Tag Archives: wedding cake

50th Wedding Anniversary Cake

Special edition!

On the 17th of January, 2016, my husband’s Aunt and Uncle celebrated their 50th wedding anniversary!

They’ve always been  my cake testers, and have specifically asked if I could provide a cake for their anniversary. Aunt Rita said it would be a small gathering, and when I asked her how many people, she said 20! Obviously small means different to different people!

I’ve decided to go all out, with a 2-tier cake. 12″ bottom + 7″ top, vanilla chiffon cake with Tahitian vanilla chantilly cream, of course I went with a gold theme! They requested this vanilla chiffon cake as Aunty absolutely loved her birthday cake that I made for her a few months ago, and wanted one just the same.

They hosted a lunch with their bridesmaids, groomsmen, flower girls and page boy, and of course relatives who managed to fly to Wellington to help celebrate this unique occasion.

This cake was dedicated to Uncle Geoff and Aunty Rita, may you continue to cherish each other, and we are Looking forward to your 60th!

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Filigree and lace pre-wedding cake

So, only 50 days until our wedding day!

I was very excited about this project I had set for myself, as we were planning for a pre-wedding party for our colleagues and friends in Wellington.

The theme was inspired by my gown which I had purchased a while back. I already thought I would wear this for our pre-wedding party, and the more I thought about it, the more I decided I really love the 50’s fashion.

I loved the pretty round skirt, the fedora hat and I am a huge fan of guys in suits in general.

When thinking of 50’s, Marilyn Monroe and Audrey Hepburn come to mind, and my e-invitation ended up looking like this:

 

To go with this shade of pink/purple, I decided on a 2-tier buttercream covered cake, white base and some pretty patterns piped on it in the same colour.

It took me a good few days just to decide what flavours to make the cake, as my fiance’s colleagues have had the chocolate brownie way too many times (in my opinion), but it IS a beautiful recipe and I always go back to this when a chocolate cake is called for.

Vanilla was another safe option, but was a bit boring and unoriginal.

Finally I decided the chocolate cake is loved for a reason, so my bottom tier would be an 11″ chocolate cake.

The top was a last-minute decision and I made the vanilla cake but added some coffee powder and Bailey’s and turned it into a 7″ coffee cake.

The filling naturally ended up being coffee buttercream, both between the chocolate cake and the coffee cake.

It took me 3 coatings on the cake and I decided I didn’t like the colour of the coffee as the background of my filigree piping.

So I whipped up another white batch of buttercream and coated the cake with that.

I suppose I should have done a bit more homework on how to make the coat smoother, but I got a bit tired from these 4 coats and decided that my piping will just cover the uneven surface.

I had decided on a pretty lace pattern for the bottom tier, repeated but in different orders for some variety, and the top just covered with filigree patterns.

Here comes the cake!

 

And a few more photos of the cake:

 

 

 

Sorry for my horrid cutting-skill!

 

And just general photos of the food of the evening, which we made ourselves. The service staff at Sprig & Fern said “This was the finest looking buffet we’ve ever seen!

 

 

 

 

 

In the end, when cutting up the cake, most people asked for the chocolate cake anyway!

 


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