We arrived from our long weekend in Wapakoneta for Eric and Crystal’s wedding and were all pretty much wiped out. Madeline, Nicole and I slept in late on Monday after all having a lot of fun this weekend. Madeline stayed the night with Grandma Chris and Grandpa Doug for the first time after the wedding so it was an exciting time for her too.
The wedding cake really turned out pretty good for a couple of non pastry chefs. We made 4 three tier sheet cakes to serve to all the guests as well as a three tier fondant covered cake for the bride and groom. We learned from this experience as neither of us had ever done anything like this before. The sheet cakes were a basic white box mix I picked up and baked at work for ease and convenience and they had a really nice flavor. For the wedding cake Nicole made a lemon pound cake that was very good which she baked here all while watching Madeline and making raspberry puree while I was at work, she did an amazing job on them. We brushed all the layers with a raspberry simple syrup and filled them with a layer of raspberry preserves and a raspberry mousse from the previously mentioned puree. Next we cover all cakes with buttercream icing and put the sheet cakes away in the cooler for the wedding, a.k.a. the kitchen cakes. The wedding cake was covered with white rolled fondant, dusted with silver dust and covered with sugar pearls in an evenly spaced pattern around the cake. Overall we were really happy with the cake and came out of the situation with a lot of knowledge for the next time we tackle a project like this.
Eric and Crystal's Wedding Cake by Josh House and Nicole Walker
