finished product
Jenn and Pierre wanted a chocolate cake with chocolate filling and white icing. I chose a Chocolate Butter Cake with simple ganache filling and a Mascarpone icing. (Mascarpone is a soft icing, which is why I like it; but I was a little worried it wouldn't hold up as a wedding frosting. On the contrary, with enough layers, it was thick and perfect. It smoothes beautifully and quite simply too.)
The part I was most worried about was transporting the cake. I didn't want to risk ruining it, so I brought un-iced layers to the venue the morning of the wedding. I put the cake together in the caterer's kitchen. (I had never done tiers before, even in practice, so this could have all gone very wrong!) The clock was ticking and if I messed up, there was no back-up plan.
Thankfully, my hours of cake research paid off and it all came together without a hitch. The ceremony was amazing and Pierre and Jenn are an incredible couple. I feel invigorated by the process and ready to make more cakes! Now another one of my friends just has to get engaged.
stacked frozen cakes two days before the wedding
evenly sliced layers for tiers
filling the cakes on the morning of the day
on the bride and groom's table (with flowers by Tess)
Beautiful Jenn and I




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