I made this cake for my sister's wedding in 2009. When she said she wanted stacked hexagons, I thought, "what's wrong with circles?" But I borrowed some pans, and began baking. The flat sides all around the cake created a challenge to frost smooth but a fun palate to decorate. Each tier was four inches tall, making the cake alone sixteen inches tall, plus the bouquet of tulips on top. The day of the reception was supposed to be hot--and it was--so I froze the tiers of chocolate cake before assembling it, thinking that by the time we served the cake, it would be pleasantly almost-defrosted. Despite the heat, the cake remained frozen, and we had to wield the almighty butcher knife to get it divided and served. Guests went home happy, carrying plastic "take-out" containers of frozen chocolate cake.
I made this cake in 2005 for a cousin's wedding. Making it square presented a fun new challenge. In addition, adding a yellow fondant ribbon around the base of each tier gave the cake a pop of summer color. The bride's sister-in-law arranged the flowers, giving the cake a super sophisticated and fresh look.
I made this cake in the spring of 2005 for my sister's wedding. It was applesauce cake with cream cheese frosting. The simple lattice-style decoration felt at home in the spring garden reception. This cake really came alive when we added the finishing touch--exquisite, fully-bloomed, fresh red roses.
I made this cake for my brother's wedding in 2003. This is the second wedding cake that I ever made. (The first that I photographed.) It tasted delicious...white chocolate cake with raspberry filling, iced smooth with white chocolate frosting, and garnished with white chocolate curls and pink flowers. I lost count of how many bags of Ghirardelli white chocolate chips I used. Amazingly they were on sale for $1.25 a bag at the local grocery store.
I made this cake in 2005 for a cousin's wedding. Making it square presented a fun new challenge. In addition, adding a yellow fondant ribbon around the base of each tier gave the cake a pop of summer color. The bride's sister-in-law arranged the flowers, giving the cake a super sophisticated and fresh look.
I made this cake for my brother's wedding in 2003. This is the second wedding cake that I ever made. (The first that I photographed.) It tasted delicious...white chocolate cake with raspberry filling, iced smooth with white chocolate frosting, and garnished with white chocolate curls and pink flowers. I lost count of how many bags of Ghirardelli white chocolate chips I used. Amazingly they were on sale for $1.25 a bag at the local grocery store.