Ahhh, the day of reckoning. How I have thought about this ever since it was agreed this was to be the finish for two of the tiers of the wedding cake. I have read about it, watched YouTube tutorials and tested it on cupcakes, but I'm pretty sure nothing prepares you for the real thing!
I started with the smallest 8" top tier (as this one would not need to be dowelled) levelling and filling with vanilla buttercream. I was unsure if I would be able to test the level once the 100's & 1000's were on, so I decided to test right at the start.
I gave the cake a crumb coat, and then a second thicker coat so that the 100's & 1000's had a good layer to adhere to. I poured the decorations into a tray with greaseproof paper, and prayed that it would work!
Unfortunately I didn't have any spare hands to take photos as I went along, however it was as simple as scooping up a handful and pressing them firmly into the buttercream, smoothing as you go. I couldn't believe my eyes and pretty soon the whole cake was covered. The trickiest part was making sure that the edges were covered, but once I ran over the top and sides with my smoother and used a knife to press the 100's & 1000's into the base, it was pretty much complete!
As my card was a little big for the cake I added white sugar paste so it will blend with the tier below and a white ribbon around the base to tie in with the other tiers, and my top tier was finished!
I followed the same principle with the 10" Victoria sponge tier, this time adding a filling of strawberry jam between the layers.
Once I was happy the cake was level...
...I added the crumb coat, dowelled it using seven dowels, added the thicker buttercream top coat...
...pressed on the 100's & 1000's and added the ribbon!
I am absolutely thrilled with the result. It looks so colourful yet clean and modern at the same time, and I can't wait now to get everything stacked up tomorrow to see how it will look.
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