I spent a good part of yesterday making this wedding cake for my friend Chantal who got married yesterday! Usually I am my own worst critic when it comes to the cakes we make, I only see the flaws but I am really proud of this one and thought it looked great! It smelled great too! Chantal said it was “perfect” so really that’s all that matters.
The cake is a yellow cake made with the White Almond Sour Cream cake recipe, the bottom layers are 10″ across and the top are 8″. The frosting is my favorite Buttercream Icing and then it’s topped with blueberries and blackberries and adorned with flowers to match the wedding flowers. The wood platter displays the cake perfectly and matched the rustic theme so well. Congratulations to Chantal and Mitchell!
I love the elegance of the simplicity of presentation.
Thank you, me too!
Reblogged this on Recipe Dreams and commented:
This is a gorgeous cake! I wasn’t really sure if I liked ” Naked” cakes, but with the black and blue berries on top and flowers it gives a dramatic colour against the buttercream and sponge.
Reblogged this on Chef Ceaser.