I don’t post often, but this group has been invaluable in offering information and advice on my first wedding cake journey. Every time I had a question, all I had to do was search here and find the answer. Thank you!
I thought I’d share the results of our collective efforts. Phew! They survived and looked perfect for the rustic, English country setting in a barn in Dorset.
Main cake was Woody’s luxury lemon layers, with lemon curd, fresh raspberries, and the “golden dream” white chocolate frosting.
“Satellite” cakes were:
- biscuit, soaked with hazelnut syrup, filled with hazelnut chocolate ganache, and frosted with vanilla mousseline
- carrot cake (from RHC)
- hot milk sponge, soaked with peach liquor, filled with a peach preserve puree, and frosted with peach mousseline
My husband and best friend managed the decorating with fresh flowers while I did assembly and repair. Great team work.