Post # 1
After talking to numerous bakers in the area and realizing the cost of a wedding cake I decided to make mine myself!
I love baking, do it almost every weekend and have been pretty confident in my abilities, and after my first attempt, I’m feeling pretty good!
This was just a small two-tiered cake to practice, and it was a pistachio poundcake with a white chocolate mouse and covered in marshmallow fondant (which tasted AMAZING!) The roses were marzipan, and I just did a few to practice
I got so many compliments on both the look AND the taste! So thanks Martha for the recipe!
What do you think?!
Post # 3
- Wedding: January 2011 - Vintage Villas
It looks great!!! I’m impressed!
Post # 4
WOW! That looks REALLY professional! I’m super impressed. I’d love to make my own and I’m a good BAKER, I just can’t FROST things to save my life.
Post # 5
Wow, that looks awesome!!
Post # 6
Awesome! Are you sharing the recipe or a tutorial? What did you do to the fondant to get that pink shimmer? Is that fabric ribbon or did you made it put of fondant?
Sorry for all of my questions, I am thinking about DIY my cake also!
Post # 7
Great job. If this was a practice cake, I can only imagine what the real one will look like.
Maybe a little side gig of cake baking in your future?
Post # 9
holy crap! that looks very professional! great job.
Post # 10
the cake itself is from Martha Stewart. It’s listed on her website under pistachio cake recipe. The cake itself is easy to make and it’s a great consistency for a layered cake, although you have to make sure the pistachios are finely cut or they cause problems when you try to cut layers. You have to make sure that the layers are even, or the cake will tilt.
I used a cake layering wire that costs $3.99 at Michael’s and it makes a perfect straight cute everytime with adjustable notches for cake height. It’s also important to do a piping layer of icing around the cake layer before adding your filling so it won’t ooze out and collapse the cake. Before you put fondant on it’s a good idea to ice with buttercream, although I don’t like buttercream so I just used the white chocolate mousse.
The fondant is shiny because it’s marshmallow fondant, and the marshmallows make that sheen, although if you don’t want it just smooth on some confectioner’s sugar. ALSO, make sure you use the confectioner’s sugar liberally while rolling it out, because it gets really sticky and will stick to your table and your pin and tear.
It’s just fabric ribbon, although fondant would be just as easy. I used royal icing to make it stick, and the same with the roses. Just pipe a little wherever you want to stick something, hold it for a sec and voila!
It sounds like a lot of work, but I thought it was really fun, and my fiance helped me, which made it even better!
I would absolutely love to be a cake baker! I’m actually thinking of doing that when we get married and move to Copenhagen since they don’t really have those kind of bakers there, I could be one of the first!
Post # 11
that looks and sounds delicious, great job!!
Post # 12
that looks fantast, and sounds delicious!!! mmmm pistachio pound cake….
Post # 13
How much do you charge? 😀
Post # 15
Hmm.. haven’t thought about that! Knowing how much cake costs, I wouldn’t want to charge anyone too much! Especially since I’m not formally trained! I would probably just go for supplies plus like 10-15 and hour depending on how much work it was.
Post # 16
wow! great job! hope it taste as good as it looks.