This is the most elaborate cake I have ever made. For someone that has no formal cake decorating lessons, I am pretty proud of how it came out. Looks like my years of Food Network tv watching paid off. This cake took about 5 days from start to finish. There is a lot of prep work to be done before the cake can be made. I am glad that I took my time.
All the swirly vines were done with Royal Icing. My right hand aches now from piping, but I really love the affect.The bride had told me that her center piece flower arrangements were Fall colors, yellows, reds and oranges. I added the green and brown leaves. The cake matched perfectly with the 2 huge flower arrangements that sat on each side of the cake. Lucky I guess, since she gave me no photos to work with.I thought that she would have a cake topper, so I left the top of the cake unadorned. I made a lot of extra gum paste leaves and brought that along with 2 piping bags of royal icing just in case anything should fall off during transportation. Everything stayed in place during the car ride, thank goodness. Then DH had to carry the cake a block and a half through the crowded streets of Little Italy and Chinatown. It was heavy, 20-30 lbs, but we made it there.
Turns out that there was no cake topper, so I took the extra leaves and "glued" them on top of the cake. I don't have pictures of that because the restaurant lighting was really bad and the photos came out horrible. The pictures you see above were took during the day before I left for the restaurant.
I am exhausted!
(For people reading about this cake thing for the first time, I posted about the wedding cake here and here.)