This last weekend was our son’s wedding. It was a joyous and fun day! Our son and his bride requested a 6” cake to cut. (Family friends provided cupcakes for the guests.) Our son chose the Golden Dream Wedding Cake after tasting several cakes baked from RHC. The cake was brushed with lemon syrup, then frosted with lemon mousseline buttercream. Because we had to travel to the wedding and be there several days ahead, the cake was baked and frosted a week beforehand, then frozen. It was transported in a one-gallon ice cream bucket set in a cooler and covered with dry ice. The day before the wedding, it was unwrapped and put in the refrigerator to thaw. The wedding and reception were outdoors, so the cake was put on display about two hours before serving. The temperature was around 80 degrees and the cake held up beautifully. The only decorations were sheer ribbon around the base and the clay birds on top made by the bride. The ribbon should have been removed before cutting, but the cutting started before I had a chance to say anything. Oh well, our son and his bride were very pleased.
I was worried about how well this cake would transport, so I made two of them. Our family also has a long history of cake disasters. The second cake was eaten the evening following the wedding by the family. Not only did it travel well, but it was delicious, too! This will be a favorite recipe for years to come.
Thank you to everyone here who helped me. You are a wealth of information and share it so freely.
Peggy
The cake looks absolutely perfect, you did a lovely job. And it sounds like it was delicious, too.
