project wedding cake: mango curd
So [wipes hands on the filthiest apron you have ever seen] where did we leave off? Oh right! You see, I am making a wedding cake. And despite the fact that I have made more birthday and celebration cakes in the last two years that I can count on all of my fingers and most of my toes, wedding cakes are a whole ‘nother scene. I thought “I’ll just bake three cakes and snap ‘em all together.” Hoo-hoo-hee-hee, how much I have learned!
Since we last spoke, we’ve made a lot of progress. I have baked 6″-square samples of both the vanilla and chocolate cakes we will be using with their requisite fillings, the bride came and tasted (also Joc, when I begged her to remove the thigh-offending goods from our fridge!), brought home samples and everyone involve declared them a raging success. How wonderful, right?
I have also read all 240-and-counting of your comments and Internet, I am just filled with glee that you all came out to help this project along. I’d bake you all a cake, but I think we’ve already seen what kind of trouble that gets me into. Instead, I have made several adjustments based on your advice: the largest cake layer is now chocolate (in an effort to balance the number of white and chocolate cake slices) and I know with absolute certainty that I will be assembling the cake on site (I mean, phew, I was hoping you’d suggest that anyway).
