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09-23-2007, 11:11 AM
Re: (...)
wedding cakes I've ever made in the near 30 years of making wedding cakes! Tho hard to discern, the base cake was 22 inches across the top ....adding the Italian buttercream and "crown" piping, it was a smidg under 26 inches when done. The swans, filigrees and bridges were all sugar art. It's hard to see, but it was quite "sparkley" with all the sugar work. The couple chose a white chocolate raspberry cake with a red raspberry filling spirited with Chambord. The sides were chocolate hazelnut with a hazelnut mouse and dacquoise separating those layers. It was a
huge wedding. There were over 800 people in attendance of this wedding. . . . .
And from there, it was "back to earth" with this
much smaller double layer chocolate and white cake, where around 30 people were expected. . . . . .
And
THAT is what I did last week!!!
Vive Bene! Spesso L'Amore! Di Risata Molto!
Buon Appetito!
Linda
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Very nice work, Linda! I can only imagine how many hours went into that wedding cake! Did you have to transport and set up the cake as well?
Maryann
Maryann
"Drink your tea slowly and reverently..."
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Wow, that is awesome. Both cakes are beautiful. Another of my culinary dreams is to learn to make cakes. That is, after I learn the basic stuff!
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Lovely, simply lovely...
"Time you enjoy wasting is not wasted time."
Laura
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See? SEE? Pastry Chefs are different!!!! You have to be weird to have that much talent! (kidding!!
) Wonderful cakes, Linda - just gorgeous!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Thank you for all the compliments, ladies.
Yes, Maryann, it's all part of the package -- delivery and set up...and with my knee in a brace and on crutches from that nasty fall, well. . .just have to say thank God #2 was here to help transport!
Hours? Far too many hours! Usually do keep track for future orders, but a cake this size are few and far between. Knowing it was going to be a huge endeavor, set aside that entire week for nothing but this. Started weeks ago on the sugar work because that must sit, untouched, for quite some time to dry. And even then, you always make more than what you need in case of breakage. Would do it all again in a heartbeat, tho!!!
Vive Bene! Spesso L'Amore! Di Risata Molto!
Buon Appetito!
Linda
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OMG, that's gorgeous!!! You don't happen to live in Virginia, do you?
Practice safe lunch. Use a condiment.
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WOW!!! Absolutely stunning! That is incredible! You are very talented.
You only live once . . . but if you do it right once should be enough!
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Wow Linda! I'll stick with my basic banana/carrot/chocolate cakes thank you very much
I wouldn't have the patience for something like that.
Don't wait too long to tell someone you love them.
Billy
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Billy please tell me that those are three different cakes - not one cake!
You only live once . . . but if you do it right once should be enough!