I’m baking the wedding cake for my sister’s wedding in September, in New York. For various logistical reasons, I want to avoid doing a tiered cake, and instead make a double or triple layer half-sheet cake. I plan to decorate it with pastillage and marzipan autumn leaves, grapes, acorns, apples and pears.
I’m worried that a sheet cake screams “cheap supermarket cake.” How can I make the cake look elegant? I am a competent decorator, and I am hoping that my deorating skills will bring it into the realm of the unusual and beautiful. But additional touches would also be a good idea.
I was thinking of building an interesting cake stand for it, to give it some height, or perhaps making some kind of a cake topper, maybe in white chocolate. I was also thinking of cutting off the corners, so that it will be shaped more like an elongated octagon, and not be a sheet cake any longer.
If any of you brilliant cake experts have ideas for me, please share.