Smith Family Weblog

I offered to make Katie’s wedding cake, assuming somehow that years of cupcake baking had prepared me for what is actually a rather monumental task. After a few months of testing recipes, I decided to use this very moist yet airy vanilla iteration. In a dozen trial runs (including four for a practice cake), I found Madagascar vanilla played better than Mexican, and that bake-even strips are miraculous.

My main concern was icing, knowing that I lacked the truly professional skill needed to create a picture-perfect cake. Thankfully, though, Katie liked this very easy rose treatment, and the swiss meringue buttercream stood up beautifully in the warm air.

My step dad made the cake base, and my mom tailored the ribbon. I used pearl pins to adhere the tiny twine bows, then the groom and my father-in-law helped me transport the cake from the house to the tent via golf cart. I was more nervous during those five minutes than I was throughout my own wedding. The bride and groom cut the cake with Gramma’s cake knife, and there was just enough for the entire party.

Tom and Katie’s cake top is tucked away in my freezer, awaiting their first anniversary.