I think this might just be my favorite bridal shower cake ever! It was for my very good friend and Andrew's Godmother, Alexis. I was so excited that her Maid of Honor asked me to make it, especially since I am already going to be making the wedding cake. Alexis requested a lemon cake with raspberry filling and cream cheese frosting. Now I have never made a raspberry filling and I will have to write about that in another post, but thankfully it came out and the cake was DELICIOUS! This was also the first time that I ever made a cake tier completely covered in sprinkles, none the less sprayed in edible gold paint and glitter.
I love how this cake is simple but elegant. After the cakes were filled, staked and covered in white fondant I had to let the cakes cool down for several hours because the raspberry filling made the cake move a lot and I didn't want to handle it and risk it leaning. Once the cake was chilled I started decorating the bottom tier since it was the easiest tier. Or so I thought. Jack had to help me place the black chocolate fondant around the cake since the ribbon kept breaking when I would try to do it alone. There were still a few little tears, but nothing some clever hiding can fix,
The top tier was much more challenging than I anticipated. I started off using simple syrup and slowly sprinkled on the smallest sized sprinkles. After letting it sit for a few minutes, I added the largest sized sprinkles and placed in the fridge for a few hours. When the cake was ready to handle I was able to lean the cake over a little and sprinkled on medium sized sprinkles in any spots that needed it. Later I sprayed the whole tier with edible gold spray paint and then added the edible gold glitter with a brush.
To complete the cake I added flowers that matched the shower decor, which hid any flaws in the black ribbon. At the shower, I was able to place the cake on the cake stand and top it off with the Mr. & Mrs. banner topper. Everyone loved the cake, especially the maid of honor and the bride!
I love how this cake is simple but elegant. After the cakes were filled, staked and covered in white fondant I had to let the cakes cool down for several hours because the raspberry filling made the cake move a lot and I didn't want to handle it and risk it leaning. Once the cake was chilled I started decorating the bottom tier since it was the easiest tier. Or so I thought. Jack had to help me place the black chocolate fondant around the cake since the ribbon kept breaking when I would try to do it alone. There were still a few little tears, but nothing some clever hiding can fix,
The top tier was much more challenging than I anticipated. I started off using simple syrup and slowly sprinkled on the smallest sized sprinkles. After letting it sit for a few minutes, I added the largest sized sprinkles and placed in the fridge for a few hours. When the cake was ready to handle I was able to lean the cake over a little and sprinkled on medium sized sprinkles in any spots that needed it. Later I sprayed the whole tier with edible gold spray paint and then added the edible gold glitter with a brush.
To complete the cake I added flowers that matched the shower decor, which hid any flaws in the black ribbon. At the shower, I was able to place the cake on the cake stand and top it off with the Mr. & Mrs. banner topper. Everyone loved the cake, especially the maid of honor and the bride!
