Archive for grooms cake

• A TOWER OF GOODIES…

Posted in Cakes with tags , , , , , , , , , , , , on May 31, 2009 by beverlydill

Cake – 05.30.09

Beth contacted me quite awhile back about doing her wedding and grooms cake. She had picked out a cupcake wedding  and a sculpted trooper’s hat and badge for the groom. Her main color was green with white, pastel pink yellow, and orange flowers. The 75 cupcakes were to be  in vanilla with green buttercream and a fondant 6″ topper to match for the bride and groom to keep.  The groom’s cake was chocolate with buttercream and fondant. So with all the details in hand, off I went.

Cake #1 – Groom’s Cake

I baked an 11 x 15″ chocolate cake and sculped around the edges to form an oval badge. I covered it with buttercram followed by tan colored fondant and free-handed the golden and red details on top to make the state trooper patch. Next I baked a 6″ round cake and a ball shaped cake and stacked them together. I placed them on top of a 12″  cardboard circle to act as the brim of the hat. I scuplted the dips in the top of the hat and then covered with buttercream followed by green fondant that draped over the cakes and the 12″ board. I made up black fondant and wrapped around the hat as well as gold luster dust painted fondant as the cords. I placed on the final black and gold embellishments and it was complete. I leaned the hat upon the badge as soon as we got to the reception to keep from damaging during transport.

 

Cake #2 – Cupcakes!

My wonderful Aunt, whom I might add taught me all I know, decided to surprise me and bake all 75+ cupcakes while I was at work. This turned out to be such a blessing because they tunred out gorgeous and such a time-saver. I started with the 6″ topper cake by covering in buttercream, then green fondant. I came back with green buttercream and created leaves and vines. My mother and I rolled out white, pink, yellow and orange fondant and cut out flowers for each cupcake and the topper. After placing the flowers on the topper we rolled up little white balls and places them in the center of each flower.

Then, it was time for the cupcakes. I made up a huge batch of green buttercream and piped a large beehive-like swirl design on top of each cupake. I then came back and piped the leaves to match their topper. We then placed a flower on each cupcake, and they were  finished. After 9 Hours/Baking/Decorating I was complete at 1 AM Saturday morning. Ben and I delivered the cakes to the beautifully decorated recpetion hall and left the tower of goodies for the happy couple.

 

Congrats to you both! May God Bless you in the many years to come.

 

Specials thanks, again, to my wonderful Aunt, Parents and Ben for all their hard work and helpful hands. You’re all such troopers!

• WEEKEND FULL OF WEDDINGS…

Posted in Cakes with tags , , , , , , , , , on May 17, 2009 by beverlydill

This same time last year I booked two wedding cakes and a grooms cake and swore I would never do it again, due to the strenuous work and deadline of the weddings.  But I did it again with two wedding cakes and a grooms cake that all fed the same amount as last year. I guess I felt like I was up for the challenge and I went to school with the ones getting married, so I was a bit excited to play a part. With the help of my wonderful parents helping me bake and my lovely Ben’s artistic eye for weenie dog cakes, the cakes were much easier to complete. So it all began…

Cake #1 – 05.16.09

Amanda booked her wedding cake with me awhile back. She had the cake picked out that she liked so it went rather smoothly and quickly. She decided on a four tier round cake with alternating yellow and chocolate cake flavors. It  had a wide ribbon with a smaller ribbon around the bottom, second and top tiers and had an elegant monogram design on the third tier. Her colors were light blue and black and the cake was to feed 150. So with all the info, I took off.

We baked 2-14″, 2-12″, 2-9″ &  2-6″ round cakes. The top and second tier were chocolate and the bottom and thir tier were yellow.  After covering the cakes with buttercream, I stacked the first three tiers. Since the cake would be so tall, we left off the top tier and would later take it to the reception hall to place it on top there. I placed a 1.5″ blue satin ribbon around the bottom two tiers and the top followed by a small black satin ribbon. I then placed a blue satin bow in the front of the three tiers. I mixed up some black buttercream and  freehanded the monogram design on the third tier. After piping the shell border, it was finished until we arrived at the reception hall. I placed the top tier on, piped the border and it was complete after 8 hours baking/decorating.

