Golly! Where did the time go?!
I cannot believe that it’s been two months since I started Layer Cake Mondays. And I cannot believe that the wedding I started the whole thing for came and went this weekend.
However, I can believe that in the midst of all that hubbub, the March Madness tourney being held in town, and Northwestern’s nail-biting defeat during a particularly hectic shift last night that I completely forgot to whip up a new layer cake to share with y’all. Whoops.
Instead, look at these photos of the cake and cupcakes I made to celebrate Annie and David’s union!
Their layer cake was my lemon raspberry recipe, as were 100 of the cupcakes and another 100 were chocolate coffee stout!
Happy Monday, everyone! Here’s hoping for a fantastic week!
Jenn says
Hi! I’m considering making my own wedding cake. I’m having a super casual, smaller reception/party . Do you have reccs on pan sizes for how you made this three-tiered cake? (Also if you have any thoughts on yummy cake flavor combos, I’m making one tier our family red velvet cake!)
Amanda says
Hi Jenn! So this cake is actually only a two tier cake on third styrofoam base that is decorated in the same style as the cake (very typical for small weddings and a bakery secret!). I would definitely recommend sticking with two tiers if you've never done a tiered cake before. I made mine in 6-inch and 8-inch round pans. I'd also recommended visiting sites that are specifically written by cake bakers - people who have a lot of experience with wedding and celebration cakes. I HIGHLY recommend Ashley over at https://thelittlevintagebakingcompany.com/ - she's a wiz and a true professional!
Bitesize_Jade says
beautiful looking cake!