Seashell Wedding Cake
Posted to All Pastries, Wedding Cakes, Beach Themed Cakes on Friday, August 3rd, 2007.We decorated this 4 tier cake with sugar paste seashells and iced it with periwinkle blue buttercream. Inside the cake is red velvet and marble cake with cream cheese and raspberry chambord fillings.
August 10th, 2007 at 12:50 pm
How on earth do you get the buttercream so smooth and the edges so perfect!!!??
August 19th, 2007 at 9:05 am
[...] let me tell you if I were to get married again , priority one would be booking her to create the wedding cake of my dreams. The lovely photo on the left illustrates one of Anne’s beautiful wedding cakes. (image [...]
February 18th, 2008 at 10:23 am
Rebekka - I use a bench scraper to achieve those sharp edges.
March 12th, 2008 at 5:58 pm
Ok….I know you are a professional and have much experience BUT your buttercream is FLAWLESS…I keep looking at it and keep thinking its fondant…and I would still say your fondant is flawless(if that were the case)!!!! I am a novice baker..did a cake a couple of weeks ago(have done a handfull or so in buttercream), my husband(my greatest fan) was like…you are going to get that buttercream smoother right? Ha, and that was me working on it a few hundred times!!!! and i tried a scraper! oh well, but someone at the party was like, how did you get your buttercream so smooth….I laughed!!!!! The only reason she saw it “smooth” was because the four tiers that were heavily decorated were masking the truth!!!!!! as my husband discovered it bare!!!!!
Ok, after having said all that, if you would ever like to host a class party where we get to practice just this step, please email me! OH, I’M SERIOUS! Thanks for posting and sharing. Denise Staten Island
March 13th, 2008 at 7:41 pm
Thanks for the compliments Denise - you are right it takes practice. We will be planning classes in the future - sign up to be notified here.