As a wedding present for a childhood friend of my hubby, we are making them some cakes to serve at their wedding. We could call them wedding cakes. And this has become a cake baking adventure for many weeks.
- The betrothed have very adventurous taste buds and are non-traditional in a fabulous way.
- Instead of just one cake, we decided to make cakes of various sizes, each with a unique cake stand/plate (most of which are vintage).
- The Bride has gluten intolerance so care must be taken. For the wedding day only one of the cakes will be GF but for the cake tasting I baked them all GF so she could partake. (This would be a good time to mention that my Mama is allergic to all things wheat, and buckwheat, and totally Celiac…so I have a bit of practice)
The cakes that made the cut for the tasting (recipe links in progress):
- Black pearl layer cake with ginger vanilla fresh cream frosting
- Cranberry snow cake with white chocolate Swiss butter cream frosting
- Lemon Curd layer cake with lemon Swiss butter cream frosting
- Passion fruit layer cake with passion fruit Swiss butter cream frosting
- Honey spice cake with cardamom cream frosting
- Honey spice cake with a thick sugar glaze (made the cake twice because I wanted to try it with garbanzo flour)
- Molten chocolate mini-cupcakes
*Note on the alternative flours used: The first five cakes were all made with a white rice flour blend, for one of the honey cakes I used a garbanzo flour blend, and the cupcakes only call for cornstarch.
There was also a red velvet cake with a cream cheese frosting, but that one was nixed during a previous trial – after much research on classic recipes, in the end it didn’t have enough oomph.