A Naked Wedding Cake
This is the story of a wedding cake.
Those wedding pictures you saw in the last post… well, my mother catered the dessert at that wedding. And I was volun-told to make the centerpiece cake. You see, the bride didn’t really want a huge cake, but a dessert table, with multiple gorgeous (and amazingly yummy) cakes, and other sweets. But she wanted a centerpiece cake that she could put her adorable pine cone toppers on. (Super cute idea!) In come me, not entirely knowing what I’m doing. It was a tie between a textured cake, and a naked cake. Most of the brainstorming pictures I’d been shown had a naked cake on the dessert table, so I went with that.
For this cake, I made 6 layers of my grandmother’s famous birthday cake recipe. It’s always a hit. It’s right in between being a pound cake, and white cake. Six layers. I think I made 1.5 x the recipe twice. (Because I only had three pans, I had to do it two times. Once the night before, once the morning of.
The frosting was also my grandmother’s, but instead of only using shortening, I mixed it with butter. It makes for a less sturdy shortening buttercream, but a really creamy more sturdy butter buttercream. Does that make sense? I piped frosting around each layer, and filled each a little differently. Some just had plain frosting, some raspberry jam, and some raspberry frosting. I was just running with it.
(Did I mention that I was putting it together in between the ceremony and the reception? Crazy, I know. I wanted it to be as fresh as possible, and have zero chance of some kid or cat either knocking it over or eating the frosting off of it. While also trying to wrangle three kids? It was a pretty insane day.)
Anyhow. It came together pretty well. Then I came to the frosting the outside part. Or the not frosting part. So weird not lathering that frosting on. I love me some frosting! Anyhow. I piped some extra on between each layer, and smeared it here and there, and then put a decent layer on the top. Decorated with a few fresh flowers, and voila!
The hardest part was transporting a six-layer cake, on a stand, over super bumpy roads to the reception location. Have you ever lifted a six-layer cake? They are freaking heavy! My wrists were about to give out when we [finally] arrived.
The dessert table looked divine. I had also made a few flour-less chocolate cakes for the gluten-free attendees, which turned out pretty great (if you ask me). 🙂
Overall, it was pretty great. Beautiful wedding, beautiful bride, wonderful company, delicious food, scrumptious desserts, and a contra-dance to end it off! A really super, wonderful night.
Shared on What’s Cooking Wednesday on Buns in My Oven