Congrats Mr. and Mrs. Justin Zellers! God Bless you both!

Cake #2 – 05.16.09

Brandy called last year to book her wedding cake and grooms cake. For the wedding cake she decided on a light pink square vanilla cake with darker pink accents to feed 100.

We baked 2-12″, 2-8″, 2-6″ square cakes. I covered the cakes with light pink buttercream and stacked the tiers. I piped the swag design on the bottom tier and the ribbon design on the top tier. For the middle tier I used a stencil and scraped dark pink buttercream over the openings to attach it to the cake. I then peeled off the stencil and was left with the elegant scroll design. I finished it with a dark pink shell border around it tier and moved the cake aside for the good ‘ole grooms cake…

Cake #3 – 05.16.09

Brandy decided on a weenie dog in the shape of a “G” for their last name. I was a little worried about this cake, but knew I was up for the challenge and repeated to myself, “I can do all things through Christ who strengthens me.” So after lots of praying and sketching possibilities, Ben joined me in on the fun. The cake was made from a 14″ round chocolate cake. He carved the general shape of the dog for me and handed over the knife so I could make a complete mess. After cutting here and carving there, we had us a weenie dog in the shape of a “G”. I then mixed up reddish-brown fondant and covered the dog. We shaped it’s ears paws and tail with the same color. We then made it’s nose, eyes and collar out of fondant. For the dog tag, we shaped a heart, painted with luster dust for a silver shine and carved a “G” in the middle. After 12 hours of baking/decorating, both cakes were complete.

Congrats Brandy and thanks so much for bringing on such a fun challenge.

As I’ve always been told, something bad will eventually happen to one of the cakes, and it just so happened that today was the day. After we delivered the pink wedding cake and weenie dog cake to on eof Brandy’s friends, she was to take the cakes to Murfreesboro, which is about 2+ hours from Dover. The cakes were in the back of her SUV. Even after using many dowel rods for support, lining the vehicle with padding and non-slick mats, the sun and heat were not so  easy to work with. The buttercream could not compete. Brandy contacted me after the cake arrived and said that it had shifted and the icing had cracked. Even with so much support, and air-conditioning, the direct sunlight can wreak havok through windows. They decided to serve the cake from the back and use a dummy cake for the wedding. I hate so bad this happened, but at least they still had the cake to serve.  Risks are involved in long distant transports and anything can happen. I just hate this happened to you guys. I hope you had a wonderful day and many more happy years to come. God Bless.

• M-I-CROOKED LETTER CROOKED LETTER I-CING ON THE CAKE

Posted in Cakes with tags , , , , , , , on March 14, 2009 by beverlydill

Cake  – 03.14.09

April contacted me awhile back about doing her wedding cake and grooms cake. She wanted a chocolate Ole Miss football cake to feed 30 for Scott and a wedding cake to feed 175 decorated with hot pink, orange, red, yellow, and white gerber daisies. So off I went.

For the Grooms cake, I began by attaching the Ole Miss logo to the board.  I baked two football cakes and stacked them on top of each other. I covered them with brown tinted buttercream and piped the white on top. I came back with green icing to create grass under the football, and it was complete.

For the wedding cake, I decided on a three tier square cake since she left the design up to me. My lovely mother helped me bake 2-16″ square strawberry cakes, 2-10″ french vanilla cakes, and 2-6″ strawberry cakes.  I iced the cakes with buttercream and placed the dowel rod supports before stacking. After the cake was put together I wrapped a hot pink ribbon around the center of each tier followed by a white ribbon. I placed the colorful gerber daisies on each tier and created a topper bouquet of the same flowers.

After 11 hours, baking/decorating the cake, it was all complete. Congrats Mr. and Mrs. Wallace! I wish you nothing but love throughout the years to come. God bless you both.

