When my husband and I married years ago, the trend in tiered wedding cakes was fruit cake with royal icing. I didn?t want that so we ended up with a sheet cake that was delicious but not decorated in any special way. For our recent wedding anniversary, I thought I would try my hand at making a small version of the cake we might have had, while keeping in mind that it was for our anniversary.
The cake is TCB white velvet filled with passion curd and white chocolate mousseline. It?s covered in the same mousseline and homemade marshmallow fondant. I kept the decoration simple as it was my first foray into the world of fondant and flexible so I could hide my fondant-related mistakes . I have an even greater respect and admiration now for people who work with this stuff!!
I also didn?t know anything about Groom?s cakes back then, so I also made my husband the Double-Chocolate Whammy Groom?s cake from RHC and baked it in the Wilton guitar cake pan. Wow, is this cake chocolate-y! Decorating this one was beyond my capabilities so I covered it with a thin coat of the chocolate cream glaze from TCB. These shaped pans are the bane of my existence. The neck of the guitar was over baked by the time the rest of the cake was done?I should have used a flower nail.
Apart from the unevenly baked guitar (ie some pieces dry, some moist and fudgy) both cakes were delicious. The chocoholic was particularly happy about his cake and I had a lot of fun making them.