When I first got engaged in September, I decided that I would make my own wedding cake. I've been a fan of Martha's Weddings for 10 years and have tried several of the magazine's featured cakes. I also watch Charm City Cakes and Cake Boss frequently enough to have the illusion that I am capable of amazing things as well... And baking is a stress reliever, and I'll be practicing and sampling my cakes for 4 months - what fun!
For my first cake I made a fantastic brown sugar pound cake. Despite making too much and not having enough cake pans for it to fit in, and despite not using parchment paper and having some crust, it tasted great and turned out well. Then I started on the brown sugar meringue buttercream. Let's just say my mobile dwelling can be affected by heat, cold and humidity, and my meringue never set, until I put leftovers in the fridge.
Despite the unprofessional look, I brought the cake to work and asked for feedback. It was all positive, though no one would have wanted it for his or her own wedding. I loved the flavor, and the idea that I can get brown sugar at any time of year in small-town Kansas...
Well, then Greg and I decided on a reception site at a restaurant and the owner mentioned his wife is a pastry chef that could do amazing things to a cake. I'm game, but still want to practice making cakes.
