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My brother’s wedding - Red Velvet Cake
Posted: 24 August 2008 04:13 PM   [ Ignore ]
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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 wink (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!
Patricia

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Posted: 24 August 2008 09:41 PM   [ Ignore ]   [ # 1 ]
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Beautiful Patrincia!  Your cakes are always so gorgeous.

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Posted: 25 August 2008 05:31 AM   [ Ignore ]   [ # 2 ]
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A beautiful cake and a beautiful bride and groom!  Do good looks run in the family?  You must be so proud to make such a lovely wedding cake for your brother!

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Posted: 25 August 2008 10:10 AM   [ Ignore ]   [ # 3 ]
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Gorgeous cake (as always) Patricia!

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Posted: 25 August 2008 11:07 AM   [ Ignore ]   [ # 4 ]
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Thanks guys - I was so happy to make this cake for my brother.  I would have liked the tiers to be more graduated in size, but it was a small gathering and I didn’t want tons of leftover cake… next time I make a small wedding cake, I’ll consider incorporating fake tiers.

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Posted: 25 August 2008 11:08 AM   [ Ignore ]   [ # 5 ]
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Jeannette - my brother got all the Italian genes and I got all the Irish ones smile.

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Posted: 25 August 2008 01:31 PM   [ Ignore ]   [ # 6 ]
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what a great mix- Irish and Italian, I bet you have some good knees -up when you all get together! LOL

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Posted: 25 August 2008 05:08 PM   [ Ignore ]   [ # 7 ]
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Patrincia, that is a lovely cake. I hope you take a lot of pride in being able to craft something so beautiful and so delicious.

I have two questions for you. First, why didn’t you use drinking straws as internal supports? Second, to keep the flowers fresh, did you use those little plastic tubes with the rubber stopper that florists use? I am going to use fresh flowers on my sister’s cake in a few weeks, and I am thinking about using those tubes to keep the flowers from wilting.

Please tell the bride her dress is gorgeous.

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Posted: 25 August 2008 05:17 PM   [ Ignore ]   [ # 8 ]
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jeannette - 25 August 2008 04:31 PM

what a great mix- Irish and Italian, I bet you have some good knees -up when you all get together! LOL

We’re a pretty loud and fun bunch!

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Posted: 25 August 2008 05:24 PM   [ Ignore ]   [ # 9 ]
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Christine S. - 25 August 2008 08:08 PM

Patrincia, that is a lovely cake. I hope you take a lot of pride in being able to craft something so beautiful and so delicious.

I have two questions for you. First, why didn’t you use drinking straws as internal supports? Second, to keep the flowers fresh, did you use those little plastic tubes with the rubber stopper that florists use? I am going to use fresh flowers on my sister’s cake in a few weeks, and I am thinking about using those tubes to keep the flowers from wilting.

Please tell the bride her dress is gorgeous.

Hi Christine - I didn’t use straws for because I knew I’d be traveling a long distance with this cake.  I have used straws or dowels many times for local cakes.  No, I didn’t use any kind of plastic tube or watering device for the flowers - we kept the flowers chilled until just before the guests arrived - I simply cut the blooms off the stems and placed them on the cake.  The wedding reception started at 6pm so it wasn’t too hot or sunny outside.  The flowers never wilted and the cake held up beautifully even though the weather was a bit warm and humid.  The flowers were sweetheart roses.

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Posted: 25 August 2008 06:57 PM   [ Ignore ]   [ # 10 ]
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Very beautiful Patrincia!  Your cakes are always so elegant.

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Posted: 25 August 2008 08:59 PM   [ Ignore ]   [ # 11 ]
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CONGRATULATIONS pal!!!!!!!!!!!!  beautiful, elegant, and I think the graduated tiers are just fine as you have it.  Thanks for sharing.

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Posted: 25 August 2008 09:11 PM   [ Ignore ]   [ # 12 ]
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Very pretty and delicate…and the sweetest possible gift smile
I bet it was as delicious as it was gorgeous.
Congratulations!

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Posted: 25 August 2008 10:35 PM   [ Ignore ]   [ # 13 ]
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Patrincia, 

Once again, you’ve made an elegant, perfect cake!  And I bet it was delicious.  The lovely couple must have been thrilled.  How long does it take to make a cake like that?

Thanks for sharing, you’re inspiring me to pick up a bench scraper (and then practice…). 

Best,
Julie

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Posted: 26 August 2008 09:50 AM   [ Ignore ]   [ # 14 ]
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Thanks everyone!!!

By all means Julie - get yourself a bench scraper right away!  This cake took me about 12 hours from start to finish - I baked all the layers first, then made the buttercream, then filled and frosted, etc… there was a lot of down time during that 12 hour period, so it’s not like 12 straight hours.  I have to take a cue from Hector and one of these days have all my components vacuum sealed and waiting in the freezer… that should help reduce the mountain of dirty dishes such a project generates, as well as reduce the duration of consecutive hours spent standing on my hard, ceramic tile floor.

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Posted: 27 August 2008 04:34 AM   [ Ignore ]   [ # 15 ]
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My sister in law’s wedding is coming up this Saturday and I am making the cake, my first wedding cake.  I did make one for class while I was in cooking school, but that was years ago and I had help standing by.  I have to admit I’m all nerves about doing this.
I’ve been looking at the pics of the cakes you’ve made recently and they’ve all turned out so beautiful.  Any suggestions you feel might be helpfull? 
Thanks,
Jodi

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