This is what I have been working on these past few weeks - a wedding cake/cupcakes for some very dear friends. Trying things out and getting them ready. I've had lots of cake decorating classes, and over the years have decorated quite a few cakes, but it has been a while, so I spent a lot of the summer brushing up on some things, and now I get to share them with you. This cake has also inspired me to practice more often to keep my skills up and for fun. You are going to get the benefit of some of that practicing as well because I will be sharing it. This week you are going to get the recipes for the ten inch cake, the topper (Yes, they are different.), the three cupcakes, and all the icings including the fondant. Today we are going to focus on the cake and topper and their icings and fondant. The ten inch cake is lemon raspberry and the topper is chocolate, so this is going to be a long post. I will do the cupcakes on three additional days this week - one day for each cupcake.
First, lets talk about the ten inch cake. The cake and the filling are the same recipe as these Lemon Filled Raspberry Cupcakes I shared with you earlier this summer. This time, I did not use the cream cheese icing though. Instead, I used a simple lemon butter cream that works better at room temperature for longer.
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Labels: buttercream, Cake, Chocolate, Fondant, Lemon, Raspberry