by Laura Leydig Maxey
I have always been fascinated with cake decorating. There are so many endless possibilities. Just thinking of all of the flavors of cake and icing combinations sends my mind into dream land. As a child, whenever I looked at a well decorated cake, I wondered how did they do that. I started cake decorating as a child and it grew into a passion that I enjoy on a daily basis.
As I stated above, there are so many endless possibilities. I like trying the different flavor combinations. I am inspired by just looking at other cakes. When it was my children’s turn to get married, I wanted to make their cakes.
Some of the girls gave me complete freedom when I made their wedding cakes. Oh how I do like having complete freedom when making a tiered wedding cake design. I have been baking and decorating for just about 40 years. I feel like a child in a toy store every time someone ask me to make their cake.
Cake Flavor Decisions
For this cake, my daughter let me decide on the design. I decided to make this one in three different flavors; the largest cakes were white cake with vanilla butter cream in the center. The middle tiers were chocolate with chocolate butter cream in the center. The top tiers were red velvet with cream cheese butter cream. When the cake was ready for the decorating, I made blue buttercream roses.
Assembling The Wedding Cake
I have many varieties of cake separators. The one I felt that belonged to this set up was the angle pillars from Wilton. They hang off the edge of the cake in such a graceful way that adds a
special effect to the garden of blue roses placed on the cake. They were the only choice for this cake. To assemble the tiers, I used to use the wooden dowels. Now that I have discovered the jumbo plastic straws, that is all I use. They are easy to measure and cut. Just a pair of scissors is all that is needed. The straws hold up much better than I expected. I get them from eBay.
Planning is very important if you are going to bake and decorate for others. I always make sure to have extra supplies on hand. One never knows when something unexpected could happen. I always try to have more than enough support.
I found out too late about the importance of planning ahead. I was making a cake with store boxed cake mixes. It was late at night. I left one in the oven too long. I could not use it. It was too late to go to the store and get more.
I had to get everything else done and wait until the next morning for the store to open so that I could buy more cake mix. I got that cake done just in time to deliver. I do not like to rush at the last minute. So, lesson learned. Make sure you have more than enough supplies on hand. Another big tip for everyone that has decorated, and everyone that wants to learn to decorate is to get yourself one of those wrist supports and use it when piping. Trust me, they make a big difference when you have a large cake to decorate.
Thank you for taking the time to read about my cake entry.
Laura Leydig Maxey