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Even so, Joe nor I have ever made a wedding cake. Consequently, we had a steep learning curve, but we were not afraid (too much). We got busy and started learning. We each watched dozens of YouTube videos. I loaned myself out to a friend who makes wedding cakes, when she made her daughter’s cake, just so I could learn at the apron of someone who’d done this before.
When I worked out at Align Private Training with Erin Lundgren, I picked his brain for wedding cake information (he’s a former baker).
With Joe in the Czech Republic and his mama in Redding, we extended our Skype meetings about A News Cafe.com (he’s our webmaster, you know) to include wedding-cake discussions. In fact, a few weeks ago we had a record two-hour session during which we talked about nothing but wedding cakes.
What is there to talk about, you might ask? Thanks for asking. There’s fondant vs. buttercream (buttercream), clear imitation vanilla vs. vanilla extract vs. vanilla bean paste (it depends), round vs. square (round), stacked vs. pillared (stacked). And on and on it goes.
We’ve sent lots of pictures to each other, even of things like the consistency of cake batter.
Each time I made a cake I sampled just enough to know how the cake tasted, but there was no way after losing all this weight that I could leave those test cakes in my house with me. Also, chalk this up to another change since I began this health-and-fitness journey 15 months ago: I am so unaccustomed to eating sugar and carbs that when I do sample cake, it makes me feel weird. My heart races and I feel a little nauseous. I almost feel drugged.
That’s how I decided that the best thing for me to do was share the cake samples with others, such as sister Shelly’s figure drawing class.
During the class break, the artists sampled cake and gave their feedback.
So far, over the last month or so, the artists have tasted samples of white cake, chocolate cake, carrot cake and yellow cake.
Joe is leaving nothing to chance, and he’s even created a cake-cutting chart to ensure we don’t – you know – run out of cake.
Aaron/Erin’s wedding cake will have a white bottom layer, followed by a carrot cake, followed by chocolate, and topped with a little 6-inch cake for the couple to take home.
No complaints so far, except that the white frosting was too sweet.
Luckily, Erin the fiancee knows what she wants, and gave me and Joe some guidelines in the form of Pinterest examples. I love visual aids. This cake, below, is Erin/Aaron’s first pick. Notice the ruffles. Aren’t they cute?
I showed this photo to my friend who’s made wedding cakes since 1974.
“That is not a beginner’s wedding cake,” she said.