When I closed my eyes last night, I kept seeing different flavors of cake and frosting...I wish I were joking...
So, my responsibility for this wedding on Friday was to bake the wedding cake. Bake, not decorate. Last year, I had more time and I did both. Also, at the last wedding, all the layers were the same kind: carrot. (which is one of the tastiest recipes I have, btw.) This time, there was the challenge of making each layer a different flavor. So, now I have a new rule for making wedding cakes - limit the number of flavors to one, maybe two. I only have 2 pans of each size, and each tier is made of 3 layers. Last year, this was no problem - since you can only fit so many pans in the oven at the same time. The 10 inch round and the 6 inch round was equal to one batch of batter. However, when each layer is a different flavor, and I have to make one flavor of batter at a time (I only have one mixer after all), the whole system is thrown off.
The worst problem came when I got to the smallest tier. For the other layers, I had to tweak the recipe to make it the right flavor - I turned the same recipe into both a maraschino cherry chip cake and a lemon cake. The recipe for the top was straight forward. Devil's food. And I had made it before...even it was over a year ago. I was going to make half a recipe - but then I put the normal amount of the last ingredient, and had to go back and add doubles of everything. You know how it goes. Somehow, maybe because it was between the hours of 10pm and 2am, I misread the recipe and didn't put enough butter in it. But that wasn't the worst mistake. The oven temperature, when I finally rechecked it at 2:30am, was set at 100 degrees too high. The oven had been set at the high temp the day before when my husband made biscuits. So, now I have to wonder...was it like that the whole time? Did I just get lucky with the other layers? Or had it been bumped somehow? I had checked the temp before, but I had only payed attention to the last 2 digits. Okay, so my cake layers come out looking fine, until they started to cool...and shrink. They have this huge crater on the bottom. So, I try again. These turn out worse! I nicknamed them the hockey pucks! Hard, dried cake with a big crater on the underside. I recheck everything. How could this be happening? I finally discover the oven temp error. Did I mention that our AC broke the night before!?! It's July, no AC, and I have been running my oven nonstop all day at 100 degrees above necessary. At 3:00am, I gave up and went to bed.
6:30am my neighbors wake me up. At 7:30, they are still being too loud for me to get back to sleep, so I'm up baking cake again. This time, I had the right amounts, the right temp (what a ridiculous amount of time for 3 six inch layers). Everything works. And now I just hope that the happy couple likes the cake. In my crazed state, I decided to make the last tier a chocolate-cherry-chocolate combo. When I made their practice cake weeks ago, they had neglected to inform me that they wanted 3 different flavors - so the practice cake was only the originally requested flavor. So I'm tweaking and making up as I go, and I have no idea who it will taste.
So, the rest of the day I made three different kinds of frosting. Yeah, going to have to limit the number of frosting choices in the future too. I don't know about you, but I think the frosting that comes out of the plastic container is gross. Not wedding cake fare. I know that the sister who is decorating the cake was hoping I would do some fruit glaze fillings - but I had already bought the other ingredients by the time I was told this - and I didn't have any of the right ingredients for what she wanted. Plus, did I mention the practice cake!?! I asked the happy couple what they thought of the filling on the practice cake, and they approved. So, that's the kind that they got. The chocolate top layer has a thicker, fudgy frosting. Thick is good, since it's going to be living in the freezer for a year. I think the lemon zest frosting was my favorite - I should probably write down what I did so I will remember it for the future.
So, the end result was: two and half dozen eggs, all the sugar I had in the house (that WAS my food storage sugar...moving, remember?), 16 attempted cake layers...just to get one 9 layer cake delivered this afternoon to the wonderful woman who will be decorating it. Thank goodness for her. I was happy to help - tweaking recipes and trying new things is fun - but I am glad to be done. On the plus side, I have leftover layers to enjoy. The hockey pucks taste really good with mint choc ice cream. And a thank you to our landlord for replacing the motor in our AC unit!
I will try to include some wedding pics soon!