my chef from school had given me her recipe for the italian butter cream icing she uses for wedding cakes and i was set. i tried out the recipe a few weeks before so that i could let kirsty taste it to make sure we had the right flavor they wanted-orange butter cream! she loved it, and it was a go!
but because the butter cream can crack if left in the fridge too long, so i couldnt make the cake too early in advance. so i had to bake the cakes on sunday (after our last soccer game) icing the middles of the layers and let that sit over night. the wedding was on monday at 3:30 in the afternoon so i had to finish the rest of the cake the morning of. it actually went a lot smoother than i thought, and i was dont with it earlier than planned....which was fine by me! kirsty is scottish and had wanted to work her tartan ribbon into the cake so i was able to use that around the layers and it worked out great. i have to say i think it turned out really pretty, and if i am ever going to do another one i will need new cake pans because the edges didnt turn out the way i wanted (another reason i was so glad about the ribbon). it was a little never wrecking getting the cake to the ceremony and i didnt feel settled until they brought the cake out for the reception and i knew that it was still good.
the wedding was beautiful! it was down past waikiki right on the beach and before sunset, so the scenery couldnt have been any more amazing. but add a scottish and canadian family (all super nice!) some bagpipes, and a very much in love bride and groom and the night was amazing.
congrats to kristy and rolf on their wedding and thank you for letting me share in that special day!!
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