Sunday, 23 October 2011
60th Diamond Wedding Anniversary Cake
They wanted the cake in a diamond shape, with a pretty cake topper and to feature carnations. I'd seen some nice cake toppers online but they're so expensive! So I had the great idea that I could always try to make one..these people do so why couldn't I? I googled for a while to find a good tutorial and I found one telling me how to make spiral wire toppers, perfect.
My hands were sore for the next day or two as you need to apply some serious pressure on the pliers when you make them, but it looked just like the photo so it was worth it and much better than buying a generic one online. You can also make pretty wire hearts and stars for the toppers so I think I will practice them next. I was going to make diamond sweets...but the liquid sugar melted and pretty disformed my moulds! So I quickly gave up on that idea and dedicated more time to the flowers.
The rest of the cake was easy in comparison. I can be a bit of an angry baker! But I was fairly calm throughout! I made two large rectangle cakes, sandwiched them jam and a huge helping of buttercream and freehand cut the diamond shape. It was going to be portrait but the writing on top was too large. I covered the cake in ivory fondant and did another diamond in white for contrast. I used another gadget here too. To do the writing I used my Make Any Message Wilton set. You choose you're message, slide the letters into the holder and gently press down onto the fondant, you can then pipe the writing on nicely and not worry about it coming out in a straight line or not looking uniformed. This is great for me as my handwriting isn't always the best, especially when there's pressure to get it perfect! I did the writing with royal icing. I've never made my own writing icing as I always thought you needed meringue powder. But I just mixed the royal icing sugar with water, very little, to the point it's so thick it wouldn't run anywhere. I coloured it with Christmas Red and piped it on. I can't actually believe how good it looks, because if you make a mistake with red on white there is no going back! I used my Tala Squeezey decorating bottles again and changed the nozzles for a tiny writing one. I also used these for the plain royal icing around the base of the cake and the diamond shape.
Sorry about the essay! There was a lot of prep that went into this cake so a lot to talk about! Hope I haven't bored your to death with my technical jabber. As a friend told me it's nice to have a traditional cake on your portfolio, so there you go, it's not just giant cupcakes and pink buttercream...though I do have one to do tomorrow! :)
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