The small and intimate wedding was held at Blue Water Grill in Applecross...such a gorgeous location and we had matching wonderful weather. We had agreed on cupcakes and a small top cake for the bride and groom to cut into for photos, the cupcakes were vanilla bean with buttercream frosting and the cake was red velvet with white chocolate ganache.
I'd never made a red velvet cake before, but was pretty happy with my efforts...and then I tried crumb coating it in the ganache...near disaster! The cake was so soft and crumbly and the ganache slightly soft, the top layer of the cake kept sliding to one side so I had to keep repositioning it as the chocolate set. Lesson #1 - need more practise coating with chocolate ganache = watch more YouTube videos.
The night before the wedding...or should I say the morning of...I finished up at 2am. The pearls on the cupcakes had to be airbrushed with a pearl shimmer as did the cake.
The cakes were a hit at the wedding, the Persian Fairy Floss wilted after 20 minutes but I knew this would happen so took backup floss. One of the waitresses was that impressed with the red velvet cake that she placed an order for her mums 50th birthday in March...woo! I think I shall attempt cream cheese buttercream frosting next.
