Last week I have been working on a wedding cake for a colleague of Adriaan and his fiancÃ©e. When I heared they were getting married I volunteered to make one if they liked…and they did! I was happy they did because I would have the opportunity to experiment with a wedding cake (something you wouldnâ€™t make out of the blue usually).
It was a very small ceremony so there was no need for a big cake. I made a 2-tier cake anyway because I think a wedding cake should have at least 2 tiers. The bride Neguin asked for a white wedding cake….my ideas of making a white chocolate cake couldnâ€™t come through….white chocolate white obviously isnâ€™t white enough.
It meant I had to work with rolled fondant (sugar paste) for the first time. Not that I was having nightmares… but I must say that last week, every time I woke up – or to be more precise: Rein woke me up – one of the first things that would enter my mind was covering a cake with rolled fondant and my heart rate would go up somewhat 😉
I read a lot about working with rolled fondant and it sounded sort of easy. I was sure that once I would be covering the actual cake it would go horribly wrong….that all kind of creases would appear…the fondant would tear while transferring it to the cake…that I wouldnâ€™t have time to redo the cake and that the couple would have a ugly cake. It made me kind of dread to start rolling the fondant.
Playing on safe I bought ready-to-roll fondant (both for making sure it had the right consistency and that it didnâ€™t contain raw egg). Turned out that itâ€™s actually quite easy to work with! Just follow the â€˜rulesâ€™ and it just works! The covering went well but the cutting away of the excess fondant on cake number one didnâ€™t go completely ok but looked good enough. The second cake was ok though.
As a base I used Madeira cake that I flavoured with orange rind. Instead of using butter cream I made white chocolate ganache to fill and cover the cakes.
To decorate the cake I made pink marzipan roses, not difficult to make but was a lot of work…I needed 15.
I must say that I was happy with the appearance. The taste was ok but you couldnâ€™t really taste the chocolate in the chocolate ganache because the fondant is really sweet and heavy to eat and therefore quite taste-overpowering. I think Iâ€™ll try to use marzipan next time…heavy as well but with a lot more taste that would probably complement other tastes instead of overpowering them… Hopefully marzipan will be easy to work with as well. The roses looked nice but next time I would like to try to make roses from different materials. Like Hilly van West of Ha… Gebak! does….she is a great inspiration….however Iâ€™ll have to practice a lot before Iâ€™ll come even close to what she can make!
I wonâ€™t bore you with all the recipes but if you want to know more about the process or the recipes let me know.