I’d like to share a few photos of my little brother’s wedding cake from yesterday. This was a small wedding and the 6-8-10 cake only served 64 big Italian family servings (not including the top tier).
My new sister in law requested a red velvet cake. Lori V was kind enough to share her red velvet recipe with me (thanks again Lori), which was moist and tender, yet firm and sturdy (does that make sense?). Oh, I can’t fail to mention that the cake was absolutely delicious. I only managed to get one photo of the cake’s interior - it’s not the best photo, but you can see how pretty the slices were.
I filled and frosted the cake with Rose’s Mousseline buttercream (vanilla - I added 1 1/2 tsp vanilla extract and omitted the alcohol from the recipe). The cake traveled stacked, for 3 hours by car with the ac as cold as we could stand it because the sun was shining in the back window for almost the entire drive, but the mousseline held up extremely well. I used the following internal supports (http://www.earlenescakes.com/newringsupportset.htm) and also placed 2 long sharpened dowels (placed about an inch apart) down the center of the cake (the tiers weren’t chilled enough to ensure that they wouldn’t spin or slide during the long car ride). The roses were added at the reception and the cake sat on display for several hours before being served.
Thanks for looking!