Wedding cake: a last-minute update!

I’m flying out of Edmonton for Halifax bright and early tomorrow morning. After four test cakes, I think I’ve decided on the cake I want to make … but I’ll still need to test it before the wedding. The consensus from my testers (mostly grateful opera students in a program with J) was that the first cake I made, the orange one from the last post, was the best. So the plan right now is orange cake with lemon buttercream and a vegan lemon creme filling with sliced strawberries. The filling is made with silken tofu, and it’s delicious.

Wish me luck with the final product! We’ve also decided not to do a tiered, stacked cake but instead bake several individual layer cakes and display them all together on one table at the reception. The idea of all those dowels and huge cake pans just made me too nervous.

There are still a few details to iron out, but I think we’ll mostly decorate with fruit and some fresh flowers, plus a little piping thrown in for good measure. Buttercream won the contest against fondant, which I’m pretty happy about.

I’m hoping to update the cake results from Halifax, because when I get home I’ll be computerless for about three weeks. I’m going to take a little blogging break … not sure how long yet. I’m heading to Europe to join J in August for three weeks. I’m sure there will be lots of amazing food to blog about, but it might just have to wait until I get back in September.

So have a great summer! I’ll be enjoying Halifax, Edmonton, Vienna, Paris and Denmark … what fun!