Re-inventing a Classic

This past weekend we presented Carol and Raul's wedding cake at the Clinton Town Hall in Clinton, Massachusetts. Our lovely bride Carol is very traditional and wanted to have an old-school wedding cake with separate tiers, and fountains. Sometimes making classic cakes can feel a bit dated but I was up for the challenge. Carol is young and vibrant so I wanted to highlight her youth by adding a modern twist to her vision.

I decided to give it a fresh look by adding ruffles emulating the wedding dress, and gilded decorations. The touch of gold made the cake look regal and timeless. The bride also wanted to highlight her Caribbean roots by having bright flowers. I added white lilies and coral roses with touches of champagne spray roses. To add to the tropical theme, the bride and groom selected for cake flavors Passion Fruit, Morir Soñando (orange cream) and Pina Colada.

Now let's talk about the size of this cake. Holy macaroni! it's huge! Let's go over all it went in to create this cake:

For this 250 servings cake I used 156 eggs, 14 lbs of flour, 18 lbs of butter, 24 lbs of sugar, 15 lbs of fondant and about 10 grams of edible gold dust (believe me, that's a lot of gold). It took 45 hours to complete, 1.5 hours to deliver and 1.5 hours to set up at the venue. 

After all was said and done, I think I accomplished what I set out to do, create a breathtaking, classic, and timeless centerpiece for a delightful couple who celebrated their love in from of all their family and friends, and I couldn't be more proud. Mission Accomplished!