This rustic wedding cake is so simple and shabby chic. I love how it turned out.
Whenever I'm asked to make a wedding cake, I'm filled with so many emotions just like Rapunzel from the Disney move Tangled where she finally leaves the tower. It goes a little something like this: This is the best day of my life!!! Wait, what if I mess up the cake? I can't wait to make this cake! Oh, no! What if the cake doesn't hold up? I can't wait to try my new decorating comb!! I hope the bride and groom like the taste of the cake. In the end, I'm so happy that I said yes. This cake was so much fun to make.
WHAT YOU NEED
- Vanilla Buttercream Icing Recipe
- Vanilla Bean Cake Recipe
- Chocolate Cake Recipe
- Ruscus greenery
- Floral tape
- 6" cake board
- 10" cake board
- Bubble Tea straws
To start off this cake I made the buttercream and the cake a couple of days before I assembled them. I put the cake in the freezer (wrapping them in plastic wrap and then tin foil). On the day of assembling the cake, I took the cakes out of the freezer to thaw a little.
I then began to put together the ruscus greenery. I found it at Hobby Lobby. They always have great stuff there! The problem was it was too bushy for what I wanted so I had to cut some of the leaves off and tape some of the leaves down so they weren't sticking straight up. I used floral tape to wrap around the whole vine and then taped both ends together, forming a circle. I measured it over a 9" cake pan to make sure it would be big enough to go over the 6" cake.
The bride requested chocolate cake for the top and vanilla cake for the bottom. I took 1/3 of the vanilla buttercream and mixed in 1/4 cup of cocoa powder to make chocolate buttercream for the chocolate cake.
I leveled, filled, and crumb coated the cakes with the appropriate icing flavor (chocolate cake with chocolate buttercream and vanilla cake with vanilla buttercream) and placed them in the fridge for a good 30 minutes. I then iced each cake with the remaining vanilla buttercream, making sure to ice a thick layer on the cake so that the decorating comb would work properly and the chocolate cake would not show through when taking off the excess. Once the layers were iced, I took the decorating comb at a 45° angle and held it in place while I spun the turntable. The decorating comb leaves a nice pattern in the buttercream.
I added 5 Bubble Tea straws to the middle of the bottom tier and cut off the excess. I then added the top tier on top of the straws. The straws act as the structure of the cake. I then added the ruscus greenery to the cake by gently guiding it over the 6" tier and placing it on the 9" tier. In the end, you are left with a beautiful, easy wedding cake!
PACKAGING AND TRAVELING TIPS
After picking up the cake, my client had to travel 3 hours to her home. The easiest way I have found to travel with a cake is to box up each tier of cake and assemble the cake at the wedding venue. I make sure my cake boards are at least 1" to 2" bigger than the cake and that the cake board fits inside the box so that the cake doesn't rub up against the box. For example, the cake was 9", the cake board was 10", and my box was 12". For the 6" cake, I had an 8" cake board and placed it in an 8" box.
As always, keep it creative and I'll see you in my next video.