Oh Hector - you make me blush.

Julie - I would have liked a bit more space and time at the reception hall, but what can you do?  Anyway, I planned a few things in advance to help make my set-up go a little smoother.  I pre-colored enough yellow buttercream to do all the piping, I packed a good emergency kit, and I stacked the bottom 2 tiers, and top 3 tiers at my house, so I really only had to put the two together and pipe on site.  My wonderful husband was a huge help - he did all the heavy lifting and drove while I sat in the back of the mini-van so I could keep an eye on the cakes.  He gathered all the flower heads for me.  And He also acted as my “turntable” during set-up - I’d pipe a little and nod my head, then he’s turn the cake a bit, I’d nod, he’d turn, nod, turn - he’s such a good sport and wonderful helper!  Without his help it probably would have taken me at least another 30 minutes.  He had free reign of the scraps and leftover bc when we got home - he was very happy!

The Golden Genoise is a MUST!!!

You could also try making Silk Meringue Buttercream and use as filling instead of Mousseline.

I also like to make a huge batch of Creme Anglaise, freeze, and use it to quickly turn a Mousseline into Silk Meringue, or also for ice cream.

Thanks for the suggestions everyone.  I already have a large batch of lemon curd in the fridge, and I will use some of the egg yolks for orange curd.  I must try the Golden Genoise and Silk Meringue BC.

Hi Patrincia, I think you may be curious seeing these ‘commercial’ cakes I had to do at my internship, most in less than 30 minutes decorating.  I consider them all very extra-ordinary!!!

http://www.hectorwong.com/roselevy/commercial_cakes/Commercial-1.html

gorgeous gorgeous gorgeous.  I just love it!

hectorwong - 12 August 2008 07:26 PM

Hi Patrincia, I think you may be curious seeing these ‘commercial’ cakes I had to do at my internship, most in less than 30 minutes decorating.  I consider them all very extra-ordinary!!!

http://www.hectorwong.com/roselevy/commercial_cakes/Commercial-1.html

Wow - I don’t know how you did all those in under 30 minutes…. amazing!  I noticed there are a lot of doggie cakes - were they for the owners, or the dogs?

You are my hero!  I did this one last weekend…  And, while the picture looked okay (b/c that’s what it looked like when I first set it up) - it began to lean a few hours later for the wedding.  So, I wanted to know how you did your construction?  Cake boards or separator plates?  I know you built the bottom 2 and then the top 3 but I was just so disappointed when I came back to the wedding and saw my cake leaning.

Also, I want to pick your brain on your buttercream.  You have such clean lines on the top and it’s impeccably smooth all over.  How do you do it?

Krista - 09 October 2008 11:07 AM

You are my hero!  I did this one last weekend…  And, while the picture looked okay (b/c that’s what it looked like when I first set it up) - it began to lean a few hours later for the wedding.  So, I wanted to know how you did your construction?  Cake boards or separator plates?  I know you built the bottom 2 and then the top 3 but I was just so disappointed when I came back to the wedding and saw my cake leaning.

Also, I want to pick your brain on your buttercream.  You have such clean lines on the top and it’s impeccably smooth all over.  How do you do it?

Wow… aren’t you the sweetest thing - you really made my day .  I Love Love Love your cake… it’s decorated so beautifully, and I really like the fall colors - so appropriately this time of year!

I’ve used just plain old dowels and straws in combination with cardboard rounds for my 3-tiered cakes, but the 5-tiered sunflower cake I actually purchased a system called Stress Free Supports and used it in combination with regular cardboard rounds (http://www.weddingcakesupports.com/stress_free_cake_support_system.htm). 

To answer your smoothing question - I’ve posted just about everything I can think of on these threads
http://www.realbakingwithrose.com/2007/03/i_received_this_lovely_not.html#comments
http://www.realbakingwithrose.com/2007/04/mousseline_buttercream_in_a_to.html#comments

The first cake link will show you my first wedding cake that was covered in Rose’s Dark Chocolate Ganache.  The second link is for the first wedding cake I covered with Rose’s Mousseline Buttercream.  You might find the threads helpful… if not, please feel free to ask any questions you like.  Take care! Patricia

Krista, welcome! Your cake looks awesome and so does the colour combination. Aren’t you glad you were able to take a picture before it started to lean over? I’m sure with more practice and Patricia’s tips and advice you’ll soon be a pro at it.

Krista, I’ll chime in, too- Welcome, and I love your Fall colors cake with the elegant decoration, really lovely!

Love the cake! My daughter saw me looking at your pic and she thought the sunflowers were so pretty!

Patrincia,
Thanks for sharing your cake.  So elegant, beautiful and perfect.  Ever since I borrowed the Cake Bible from the library, I’ve been obsessing about making cakes.  I’ve been up till 2 am the last several days baking and decorating cakes as well (it’s the only time the kids are asleep and I get to focus).  Unfortunately, I’ve been ignoring my hubby.  So today, no cakes.  However, this sunday, I’ll probably make some cupcakes for a luncheon.  I seem to have a tough time getting the timing right on those (always too dry).

That’s a really perfectly executed cake!  Bravo!

bakerinabarn - 11 October 2008 09:52 PM

Love the cake! My daughter saw me looking at your pic and she thought the sunflowers were so pretty!

Haha, that’s funny…. my daughter hates this cake - thinks sunflowers are ugly.  Well, the important thing is the bride wanted sunflowers and she loved the cake .

Thanks for your kind words Barbara!