Post # 1
My wedding isn’t till next fall but it’s outside the country and I’m making a quick trip there this October to meet with vendors. I’d love to see pictures of your cakes and know what flavors they were/are so I can have some ideas when I visit bakeries since the cake’s one thing I’ve never thought much about!
Post # 3
- Wedding: March 2012 - Pelican Grand Beach Resort
One layer was coconut cake with coconut cream cheese frosting. The other was keylime with fresh raspberries in white chcolocate buttercream. The entire cake was frosted with rough buttercream. Our cake was delivious and we got lots of compliments.
(Top layer for keeping was coconut.)
Post # 4
Coconut and key lime sound sooo good, and it’s different! I know very little about cakes myself so all this while, I was just thinking red velvet, chocolate, etc…the more common flavors. Thank you!!! And I love your “cake-topper”!!!!
Post # 5
We had red velvet for one layer, chocolate for another layer and vanilla for another layer. The top layer we saved for our anniversary. The leaves were candy and the frosting was basic handwhipped vanilla buttercream underneath of vanilla fondant.
Post # 6
That’s a beautiful cake. I can’t believe those leaves are candy. They look so real!
Post # 8
Not your traditional cake – but it’s exactly what I want!
I may switch up the flavors, but the ones in this picture are (from bottom to top)
Chocolate Malt Cake- malt fudge, malted milk crumbs, charred marshmallow
Dulce de Leche-dulce de leche frosting, milk crumbs
chocolate chip cake – passion fruit curd, chocolate crumbs, coffee buttercream
strawberry-lemon cake – lemon curd, pickled strawberry jam, milk crumbs
Post # 9
This is cheating a little, since it’s not my cake. It’s a cell phone pic of the page in my baker’s portfolio that is serving as our cake inspiration. My fiance actually picked it out. The final product will mimic the flourishes on our invitations and only have 3 tiers.
The middle layer will be red velvet with cream cheese icing filling and the top and bottom layers will be white cake with chocolate ganache filling. Then the whole thing will be frosted with buttercream and covered with fondant. We’re having a completely separate “top” tier of red velvet made, since we don’t want to worry about cutting the top layer off ourselves and risk it being eaten.
Post # 10
We had a banana cake with bavarian cream
Post # 11
Ours was carrotcake, red velvet and champagne.
Post # 12
Here’s ours- buttercream frosting, alternating layers of hazlenut cream and raspberry ganache on vanilla cake. It was REALLY good and fresh! We ate some for breakfast yesterday, lol.
Post # 14
Off topic, but is that Snug Harbor? So pretty!
Post # 15
@kariface – YES, it is! We got married there on Saturday!
Post # 16
We went simple with one layer white, one layer chocolate, all with vanilla buttercream.