• TASTES LIKE TEAM SPIRIT…

Posted in Cakes with tags , , , , , , , on December 21, 2008 by beverlydill

Cake  – 12.20.08

I received a call from Cyndi for her wedding cake. She was marrying the football coach for the Stewart County High  School Rebels and wanted a Black and Gold themed cake based on the school colors and a football cake for the groom’s cake. She went with a vanilla wedding cake with buttercream to feed 150. For the groom’s cake, she went for chocolate with buttercream to feed 30. 
 Cake #1
I began with the groom’s cake. I prepared a gold covered board and baked two football shaped cakes and stacked them together with buttercream in between the layers. I then covered the entire cake with brown tinted buttercream. After smoothing the icing, I piped the white on top of the football followed by the green grass around the bottom. Finally I sat the cake and board on top of a stand covered with black material to match the wedding cake.

 

Cake #2
Next came the wedding cake. She went with a designer’s choice cake and let me run with any ideas I had that went along with the Black and Gold. I went with a 16″ – 12″ – 8″ tiered cake – bottom two tiers stacked with a 4″ tall separator decor followed by the 8″ top cake and black and gold rose topper.

I began by placing black satin material over the base followed by the clear cake plate. I placed the 16″ on bottom and iced the cake with buttercream. I repeated the steps on the next two tier and kept them all separate in the beginning stages. After all the cakes were covered with buttercream, I created a border stencil that would have 1.5″ from the top edge of all the cakes. Next, I placed the 12″ cake on top of the 16″ and began to pipe the black bead border on the stenciled line followed by black cornelli lace. I placed the separator plates and columns. I draped black satin over the plate to match the base of the cake. Finally, I added the top tier and the rose topper. I came back with gold ribbon and wrapped around the base of each tier and then added a see-through black ribbon and placed in the middle of the gold. Lastly, I added the black buttercream bead border and it was complete.

After 12 hours baking/decorating, the two cakes were finished. Saturday afternoon came and I attended the wedding and cut and served the cake at the reception. I’ve realized that there’s nothing better than to create one of the most memorable desserts that there will ever be in a couple’s life which makes cutting into it feel absolutely wonderful. Congrats Mr. and Mrs. Holliday. Thank you so much for asking me to play a part in such a beautiful day. I wish you all the best. God Bless.

• A GOLDEN TOWER AND A CHOCOLATE DELIGHT…

Posted in Cakes with tags , , , , , , , , , , , , on November 9, 2008 by beverlydill

Cake  – 11.08.08

I met with a couple earlier in the Spring about a November wedding. She had many ideas for the cake so we sat and went through designs and photos until she came up with the perfect cake. We met one more time to decide on sizes and grooms cake design and finally we were all set. Since her wedding colors are red, gold & ivory, she went for an ivory four tier wedding cake with roses between each tier and gold detailing. The grooms cake was to be a Chocolate lovers dream, two tiers of chocolate cake with chocolate ganache poured over top dripping down the sides with a monogram design on the top that was used in their invitations. Both cakes were to feed 296 People.

Cake #1
I began with the Grooms cake. Because the top monogram design was to be made of royal icing, I made it up a couple nights in advance. I piped the design with icing and let it sit 24 hours to harden. I then covered it with gold luster dust and it was complete.

The Grooms Cake was to feed 62 people, being two tiers (8″ & 10″).
8″ – Chocolate Fudge Cake with Hazelnut Filling
10″ – Chocolate Fudge Cake with Hot Fudge Chocolate Buttercream

After frosting both cakes with brown tinted buttercream, I made up the chocolate ganache. I poured the ganache on the 10″ and let it drip down the sides. Next, I placed the dowels in the bottom tier and one long one to go through the middle of both tiers. I lowered the top tier onto the bottom and then poured the remaining ganache on top. As the ganache hardened, I piped a buttercream bead border around the cake. Finally I placed the royal icing monogram design on top and the Grooms Cake as Complete.

