Actually, this isn't a recipe post.....it's a plea for help.
A few months ago, a very dear friend, who will be getting wed this weekend, (wed as in married, not shortform for wednesday), asked me if I could bake her wedding cake. The initial reaction, was, "Wow, I am honored that you would entrust me with such a task". And that was six months ago, so I figured, hey, what the heck, I'll have time to attend cake decoration classes, cake baking classes, etc in that time, to prime myself up for this gargantuan task. As it turns out, 6 months flew by faster than you can say, FONDANT, and here I am, facing this mountain of flour, eggs, butter.... very stressed. So I am writing this, so that yall can cheer me on to the finishing line.
Anyway, yesterday, before heading off to the gym, I had to assemble together a birthday cake for my little niece, who wanted a butterfly cake. I didn't want to use the usual butter icing method, with butter cakes or chocolate cakes, so I took a risk, and used fresh whipped cream instead. The cake is basically the chocolate oreo cake that I posted here earlier. I found out that whipped cream is not an easy medium to use for decoration....especially real dairy whipped cream. And coloring it, AIYO, made it into a flowy stream of pink mush. Very stressful. Nevertheless, thankfully 5 year olds aren't too picky about their cakes, and as long as its colorful, I guess can get away with it. The cake itself of course is quite nice to eat.
After the birthday party, it was time to embark on my wedding cake. Actually I had already spent 1½ hours the night before kneading about 5kg of fondant (sugarpaste) icing, which comprises about 5kg icing sugar, loads of liquid glucose, glycerin, gelatine, AND a workout equivalent to an hour of body pump!!! AHHH, now I know why my thumbs are aching!!! I'll never make it as a masseur.
Decided to get the bottom tier of the 3 tier cake out of the way. It is a 14" diameter pan, which is 3-3½ times the volume of a normal 8 or 10 inch pan. The batter had to be made in two batches, as the mixing bowl could not accommodate that much ingredients.
In short, I used 5 blocks of butter, ie, 1.25kg, 1½ kg self raising flour, 1 kg sugar, 20 eggs, 1 litre milk, 1 bottle of vanilla essence, and the equivalent of a half hour shoulder workout. Had to stay up till 1 am watching downloaded episodes of Desperate Housewives, as the cake went into the oven at 10.30, and took that long to cook. ie, nearly 2½ hours. Now I worry it might have been overcooked, as the crust looks a tad hard.....behold, the finished cake. Stay tuned for further developments.