Black And White Wedding Cake

by Flora Santiago
(Studio CIty)

Black and White Wedding Cake

A three tiered red velvet cake with cream cheese frosting. Fondant is a MMF...clean simple elegant design. Topped with fresh red roses...

Here Is How I Made My Black And White Wedding Cake

First you can use your own cake recipe or box cake mix if you prefer.

Next bake the cakes in 6", 8" and a 10" cake pans. You may want to double up the cakes depending on how many layers you want each tier to be. For this cake, I doubled the baking to feed 45-55 people.

Once the cakes have been cooled, slice each cake into 1/2" layers, you should have 4-5 layers for each tier.

Place cakes on 6", 8", 10" cardboard cake rounds (you should have two of each size round). Frost the cardboard cake round so the bottom layer won't slide or shift as you pile them up, then continue to frost each layer for every tier.

Tip For A Moist Cake

For a moist delicious cake, make a mixture of 2 cups water and two cups sugar with a teaspoon of vanilla, brush each layer with the sugar water mixture and crumb coat. After crumb coating all the tiers, put in the freezer for about 30 minutes to an hour, while in the freezer...work on the fondant.
I make my own fondant...I used MMF similar to the recipe on this site for Marshmallow Fondant

Covering The Cakes With Fondant My Way

Roll out fondant to 1/7"-1/8" thick to cover each tier. Leave a 1/2 "hem" so that you can fold the hem under the cake board.

Using a piece of large cardboard flip the tier upside down, working quickly, wet the hem and fold the hem over and stick the fondant to the cardboard, then wet the hem again on the outside and adhere the second cardboard cake round to the sticky hem, then flip the tier over. Do the same for the other two tiers.
To see more of my unique wedding cakes, please visit
sweetavenuela.com

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