Some of you have already seen it- via my dad's Facebook page- but here it is...
Everything that I've been working on all week (well, almost- more on that later!)...
The product of blood, sweat, and tears- ok, not really...
So there you have it...
By the grace of God it DID get done and it DID work out!
I would love to post some more photos of the wedding but I'm running late...
More to come :)
Ok, apologizing once again for the terrible lighting in our kitchen and the quality of some of these photos (a few were taken with our cell phone)!
But I finished all the tiers at 1AM last night (or this morning?)...
I smoothed the icing with parchment paper...
(it's AMAZING- just make sure to let the icing dry a bit before you do it!- ask me how I know...)
First tier done! I wasn't in a right state to take photos every step of the way with each tier (technical issues) I did manage to get shots of each finished tier...
The middle tier...
The stacking and finishing touches will take place later today at the wedding so hang tight!
I thank God that nothing disastrous happened (!) and that He gave me peace through the whole process... I prayed as I was making it and I believe that He heard my prayer. I had a few hiccups but I was able to overcome them by His grace. I know that without Him (Sadly, I've tried it before...) that the results CAN be disastrous...
He cares even about small silly things like wedding cakes. :)
"'Are not two sparrows sold for a cent? And yet not one of them will fall to the ground apart from your Father. But the very hairs of your head are all numbered. So do not fear ; you are more valuable than many sparrows...'"
Matthew 10:29-31
Alright... I'm off once again- this time not to don my apron but to empty my camera card and get my equipment ready for this evening... pray that I do a good job :) Once again very nervous...
Source: thevintagebird.blogspot.com via MaryBeth on Pinterest
Ok, I said I might so here I will... :)
I'm not very impressed- I feel as though the icing is too yellow (on account of using butter instead of 100% shortening) or it looks too slimy or something.... I can't quiet figure out what I don't like about it but after these photos were taken we started experimenting with the flowers we got for the cake and I liked it much better... sorry, no photos!
(Sorry the photos are so yellow- the lighting in our kitchen isn't the best for photography ;) )
That's with the second tier on...
I still can't put my finger on what I don't like about it so much... hmmmm
You may notice flecks and crumbs in the icing- if this concerns you (as it did my mom) worry not! It is only because I wasn't as careful about no crumbs in the icing as usual- I basically just wanted to try out the consistencies of the different icings, how well it stacked, etc. and wasn't worried about crumbs like I will be on Friday. (yikes!)
Alright- done with cake until tomorrow- a small 24 hour break from cake... :)
Today's mission: Experimentation with my uncle's Canon EOS 5D that he wants me to use for the wedding photos.
Tough work, huh?
Actually seriously, this thing is HUGE! (the one in the picture looks tiny in comparison) And a bit intimidating ;)
Because of the extra battery pack and bigger lens on it weighs like 3 times what my Xsi weighs! Pray for wrist strength for me- that I might make it through Saturday without my hand falling off... :)
Maybe I'll post some photos from my little experiment tomorrow...
I am venturing outside my comfort zone.
I'm making my uncle's wedding cake.
I've been taking a basic Wilton decorating course at Hobby Lobby for the last four weeks but it was mostly about things that I had learned from a couple years of trial and error. I'm not feeling extremely confident but I can do all things through Christ who gives me strength!
So I researched about making tiered cakes because I had tried before (with no research whatsoever) and the results were a near disaster. (!) So here's what I found and so far it has proven to be very helpful!
Yesterday I started my practice cake...
I made 12", 9", and 6" cakes and set the big one on a cookie sheet and the two smaller ones on cardboard circles. I frosted them, testing out two different types of icing- one containing all butter and the other half butter and half shortening. Because it is an outside wedding I'm thinking that it may not matter if the icing doesn't taste as good as long as it still remains on the cake... I'm not sure 90 degree weather would be the best for a wedding cake with all butter icing- I'm not ready for disaster!
Anyway, this was probably a boring post but maybe I will post photos of the practice cake later today... I haven't stacked it yet ;)
