan your colour scheme.
In this case, the theme for the wedding was ivory and champagne. I left the buttercream in its original color (ivory) and piped swirls and rosettes in the same shade up the the sides of the cake. Each cake was topped with a bunch of fresh champagne roses (my favourite). Working with the flowers was tricky because I had to be careful not the let them touch the frosting/cake… I wasn’t sure if roses were toxic and didn’t want to take any chances. Eventually I ended up inserting the stalks into a round styrofoam board cut-out and, lining the board with cling film, and them placing the whole set-up onto the cake. It was not easy and I didn’t really like that from certain angles, you could see the styrofoam. I’m still trying to figure out how one would go about using fresh flowers to decorate frosted cakes without having the flowers touch the frosting or cake… any ideas?
My grateful thanks to Brindha and Aarthi for allowing me to use these gorgeous pictures!
If you look closely enough at the cake in the bottom tier, you can see the styrofoam placed in the middle, into which the roses are inserted. sigh…