Wedding Blog
My post about our cake conundrum lead to some unbelievably helpful suggestions from Weddingbee readers… thanks, everyone! I am happy to announce that this weekend we found a wonderful baker who fits firmly into our budget and makes some amazing cake. Here is a picture of the amazing April Reed cake I gave as inspiration:
The color scheme is going to be a white/ivory cake with ivory ribbon and white & black ranunculus for the flowers. Our baker thinks that, since we’re saving the top layer, she’ll actually have to duplicate the bottom layer of cake to make it 4 tiers. I was originally really hoping for a 3 tier cake but ultimately I trust her judgment and think it will turn out fine. After we discussed the design of the cake we were on to the best part…. the tasting.
Please excuse the half eaten pieces, we devoured them before giving even a thought to pictures! Apparently Mr. Sundae and I are simple in our cake preferences, we like the basics. So we quickly decided on chocolate & yellow cake with a variety of fillings:
(Note: these are all packaged up because we got to take all the leftovers home to eat later! A woman after my own heart) The flavors, starting at the very top and moving clockwise, are: chocolate mousse, raspberry, buttercreme, raspberry chocolate mousse, cheesecake, bavarian creme, and the center is regular raspberry mousse. They were all so good, but ultimately we decided on yellow cake with raspberry chocolate mousse filling (our favorite) for the bottom layer that we’ll cut and the top tier that we’ll be saving for our first anniversary. The second layer from the bottom will be chocolate cake with chocolate mousse & the biggest middle layer will be yellow cake with bavarian creme and fresh strawberries. YUM!
The only disappointing part of the day was the cake stand. Our baker thinks that putting a four tier cake on a pedestal stand, in a tent, with some small children around, is all but begging for a disaster. Apparently pedestals are beautiful but not very reliable ((resisting the urge to make a joke)). She showed us some alternatives but I wasn’t in love with any of them so I told her I would look around and find one myself. You know, any excuse to make this harder on myself than necessary.
What kind of cake stand did you/are you planning on using? Any pedestal stand disaster stories out there?
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Delicious, no? The raspberry stuff (any variety!) was our favorite, too.
I would ask Pam and your DOC about cake stands, if I were you — they may have some alternative ideas.
Our baker provided a basic, silver-colored-wrapped, flat piece for the cake to rest on. It was very thin, around the thickness of two cardboard sheets stacked. I know they come in other colors as well (white, ivory, gold).
We’re doing centerpiece cakes, so I don’t know if this idea will work for you, but I decided to make my own. I took a 4″ piece of PVC pipe and glued 3 different colors of ribbon to it. There are a lot of different sizes of pipe that could work for you or if you use more than one. It’s still not a finished product (hot glue gun was not a good idea), but if you want pictures send me a PM with your email address or email me at hbowar@hotmail.com. I’m planning on trying spray adhesive this weekend in hopes of a better result!
This was one of my inspiration cakes as well although we decided on the design of another of April Reed’s cakes. My baker too vetoed the cake stand, which is what I loved so much about the look. We are inside w/o any kids but she has not scared me to death thinking that someone might bump the table and our masterpiece would end up ruined.
We had an April Reed inspired 4 tier design on a cake stand with no problem. Maybe look for a cake stand with a wider base?
We are doing a silver cake plateau instead. Our cake is square so we have a square one that is maybe 3-4 inches high but since it is more spread out less worries of impending cake doom. Ours has little grapes engraved into it since we are doing a wine themed wedding.
I have a pic of a cake that used upside-down square glass vases put together to form a stand. The best part is that you can put flowers and those battery lights inside the vases to create a beautiful lighting effect. PM me your email address if you want me to send you the pic.
If you want a three-tiered cake, you should stick with your original design and have your baker make an extra sheet cake to serve to guests. It should also save you a bit in cost since it won’t need to be stacked and perfectly decorated.
As for the cake stand, a silver cake plateau is probably your best best. If you buy one on your own ($100+) then you can paint it to the colors of the cake stand you wanted. 
[...] tiers on the bride’s cake will be of varying heights similar to this April Reed cake on Miss Sundae’s post, only wider [...]
[...] tiers on the bride’s cake will be of varying heights similar to this April Reed cake on Miss Sundae’s post, only wider [...]
@stressgirl615: @stressgirl615: @stressgirl615: @stressgirl615: @stressgirl615: @stressgirl615:
I would like you to email me a picture of the cake with the upside down vases as a cake stand, I plan on doing that and could not find a picture so was going to wing it, thanks if you can email a picture.
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Mrs. Sundae, Chicago/Lake Geneva, WI
Age and Occupation: 28, Knowledge Manager
Fiance's Age and Occupation: 29, Investment Advisor
Engagement Date: July 20, 2007
Wedding Date: September 2008
Blogging Since: February 5, 2008
Venue: The Abbey Resort
About Me: It’s hard to believe that by the time Mr. Sundae and I get married we will have been together for almost ten years. When we first met in college we split dollar pitchers and now we share the mortgage payments. Despite our love for the city we are looking forward to tying the knot in Lake Geneva, Wisconsin.
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