Cassie's Cakes and Sweets: Rosenberg Wedding Cake

Ivory wedding cake with black scrolls and bead border. Four tiers: 6, 8, 10, 12" and two sheet cakes 11x15". Real red roses on top. Vanilla white cake with raspberry filling and vanilla buttercream. Since I used fresh flowers on this cake, I first set down 6" doilies, and piped a mound of buttercream. I placed the cut flowers into the mound and the vertical flowers I used flower spikes to insert them into the cake.

I baked the cakes on Thursday. There were a total of 10 cakes since each tier on the large cake had two 2" cakes to make them an exact 4 inches in height once stacked. That was a total of 7.5 hours bake time. I leveled and filled them on Friday. Made buttercream Friday and frosted and piped the scrolls and borders on that day. Nine and a half hours for the work on Friday. I trimmed and placed the flowers Saturday morning at the reception site. I assembled the tiered cake completely at home and delivered it that way. Very nerve-wrecking! But I was confident since I used my cut pillars for support that the cake was level and I inserted a total of 4 skewers, sharpened to pierce through the layers of cake boards, that I wouldn't come apart. It was extremely heavy, probably close to 50 pounds of cake on my lap! I got to use my new silver hammered cake stand also.

The cake tasted great too (as I was a guest to the wedding, I actually got to have a slice, which is rare). The best part of the day was hearing the bride, Angela across the room "Oh my gosh, I LOVE the cake!" I didn't send her any pictures of the cake before the wedding, her reaction was priceless and made me tear up!

Final set up. The globs of buttercream and doilies on the cake aren't the most attractive but I didn't want to stick potentially pesticide ridden flowers directly onto the frosting.

My final cake sketch.

The florist told me to put the roses in hot water overnight to get the blooms to open. I didn't mind having flowers in vases to wake up to the next morning either ;)