"Tiers" of Joy

Since it looks like I may not be able to make my own wedding cake... (I haven't quite given up entirely!!) I decided it was time to speak to my wedding planner about my options. When I spoke to her a few weeks ago and she mentioned that I may not be able to have a three tier cake! Since I will be getting married on the coast it would be more difficult to transport a larger cake. The other option would be to fly someone out to the wedding location to assemble the cake on site.

I know... devastating!

First of all, I have had dreams of a three-tiered wedding cake for as long as I can remember. Second of all, I love the number 3. I think that the best things in life come in threes. (For instance, I have two sisters, I live in apartment number 3 and I was born on the 3rd!).

One of the things that I am really loving right now is uneven tiers, which is why I really want more than two tiers. I love the look of a slightly narrower cake with tiers in three different heights. I love this green and pink 5-tiered cake.

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The uneven look also looks great with three tiers. I also can't help but wonder if the wider/shorter tiers would actually make the cake more stable?

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How adorable are these cakes? It also seems like they would be pretty stable, right?? I actually don't know anything about what makes a cake sturdier or easier to transport.

That being said, I thought I should at least investigate this two tiered cake situation. I found a few adorable 2-tiered cakes that I think might look great with uneven tiers (and the right cake stand, of course!).

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I totally love the lace look (obviously). I would love a simple cake that is uber romantic with a vintage feel. I would LOVE if I could make the three tiers work, if not, I think this is not a battle worth fighting.

Does anyone have any great 2-tier wedding cake inspiration? How many tiers did you have on your cake? How do you feel about uneven tiers?

DIY cake Part II: Edible Flowers

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My dream cake looks something like this... I love the lace appliques and the green stripe along the edges. Basically I love this cake because its simple and elegant cake.

On my quest to DIY my wedding cake, I thought that this cake would be pretty simple. (I've obiovusly watched WAAAAY to many wedding cake based reality TV shows.) I love that these cake uses real flowers but two things that you have to consider when using real flowers is (1) flowers are grown with pesticides which can be dangerous so you have to make sure the flowers are grown organically. I have no idea if that's even possible in Costa Rica, and (2) flowers don't hold up that well in the heat. These two facts got me thinking about fake flowers.

Then, I found these great etsy stores that makefloral accessories for an affordable price. According to these lovely ladies, these flowers can be stored in a air tight container for up to a year. Not poisonous? Check. Won't wilt? Check!

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The problem with this discover is that, now I am pretty sure that I could make these... hehehe. I am so excited for a spring filled with fondant, and gum paste!

Does anyone else find that etsy feeds their delusions of grandeur? Has anyone ever worked with fondant and gum paste? Please tell me if I'm being totally ridiculous? How much money would I have to spend on fondant and gum paste before I got the hang of it?

A Stand Worth Taking?

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I was talking to Mr. Pancakes about cakes the other day and trying to drag an opinion out of him. I usually I had about 15 tabs open on my browser and I asked him to come take a look. This is the cake I showed him (which I happen to love).

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To my surprise (and horror), he said he hated cake stands. Well, his exact words were "That cake is fine, but I don't like that thing its on. Would it have to be like that?"

I kind of hate when this happens. I really wasn't trying to trap him, I hadn't even thought about the cake stand. I was really just trying to get his opinion on the cake and the thing is I adore vintage pedestal cake stands. They are so precious and really complete the image of my perfect wedding cake. Am I crazy? Are they weird??

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If I was having a huge 200 person wedding I would not dream of putting that cake on a stand but I'm not. I'm having a small intimate wedding and I think that a smaller cake deserves (needs) to be put on a pedestal so it can get the attention it deserves.

What do you think of vintage cake stands? How much thought have you put into what your cake will sit on?

DIY cake: It CAN be done!

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As I was playing around on the epicurious wedding website I ran across this wonderfully helpful make your own cake guide. I've been toying with the idea of making my own cake for awhile now. I love to back and I find it super relaxing... I know, I know. There are lots of reasons that i shouldn't make my own cake but how fun would it be!?!?

So these are the directions I found... They are super straight forward and make it sound pretty simple.

Directions for a 3-tier Wedding Cake:

1. Setup

2. Measure the tiers for even positioning



3. Mark the tiers for even positioning

4. Insert dowels for support



5. Assemble the tiers

6. Finish the seams

{For complete directions click here and for video instructions click here}

Once you've made the cake here's how you store the cake. The icing that covers your cake determines how it should be stored – in the refrigerator, at cool room temperature, or frozen, if storing for longer than 3 days.

• Basic Frosting - Iced cake can be stored at room temperature for 2-3 days.
• Dairy-based Frosting- If the cake (ie. pudding in between layers) or the frosting has dairy in it you have to refrigerate the cake, but you can still make it a few days in advance.
  
• Fondant - Don't refrigerate! If you freeze or refrigerate fondant it will get shiny spots from condensation.
  

Things to keep in mind:

• Sunlight and florescent lighting – will alter icing colors. Keep your cake stored in a covered box and out of direct sunlight and florescent lighting.

• Humidity – can soften royal icing and gum paste decorations. If you live in a climate with high humidity, prepare your royal icing using only pure cane confectioners' sugar (not beet sugar or dextrose), add less liquid and add 1 more teaspoon Meringue Powder to the recipe.

• Heat – can melt icing and cause decorations to droop. . Protect your cake by placing it in a clean, covered cake box. Avoid using foil or plastic wrap to cover a decorated cake – these materials can stick to icing and crush delicate decorations.

If you are brave enough to give it a try, let me know. I may do a test run this spring and see how it goes. Anyone interested in eating three layers of cake???

What do you think, would you dare DIY your cake?