6-Part Series for Making an Ivory Striped Wedding Cake with Edible Pearls and Gum Paste Roses
I made this 3-tier Ivory Striped Wedding Cake for Bine’s best friend, Sarah.
She wanted something that looked like this Maisie Fantaisie cake.
I have never made a 3-tier cake. Nor have I ever made a wedding cake. So this was a very good learning experience for me.
And I learnt a lot (with the help of some awesome tutorials)!
The main thing I learnt is that I most definitely DO NOT like the level of stress that such a cake comes with. I think I will stick to birthday cakes and 2-tiers from now on.
But thank you Bine and Sarah for giving me the opportunity to try this.
And Sarah, you looked beautiful!
I figured I might as well tackle everything, from ingredients and recipes right down to driving the dowel through the heart of the cake like a stake, so that you don’t have to do the amount of searching I had to.
So this post is much more than just a wedding cake recipe. It is a step-by-step guide to baking and icing a wedding cake.
I had originally planned to write one post, but man alive! When I finished writing it, I had 14 pages, so I have decided to divide it up into 6 sections.
Step-by-step instructions for making this Ivory Striped Wedding Cake
(10″, 8″ and 6″ tiers)
Part 1: 2 Weeks to 1 Week Before The Wedding: Tools and Ingredients
Part 2: 5 – 4 Days Before the Wedding: Make Gum paste Roses
Part 3: Evening of the 3d Day Before the Wedding: Bake the cakes
Part 4: 2 Days Before the Wedding: Ice Your Cakes
Part 5: 1 Day Before the Wedding: Decorate your Cakes
Part 6: Day of the Wedding: Preparation and Assembly
I hope you find this tutorial useful. If you have any questions, please leave a comment and I will get back to you as soon as possible.