1St (& Only) Wedding Cake

Baking By CTgardener Updated 1 Oct 2015 , 1:24am by Jeff_Arnett

CTgardener Posted 30 Sep 2015 , 5:34pm
post #1 of 8

I would like to thank you all her for all the help I received by lurking on this blog. I am a home baker of mostly cookies and I offered to bake  the cake for my nephew's wedding. All the things I was terrified of did not happen  and the one thing I was confidant about gave me a lot of trouble. I had a lot of trouble with my baking! Something I pride my self on,  sinking cake, crumbly cake, I really had trouble and in the end when I cut the cake it was very crumbly, but there was plenty of cake  and it looked great, I want to thank Cheri Eubank of cheri's sweets for the lovely sugar flowers. Here it is very simple.560c1d1fa2910.jpeg

7 replies
Apti Posted 30 Sep 2015 , 5:37pm
post #2 of 8

Gorgeous presentation!  Well done.

Jeff_Arnett Posted 30 Sep 2015 , 6:00pm
post #3 of 8

Just because it was a simple design means nothing...you executed it beautifully!  Sometimes the simplest of designs are hardest to pull off because any little flaw will be really obvious!  You did an excellent job.....don't let this be your only wedding cake!!!

-K8memphis Posted 30 Sep 2015 , 7:08pm
post #4 of 8

it's beautiful, ctgardener --

seriously doesn't look like your first tier cake -- pretty proportions -- nice tall tiers -- the sweet contrast with the textured ribbon against the smoothy smooth iced cake then the pretty flowers sprinkled around --

great great job! i have one word for you... "more!" :)

CTgardener Posted 30 Sep 2015 , 7:40pm
post #5 of 8

Thank you for you kind comments. I would definitely need better recipes. The bottom was the double chocolate cake from Epicurious and the top two were Vanilla Buttermilk from Sky High triple layer cakes via Smitten Kitchen. The chocolate baked up wonderfully but was a bear to cut. Maybe it was to high? 3 layers about 51/2 with filling. The Vanilla was a pain to bake and cut. I even rebaked dialing back the leavening. but it had a great flavor. 

cakedout Posted 30 Sep 2015 , 8:01pm
post #6 of 8

Absolutely lovely!  Your icing job is so well done!  Love those crisp top edges!  Beautiful proportions too - but if you feel it was too difficult to cut, perhaps next time (!) you could do a double-stacked cake (each 3 or 4") rather than a single, triple-layer cake?  And since your cakes seemed crumbly, perhaps the recipe could be tweeked to add a bit more liquid -like sour cream or buttermilk...

At any rate- it was absolutely lovely! 

CTgardener Posted 30 Sep 2015 , 8:11pm
post #7 of 8

Cakedout, do you mean with a cake board that is in the middle of the tier? Those recipes  both had about 1/2 cup of butter milk per cup of flour, and a lot of leavening. I used bob's red mill cake flour. I think I need to find different  recipes. 

Jeff_Arnett Posted 1 Oct 2015 , 1:24am
post #8 of 8

One thing I noticed about the recipes in the Sky High book is that the recipes with buttermilk only use baking powder…and a lot….as leavening.  Traditionally, cakes with buttermilk usually use baking soda or both baking soda and baking powder.


My vanilla cake recipe uses buttermilk and both baking powder/soda and it bakes and handles great.  Send me an email at jsarnett@foothills.net and I’ll send you my recipe to try.

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