 


Cake #2
The wedding cake was to feed 234 people and be 4 tiers, including many different flavors:
10” : Apple Spice Cake with Cream Cheese Filling (saved for anniversary cake)
12” : French Vanilla Cake with Vanilla Buttercream Filling
14” : Yellow Cake with Chocolate Fudge Buttercream Filling
16” : Apple Spice Cake with Cream Cheese Filling

I began by piping a “dam” of icing around the center layers of the the cakes. This was to keep the different fillings from flowing out into the outer icing. After all the filling were included, each cake layer was put together and iced with ivory buttercream. I then placed a different stencil to each tier and piped gold buttercream detailing. After all the accents were finished, I placed quite a few dowels in the bottom three tier cakes for support since they would have 3″  between each tier and so much weight to hold. The separator plates and columns were then added to the top of the bottom three tiers. Finally, I piped a golden border to the base cake. After 16 Hours Baking/Decorating the cake was complete and ready for transport.

We lined the car floor with a non-slip runner and a large foam mat. We placed three wedding cake tiers on the foam and held the grooms cake since it was two tiers and the wedding cake topper. As we arrived in Clarksville at the Riverview Inn, we set up the Grooms Cake on its desired table and began stacking the wedding cake tiers on its own table. After the four tiered cake was put together, I piped the gold border on the top three tiers and began placing the red roses between the tiers on the separator plates as if each tier was floating on a bed of roses. After placing the roses on the top tier it was complete. Special thanks to Tim for helping us with the roses. You’re awesome. Also, major thanks to my mother and father and Ben for helping with the cake, delivering and setting up.

Congrats, Mr. and Mrs. Hopson! It was such a pleasure meeting you and working with you on such a special cake. I pray the Lord Bless you both with an incredible marriage and many happy years to come.

• WEDDINGS & TIGER LILIES & BARGES, OH MY…

Posted in Cakes with tags , , , , , , on October 5, 2008 by beverlydill

Cake #1 – 10.04.08 (Wedding Cake)

This weekend was the wedding for Carrie and David. She had a wedding cake picked out with a few changes to incorporate her orange and brown theme with tiger lilies. The cake was strawberry with buttercream that fed around 60.

I began a night early by rolling out orange fondant and cutting the shape of the tiger lilies. I placed a cotton ball under each one and curled the ends of the petal so that they could dry overnight and be ready for painting the next day. I then rolled out brown fondant and cut out the shapes of leaves so that they would have a 3D appearance and pop out from the cake. The next day, I painted half of the lilies a vibrant orange using vodka and orange food coloring.

I covered the cake with buttercream and piped the curly pattern around the cake and placed the lilies and leaves. I came back with a deeper green and piped buttercream leaves around the cake. I then placed 3 spaghetti noodles in the center of each lily as the stem and piped a brown dot on the end as the stamen. I came back with brown food coloring and painted dots inside the petals. Finally, I piped on the orange buttercream as flower buds and white as the little pearls separating the tiers, and it was complete.

 

Cake #2 – 10.04.08 (Grooms Cake)
Carrie also wanted a Grooms Cake for David to feed 25. Since he works for Ingram Barge Co., she wanted a vanilla barge just for him.

I began the grooms cake with a 11×15 sheet cake. I cut the cake in half and used 5.5″x15 as the barge. I cut the other half in 3 pieces to be the three tiers of the boat. I started with the boat and covered the 3 tiers with buttercream. I then piped the red stripes, window/doors, Ingram logo, “M/V Hornet” (boat’s name), and Just Married on the back. After placing the American flag on the top, the boat was complete.

I rounded out the end of the barge where it goes into the water and cut out the four compartments on top. I then covered the barge with a layer of buttercream followed by a long piece of fondant colored as though it were rusted. I crushed up Graham Cracker and placed the “sand” into the compartments. Finally, I added white buttercream to the sides of the boat to act as water splashing from movement and it was finished.

After 13 hours baking/decorating, both cakes were complete. Congrats, David and Carrie! May the Lord bless your future together.