my wedding cake
Everyone said I was crazy to make my own wedding cake. But it turned out so well. Not only was it a huge savings, but also it got rave reviews. I’m talking RAVE reviews. Everyone ate at least 1 slice. How do I know this? The cake was 135 servings and we had 120 people at the wedding… and only 8 slices were left.
My vendors (bartenders, photographers, etc.) even ate my cake. And yes, as the byline said, my day-of coordinator approached me on the dance floor, cake slice in hand, eyes wide in shock, as she asked if she could list me as her ONLY cake vendor.
If you’d like to recreate this cake, then you can:
Bake 2 recipes of these chocolate cupcakes from Cookies and Cups in 3 8” cake rounds. No modifications.
Make this vanilla frosting. Modification: I use 2 tsp vanilla extract and a scant 2 cups of powdered sugar.
Make this chocolate frosting. Modification: I use 3 cups of powdered sugar.
To assemble, lay down a cake layer, pipe a border of vanilla frosting along the perimeter of the layer, and fill with the chocolate frosting. Repeat once. Then coat in vanilla frosting.
