The Plan

Some of you may had read my first post and thought "You really think you can make a wedding cake, complete with fondant, multiple tiers, layers and filling. And you think you can make it look good?" Well I would be compelled to answer yes to your question, the answer more correctly would be - that's not the plan.


After paging through 28 bridal magazines (shown above), countless photos on theknot.com and many planning discussions we have decided against the traditional wedding cake. We will instead have a small single tier cake at every table and then a more unique, possibly two tier, cake for the bride and groom to cut. Some tables may even luck out and get cupcakes.

With this approach my focus needs to be less on creating a breathtaking masterpiece and more about perfecting multiple delicious flavors. Consistency will also be a must, as each cake will need to be of the same caliber. To achieve this I will need to determine the following:

1. What cake flavors will we be serving
2. What frosting/filling combo will be used on each cake (butter cream is a solid option, but a chocolate ganache is incredibly tasty)
3. How many cakes will we need (this one will have to wait until we have the RSVP's)
4. How will we decorate each cake, will they all be the same or should they all be different
5. Will the altitude screw up my plans??? (The wedding is in Denver, CO)
   

I will begin by tackling 1 and 2, as I feel they must be addressed as a unit. So the search begins for cake, frosting and filling recipes. Please send along any you have or post them below in the comments.