Chocolate Brown Sugar Rose Topper
Chocolate Brown and White Wedding Cake with Sugar Roses
So, this was not only the first cake from the grand opening special, it was my first wedding cake! I was pretty nervous since I was using 2 techniques that were brand new to me. Not only had I never swirled 2 different fondant colours together before, but I had never placed the fondant on the cake like this. I have to say that everything went off fairly smoothly on the decorating front, however baking was completely different. This cake is a 6. 8 and 10″ round cake that will feed 80 people (or so). The top and the bottom baked beautifully, moist and perfect. However, when I sliced into the middle tier of the cake, it was raw! My regular chocolate cake is pretty tempermental and apparently decided to undercook itself. So, here I am the afternoon before the wedding with 2 tiers ready to be decorated and one that had to be re-baked. I usually use 3″ pans, however I decided that it would be best to purchase a new set of 3-1 inch pans for this task. Not only would it bake in a 1/4 of the time, but I would be assured of an even bake. In the end, the middle tier turned out beautifully (phew!) and I was able to complete the cake with little time to spare. I was so happy that everything turned out so well in the end. The bride and her family were at the hall when I arrived with the cake and were very pleased with the final result. I am super-grateful to them for giving me an opportunity and for having the confidence in a “newbie”!