Sweet Enough

This was my wedding cake design for our final project in my Baking & Pastry Arts program in 2007. Fondant is interesting to work with, I'd like to become more familiar with it, as I haven't worked with it since this project. Black-eyed Susans are one of my favorite flowers (my other top faves are Godetias and Wild Roses), and I tried to recreate them with piped royal icing. I found some 'edible' gold dust from Wilton, to serve as the pollen, which I was thrilled about! I thought my cake was really cute, and I had a lot of fun making it. My cake got second place in the whole class, and while I didn't win a prize, I was proud! I love looking at photos of wedding cakes and think I could really get into making extravagant, detailed cakes! The only thing that turns me off from pursuing making wedding cakes for a living, is dealing with the brides! For real.

People often ask me if I'll make my own wedding cake when I get married, and the answer always changes. Since I'm not planning on a huge or expensive wedding, I will probably be of sound enough mind that I'll actually be able to do it myself...but at the same time, I love to indulge in fancy sweets that I didn't have to make myself! I think I'd just like to have a mountain of cupcakes, and I honestly just want this cake, from La Provence Bakery in Kanata, Ontario, Canada: