Covering a cake in marzipan uses exactly the same method as covering it in fondant. Stick the cake to the cake board with a small ball of marzipan. Now, take roughly enough marzipan to cover your cake. This can be hard to judge and is a matter of practise, so if in doubt always use more. Knead the marzipan a little, until it is smooth and pliable. Roll it out into a rough circular shape, about half a centimetre thick.
Phew, you did it! The hardest part is over. Time to add the final touches, like extra piping, fresh or sugar flowers, figurines, initials, marzipan or fondant fruits, and whatever else you planned. Aside from taste testing, this is the most fun step, so enjoy showing off what you can do — whether it's gorgeous freehand piping or artfully arranged fresh flowers.
In the United States, white vanilla wedding cake(s) with white vanilla frosting(s) are currently the most popular wedding cakes, but different flavors of cakes and fillings can be added between the layers. Wedding cake flavors include chocolate, vanilla, strawberry, mocha, cappuccino, and even red velvet. Many modern cakes now consist of flavors such as vanilla sponge, chocolate sponge or carrot cake.
The white color has been attached to wedding ceremonies since the Victorian era when Queen Victoria chose to wear a white lace wedding dress at her wedding to Prince Albert in 1840. Queen Victoria accentuated an existing symbol, the color white being frequently associated with virginity and purity in Western culture. The wedding cake was originally known as the bride's cake therefore the color white became common because the cake needed to reflect the bride – and the expensive ingredients that the family was able to afford, such as refined white sugar.[unreliable source?]
When making any flower you start with the centre and leave it to dry hard to provide a stable base for the creation. For the poppies the centre is the seed head. This is made using some pale green flower paste. Either buy the paste coloured or colour it yourself by adding a small amount of green food colouring paste and kneading it through to an even shade. Take a 24 gauge wire and use some pliers to bend a small hook onto the end.
Once dry you can attach the petals to the stem using florists tape. Tear off a length of the tape. Position the two petals just below the seedhead, and wrap the tape tightly around the three wires. It can be tricky to get started, since the petals get in the way, but once the tape has looped around and begun to stick to itselff you can push it up the stem a little bit to the base of the petals. Cover the length of the three wires in tape, wrapping it around tightly.
My fiance and I love the idea of a day-of-the-dead themed cake. We love all things fiesta related but would tone it down as our theme is more romantic/vintage we thought we could paintly bright flowers, make sugar flowers and have some colourful pansies to cascade down the cake. Top this with bright peonies, colourful ribbons wrapping each layer and lots of pom-poms for a riot of colour!
Planning your time can affect everything about your cake, right down to the flavour. Filled sponge cakes are best baked as close to the day as possible, and baking enough for a couple of tiers can take a lot of hours in mixing, baking and cooling. Opting for a traditional fruit cake, on the other hand, allows you to make the cake in advance. In fact this is preferable since an important step in making fruit cake is feeding it with a regular spoonful of brandy or sherry every few days for at least a couple of weeks, to make it gorgeously moist and alcoholic.
You should use a recipe specifically designed to be a wedding cake as it will ensure that it is sturdy enough and that it makes the right amount of batter and icing. For a three-tier cake, you need to make three cakes of 12", 9" and 6", as well as a massive amount of icing. Most three-tier cake recipes have a step-by-step schedule for when you will need to bake and assemble each part.