How to Transport a Tiered Wedding Cake

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I dearly wish I had taken pictures of the fancy cakes I baked last summer when they were in the car. Then I could have shown you that they did actually survive being in my car. Alas. I must have been too panicked about delivering them in pristine condition despite the scorching heat. You will just have to take my word for it! Instead, I will share a few photos of a smaller, much simpler cake I made for a bridal shower.

Transport is the most terrifying part of baking a wedding cake. After spending about 24 hours actively working on these cakes, I had to put them in the back of my car, where I couldn’t see or protect them, and drive them away from my house.

I am a big believer in “practice makes perfect,” so I practiced transpo, as well! I gingerly placed that trial bridal cake in my trunk and drove 20 minutes away, down windy two-lane roads, to see whether the cake would arrive at the bride’s house in one piece. It did! What a relief.

And the Big Day went without a hitch, as well, all cakes delivered as pristine as they started.

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Wedding Cake Should Be Chocolate: The Bridal Cake

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Last summer, I tried on the hat of official wedding cake baker, and I baked for a gorgeous wedding with 200 guests! Today I am going to share with you the ultimate challenge of that adventure: the bridal cake.

After making this cake, I truly understand why wedding cakes are so costly.

The intricate detail, the careful timing, the insane pressure of delivering a perfect masterpiece for the most well photographed day of anyone’s life…

The lovely bride envisioned some very fancy decorations on her cake, with a swirly, lacy look and pearls and pretty much everything that a fairy tale cake would have, minus the ability to actually glow. (The bride would glow enough on her own!)

I was initially so worried about frosting a bridal cake with a brown frosting (can you make a cake look “bridal” when the natural color of the frosting is so dark? and not at all conducive to being dyed a pretty color?), but in the dark, romantic light of the country club where the reception was held, this cake stood tall and lovely, surrounded by pink flowers and twinkle lights, and it was a vision.

You can’t photograph flavor, but I can promise you that this wedding cake, with its dark chocolate crumb and rich espresso buttercream, was utterly delicious.

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Wedding Cake Should Be Chocolate: The Groom’s Cake

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Last summer I made a wedding cake! Or, to be more precise, I made a bridal cake, a groom’s cake, and several sheet cakes for the absolutely gorgeous wedding of some friends of mine! The bride used to babysit my children, and her mother is one of my dearest friends and mentors.

It was such a labor of love. Delicious, chocolatey labor.

And today I am sharing part two of my series about my wedding baking adventure!

Last time I shared with you the ups and downs of my planning stages, including the timing of making all this happen. Today I want to share with you the recipes for the groom’s cake: a two-tiered vanilla cake with chocolate ganache filling, chocolate mousse frosting, and a shiny chocolate drizzle, topped with a chocolate fish to honor the groom’s favorite pasttime.

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Wedding Cake Should Be Chocolate: The Planning Stage

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Last year, when a dear friend asked me to do the wedding cake for her daughter, I was immediately all in. Yes, of course!

The beautiful bride and groom just celebrated their first anniversary, so despite all of the changes going on around these parts, I thought this was the perfect time to share with you last summer’s adventure of fancy baking!

Little did I know how much baking for this elegant wedding would stretch me as a baker.

These wedding cakes humbled me in many ways. I had to ask lots of questions of professional bakers. I renewed my search for the perfect yellow cake recipe, one that produced a consistently moist and tender and flavorful vanilla cake. I had to practice my piping technique. I also had to ask for help from friends!

I think they turned out just beautiful (and amazingly delicious). These cakes were my babies. And they took a village!

These cakes were powered by: one very understanding and patient husband; my parents, who spent the wedding weekend at my house offering moral and practical support; beautiful friends who shared supplies, refrigerator space, childcare, kitten care, and an extra hand; lots of prayer; the entire first season of Gilmore Girls; several gallons of coffee; a bottle of Riesling; not enough sleep; quite a bit of anxiety; and one happy little taste tester.

Not to mention: 9 pounds of butter, 16 pounds of sugar, 6 dozen eggs, 4 pounds of chocolate, and 150 pounds of love.

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S’Mores Ice Cream Cake

S'Mores Ice Cream Birthday Cake

This year, Jake knew exactly what he wanted for his birthday.

It was s’moresy. It had ice cream. It was a layer cake.

I had never made an ice cream cake before, but it turns out that it isn’t hard! Also, it turns out that Jake is once again a dessert genius, because this birthday cake was phenomenal!

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Challah

Challah

When I was in high school, my best friend and I liked to take walks through Carytown. We almost always started our jaunts at Montana Gold Bread Co., where we would snag a free slice of challah and slather it with butter before venturing out to a bench to people-watch and pretend we were cool.

Challah has always been a little amazing to me. It’s stunning, with an intricate braided pattern, as well as soft and chewy and a little sweet: everything that a great bread should be.

Until now, I’ve been a little afraid to try baking it on my own. I worried that braiding the bread would be messy and awkward and, well, hard.

But when I was assigned Oh! You Cook! for the June Secret Recipe Club blog exchange, I knew it was time to go for it.

Dena has devoted her blog to kosher cooking. I have only the barest grasp on what it means to keep kosher, but at its most basic level, it requires avoiding certain types of animal meats (famously, pork products, but also shellfish and a few others) and completely separating meat from dairy (both in what you eat when and in how you prepare foods). Dena has shared many traditional Jewish dishes that look interesting, but since I am a vegetarian and a baker, I knew immediately that I wanted to try her challah recipe.

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Malted Milk Chocolate Chip and Oreo Cookies

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Oh boy.

Taste buds, get ready for a treat! It’s cookies. Cookies with everything good in them: cookies filled with more cookies as well as cream cheese and milk chocolate and malted milk powder.

These are sneaky, late night, guilty pleasure cookies. These cookies are the masters of the school yard, and everyone else might as well just go home.

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