This is my first post, so I apologize for showing off before replying to anyone else’s post.
This is the wedding cake I made for my brother’s wedding yesterday (Saturday, May 29). It’s the Grand Marnier Wedding Cake in Heavenly Cakes, filled with the ganache included in that recipe but finished with white chocolate mousseline buttercream because my sister-in-law wanted the white surface. I’ve always loved the Grand Marnier bundt cake and knew immediately that I would make this recipe for the wedding. It’s a wonderful recipe, and the syrup makes it so moist and fresh-tasting.
I decided to do Swiss dots in black, set off by a black ribbon with white dots on it, and then I finished it with gumpaste poppies that I purchased from Etsy (I didn’t have enough free time to make them myself). I must admit that I took the basic design from an image I found while googling, so I can’t take credit for the design, and I’d love to know if any of you are responsible for it, so please tell me so I can give credit where credit’s due.
One of the pictures I’ve included is me using a pattern I made on graph paper so that the Swiss dots would be perfectly aligned. I drew the pattern I wanted on the graph paper, then turned that paper over, placed parchment over it, and stuck a toothpick through both layers. Then, I wrapped the parchment on the cake and stuck the toothpicks through the holes, then used tweezers to place the sugar balls onto the cake.
This is my first wedding cake, so you’ll see many mistakes, but I was happy that it looked like what I had in my head as I planned the cake.
Thanks for looking.