Of course, this is not my first tiered cake - nor my first time making these candied orange roses. Yet, this is the first cake for a wedding…as others have stated it is adding the word wedding as opposed to celebration or birthday. I actually added a rose to the front but did not capture that in the photo….(last minute decision). I tired or trying to smooth the sides even with chilling and having fresh buttercream…... so I didn’t on the bottom tier. (hope the Bride likes it).
I was all prepped to do a bottom white tier (including torting) but last minute change to Sweet Potato came in. I toyed (mental gymnastics as one poster has said) with torting the sweet potato and dismissed that. I ended up making a third layer (without making it thinner)....not sure of reason why ...but I decided to use it.
So, the bottom tier is 3 layers 10” sweet potato without coconut or walnuts and vanilla buttercream filling. The 6” tier is two layers sweet potato coconut/walnuts with orange buttercream filling. All outside is vanilla buttercream filling.
My piping is still not the neatest ...I do have to work on that. Meanwhile, I could not help but laugh. Before I found this forum, I had made the Mouselline Buttercream and often had hard sugar in it. I still preferred it because it tasted better. On finding this forum, I learned my mistakes and learned tips such as having thermometer and measuring well. Now, I freely allow extra (sometimes intentionally) egg whites. For this batch, I made extra sugar syrup to ensure I was not short. I just love the results and the texture!!
I had the cake in and out of fridge (to chill buttercream). I took it out at 6:30 am, the ceremony is at 11:00. So I guess it will be proper temp by the time it is cut.