When a good friend asked me to do her wedding cake, I was little hesitant as I had never done one before but because she wanted a fairly simple one, I thought I would give it a try.
First challenge was to decide how many layers and what sizes and shapes. We played with a variety of baking pans for a bit stacking them in different orders to get an idea. The end result was using 3 different pans of different shapes — 15″ hexagon, 10″ square, topped with a 6″ round. Because this was going to be a simple design, using the different shapes added to the style of the cake rather than adding a lot of embellishments. Playing with pans can really give you a good, rough idea of what a cake will look like in the end.
The next tricky part was to figure out how much batter and fondant would be needed to cover these 3 different layers. A few math calculations later, I figured on about 35 – 40 cups of cake batter — that would be about 8 batches of Devil’s Food Chocolate Cake!
With all of the layers baked and in the freezer, figuring out fondant was next. Basing it on each 2 layer tier would be about 4″ high, Wilton has a handy chart to calculate fondant… The three tiers would then need about 10-12 lbs of fondant, which is 2-3 5lb boxes.
I had planned on a Kahlua Mousse filling (see Recipes) and butter cream coating. So 1 batch of the filling and 6 cups of butter cream should do the trick.
After all of this, putting the cake together was the easy part!
Once the layers were all covered and stacked, the plan was to simply add some draped fondant, shimmer dust to add some sparkle and a few flowers to finish it off. The flowers were the same as those used in her bouquet and added a nice punch of colour to help make this cake simple but elegant.