Published at Saturday, August 17th, 2019 - 07:36:22 AM. Cake. By Gustave Trépanier.
Just like there are wedding dress trends there are also wedding cake trends. When I got married, I knew that I wanted my cake to be on three different pedestals arranged askew, not in a row or on top of each other, I was bucking the 2005 wedding cake trend. Back then most of the cakes looked like round hats stacked on top of each other, complete with the bow. Color was just starting to get adventurous, back then. Also I knew after tasting several cakes randomly, that I wanted double chocolate/carob and my friend’s specialty butterscotch rum in the middle. I also, love fondant, so I knew that I wanted that as my frosting. Although I didn’t buck traditional altogether since my cakes were white with purple ribbon at the bottom of each layer with flowers to compliment my dress. Because of my allergy to milk, I knew that the top had to be a white cake and hopefully something that would keep for a year, or so I thought.
Once all of your cakes have been baked and cooled, you can frost them. (Important tip: Loosen the parchment from the edges of the cake layers all the way around the pan.) Just like you did with the cake batter, it is important to evenly distribute the same amount of frosting between each cake layer (measure the amount that it takes to cover the layer) so that your cake is even and stays level. An inexpensive level from the local hardware store can help you.
Any content, trademark’s, or other material that might be found on the Hockeyofficialonline website that is not Hockeyofficialonline’s property remains the copyright of its respective owner/s. In no way does Hockeyofficialonline claim ownership or responsibility for such items, and you should seek legal consent for any use of such materials from its owner.