Hell week is officially coming to a close and I couldn’t be happier. I started out last Sunday making 16lbs of butter cream frosting. I also started baking that day. By Tuesday I’d baked a 2- 14” rounds white chocolate, a 2- 12” rounds white chocolate, and one layer of a 12” double chocolate. Then like a bolt of lightning it hit me. The cakes were supposed to be SQUARE!!! I’m surprised you didn’t hear the colorful language from where you are. Nothing I could do but suck it up and start again. I have a deep loathing for square layer cakes, they never seem to come out right and I’m sure my mental block had caused my mistake. I also spent way too much time wrangling with that darn butter cream which wasn’t cooperating at all when it came to creating a perfect finish. It was at this point when I decided that it was time to take a class in fondant. I’ve avoided it like the plague for years. Number one, because I thought it was too much work and the taste is not nearly as good as butter cream. Number two, I’ve never felt that my on again off again carpal tunnel would allow it. Being my best and worst critic however I realize it’s about time I keep up with the trends. Brides nowadays want square cakes covered in fondant. So a girls gotta do what a girls gotta do.
At 7:30 this morning I was out the door to set up wedding cake #1. It went smoother than I had anticipated. Both wedding cakes were stacked construction, which by the way I also detest. We know longer have our gas guzzling Tahoe so the cakes had to be assembled on site. 61 minutes after arrival I was on my way home to pick wedding cake #2. Again, one that had to be assembled on site. In addition to the cakes to be stacked, there were also 3-half sheet cakes that were included. My trunk was loaded, and so was the back seat. This cake was delivered to Bay City which is approx 20 minutes away. When you’re traveling with a wedding cake, each minute is like dog years. Each bump is a crater, and every car behind you is a tailgater.
When the brides ordered their cakes I thought it was such a synchronicity that they each wanted the same style of cakes, same colors and had chosen identical cake tops. That synchronicity proved to be a blessing. The bottom of each tier of both cakes was wrapped in ribbon. While setting up cake #2, I noticed that the ribbon the bride had purchased was absorbing the grease/fat/butter in the frosting. This resulted in hideous grease spots on the oh so lovely lilac ribbon. Luckily I had leftover ribbon from cake #1 that I’d brought with me just in case. Cake #2 was for a family member so I’ll have the opportunity at the reception to explain what happened. One hour later I was on the highway woo-hooing all the way!!!! Poke me with a fork baby I am done!!!!
In total I baked a: 12×18 Red Velvet, 12×18 Butter w/Fudge Frosting, 12×18 Devils Food, 14” sq White Chocolate, 12” sq Double Chocolate, 8” sq Strawberry, 10” sq White Chocolate, 8” Double Chocolate. After a complete day of absolute laziness tomorrow I can get back to more relaxed baking and catching up with all the delicious things my foodie friends have been up to.