The Groom is a Leafs fan and the Bride is a Riders fan so I was asked to make them each a cake for their rehearsal dinner. Normally this would not be a problem at all but as anyone that is familiar with hockey will know; the rivalry between Toronto and Montreal has been going on since the beginning of time. As a life-long Montreal Canadiens fan, the thought of creating a Leafs cake was quite the dilemma — my son actually thought I should turn down doing the cake order lol!
What made it possible was the flavours requested; one cake was to be a Bacardi Rum cake and the other red velvet — perfect! The Leafs cake would be the red velvet with a white filling so that even though the cake was all Leafs on the outside, as soon as they cut into it, it would be true Montreal Canadiens red and white on the inside!
The Rum Cake was made with a recipe provided by the groom’s mom. It looked quite good but was a bundt cake recipe that I somehow had to convert to a layer cake. The original recipe called for nuts to be baked into the bottom of the bundt pan so that when when placed on a plate, the nuts would create a topping. I decided to use the nuts as filling between layers instead and spread the nuts and rum glaze over each layer rather than just the top. The recipe called for a fair amount of rum both baked in and glazed on top so there was no chance this would be a dry cake!
Creating the logos:
The best way to create a logo, any type of logo is to start with a printed copy about the size that you will need. Look at the logo carefully and working from back to front, view the logo in layers. Cut out the full logo and trace that as the background and then working carefully, cut and trim each other aspect of the logo, again working from back to front.
Creating the logo for the Leafs cake was really not that tricky as it is a simple maple leaf with the lettering on top. The Saskatchewan Roughriders logo was a different story. With intricate lines and shapes as well as a few different colours, it took me a little bit to figure out how to do — in the end, it wasn’t as bad as I thought.
Starting with a printed version of the logo, it was just a matter of cutting the logo into the individual pieces and then tracing them in fondant. The full logo shape was traced and cut from black fondant. Then the inside area was cut and traced from grey fondant. A large black “S” was trimmed from black and then again from white fondant. With the green base colour of the cake, trimming out the lines in the grey allowed the green to show through and all of the other pieces were layered on top as shown below…