Wedding Cake

Well, no, it wasn't a really real wedding cake, but my neighbours got married and I decided to make them something sweet for when they came home again. I've wanted to try a red velvet cake for some time and a wedding seemed like the right opportunity.

So much for the plan. I'd never used food colouring before so didn't know what to expect and didn't worry when the dough was more of an orange-beige colour. I imagined the colourchange might happen during the baking. Well, that was not the case - the cake remained a light brown with a slight touch of orange.

In what universe is this a red velvet cake?

The taste was fine albeit a bit on the sweet side, so I continued with the filling and decorating. I used a recipe that I've found on Ms. Humble's Blog. Instead of baking it in a tray, I made three variations: 1. small springform pan (diameter 18cm), 2. small loaf pan (lenght 16cm), 3. even smaller cake ring (diameter 8cm).  The bigger round cake was to be the wedding cake, the loaf would be a birthday cake for a friend from work and the small round cake was my guinea pig-cake for the filling and the icing.

My little guinea pig cake

After cutting the cake in half, I covered the bottom half with a layer of the white chocolate cream cheese frosting, put the second half on top and did a crumb coat of the whole cake. Then I covered it with white fondant (store bought). I topped the wedding cake with little red hearts and the birthday cake with candy roses.

Wedding cake

Handling the fondant was easier than I thought. I even rolled it out much thinner than recommended because I wanted to make sure that I had enough for all three cakes and it didn't tear.

Birthday Cake