|Pink three-tier wedding cake|
- How to make a pink wedding cake
- How to make a pink ombre cake with each layer a different shade of pink
- How to make realistic sugar flowers
- How to decorate a pink cake
- Can you freeze cake
..... all these questions will be answered in this post!
This cake was a real labour of love so I think deserves a big blog post. It isn't actually a wedding cake but I think would work very well as one, perhaps with another one or two layers. I made it for a bake sale at work that was raising money for Breast Cancer - the charity with the pink ribbon campaign, so the theme was pink. The bake sale was meant to be a 'bake off', judged by a senior member of staff with a prize provided by a local business, but for various reasons the competitive element was cancelled. I wish I'd known that in advance as I might not have spent so much time and money on making this cake! Even so I'm very proud of it, it helped raise a good amount of money for charity and it's great to be able to share this cake and how I went about making it with you all.
To begin with I made the sugar flowers; as I was making them from flower paste they were intended to harden and I knew I could make them at the weekend (the bake sale was on Thursday and I knew I wouldn't have time during the week).
I bought various things after watching a sugar flower demonstration at Cake International two years ago that I still hadn't used so it was about time! Here you can see an Iris petal cutter which I used to cut out some large petals from Renshaw's pink flower paste.
Here are stamens and florist tape - the only non-edible part of the flowers.
I also had two smaller Iris petal cutters which I used for the inner petals. Take a few stamen and bind them together with the florist tape then take your first petal and wrap it around the stamens, quite tightly at the bottom but more open at the top. Start with a smaller petal and place a few of these around the stamen, overlapping each one.
Then add a couple of the bigger petals and curve them outwards at the edges. I placed them on this drying rest; they dry hard quite quickly. Keep whatever flower paste you are not using covered up.
I made three of these, but in the end could only fit two on the cake.
I also used this blossom flower cutter to make some smaller flowers to cascade down the side of the cake. I've explained in more detail how to use the cutter and embosser on this post on wedding cupcakes.
I made a whole pile of these and left them to dry.
As for the cake: I wanted to make each layer of cake a different shade of pink so I thought it was important to use a simple sponge recipe. I went for a 6/6/6 cake - that is, 6oz of flour, 6oz caster sugar and 6 oz butter, and 3 eggs. The sponge turned out really well, very light and tasty.
I made several quantities of this cake mixture and used more for the first few layers as I was using a bigger cake tin; so in total I made three batches of this cake mixture but it wasn't evenly used across the three tiers of the cake. I didn't make a note of exactly what quantities I used for each cake unfortunately!
I used Sugarflair pink colourpaste for three of the layers and fuchsia for the fourth. I added a tiny amount of the pink to the cake mixture and spread a very thin layer on the bottom of a greased 10-inch cake tin, and baked that in the oven for about 12-15 minutes.
I then added a little more of the same pink food colouring to the cake mixture left in the bowl and repeated the procedure. I did that one more time with the pink (I think at this point I had to make more cake mixture) and then finally I used fuchsia for the last layer.
You can really see the difference in shades when they came out of the oven! My three-tier cooling rack came in very handy.
As I knew I was going to be too busy in the days leading up to the bake sale, there was only one thing for it: I was going to have to freeze the cake. I looked up how to do this on the internet and discovered that you can't really freeze frosting but the actual sponge cake should be fine. Wrap each layer in clingfilm and carefully place in the freezer.
I would never been able to do this with the freezer in my last house as it was quite small, and had drawers which wouldn't have been wide enough for the biggest layer of cake. But when we bought the new house we treated ourselves to an American-style freezer (partly as my boyfriend wanted the ice dispenser but two months later it still hasn't been connected to the plumbing!). One real advantage is that the shelves are very deep so I had no problem sliding my layers of cake into the freezer. And rest assured the cake tasted absolutely fine when it came out of the freezer!
So the night before the bake sale I assembled the cake. I made a simple buttercream which I coloured pink and spread it very thinly between each layer of the cake.
I had to level off one layer of cake as it wasn't quite flat but otherwise the layers were all relatively uniform, and definitely came out in different shades of pink!
I was limited by having to carry this in my cake carry case to work so I made the bottom tier four layers thick and then covered it in pink fondant from Renshaw.
The next tier was two layers but the layers were thicker. The final cake on top didn't come out of the tin very well and left a chunk of itself behind which is why the top looks quite uneven.
I thought that covering the whole cake in pink was a bit much, plus I had some specific decorations in mind, so I covered the middle layer in white fondant.
I bought these printed sugar paper decorations from Culpitt after seeing their stand at the Cake and Bake Show. They are really easy to use - pre-cut circles you just pop out of the page. They are edible and the circles were a variety of sizes and patterns which I thought would look nice around the side of the cake, on the white layer. I also bought some pink ribbon from the same website to put around the pink layers.
After covering each tier of the cake separately, I placed one on top of the other, securing with some buttercream in between. I wrapped the ribbon around the top and bottom layers and secured with some edible glue, and stuck the sugar paper circles around the white layer, again with edible glue. I placed two of the large sugar flowers on top and secured them with royal icing, and used royal icing to stick on the smaller flowers so they would look like they were cascading down the side of the cake. I was really pleased with the final result!
There aren't many blog challenges this month that I can share this cake with, which is a shame, as it doesn't fit any of the themes. But I can send it to Cook Blog Share, hosted by Lucy at Supergoldenbakes.