I'm trying to wrap my head around my daughter's wedding cakes. She's asked for 4 separate cakes as opposed to a tiered cake. She's wanting 4 different cakes, italian creme, red velvet, carrot and a chocolate. The cake part isn't the problem I'm wrestling with, it's the filling and icing part. She's left it pretty much up to me how the exteriors look and I'm trying for a uniform look. Normally, my italian creme is frosted with a mascarpone cheese frosting sometimes with a cannoli filling, red velvet a white chocolate smbc, carrot a whiskey cream cheese frosting and the chocolate a chocolate frosting sometimes filled with a combo of chocolate pastry cream and a fruit jam of some sort with a chocolate frosting.
Would this work? I fill all the cakes with their individual frostings/fillings and then do the exteriors of all the cakes with a neutral smbc (thinking a vanilla)? I'm comfortable working with smbc.
Thanks.
Do you want to set it up like a cake buffet where people serve themselves? Or will they be served?
I ask because sometimes making 4 things that look the same is not as pretty as a buffet type of look. I think wanting them uniform is great. But do you want them the same or just able to coordinate with one another? Also, will one cake be more prominent with a topper? Will one cake be the one they cut for a photo of "cutting the cake"?
the cakes will be different sizes set on stands that are different heights. Guess the term is "cascading"? So they will mimic a tiered effect without being tiered. Decorations on the cakes are going to be the same, chocolate transfer bows with wax flowers and simple piped edges. I thinking of doing something on the sides of each cake, if I do, those will coordinate, but not be the same. decorations will be scaled for each cake.
Keeping this very simple because I'm also sewing the bride's dress and her attendent's dress.
Glad to see my instincts about vanilla smbc are good.
Quote by @%username% on %date%
%body%