Ever wondered why a wedding cake is more expensive than a cake bought from your local supermarket? I mean it’s all just cake right?? Wrong!
I almost can’t believe It has been this long, but last December I visited Michelle from Love Life Eat Cake based locally here in Rutland to see just what goes into the making of a wedding cake.
I missed out on the baking part, trade secrets and all! and joined Michelle for three days whilst she iced and decorated this lucky couple’s wedding cake to perfection.
The day started with Michelle using this fantastic device to level out the cakes so that all of them were perfectly even. Each layer of cake has multiple layers within it, all secured together with delicious icing.
How incredibly satisfying is this! the ganache is perfectly smoothed by Michelle to make sure that when she does add the icing it is free from any lumps and bumps and ready to wow your wedding guests.
Next Michelle moves on to the very top layer of the cake, which in this case is a fruit cake. Now, until I saw Michelle do this, I actually thought I was doing pretty well with my Christmas cakes. I do cheat though and use Royal icing peaked to make it look like snow! Michelle has to level the fruit cakes out and then wrap them perfectly in marzipan and then icing.
Making sure that the Marzipan around the fruit cake is beautifully smooth.
I actually tried to do this with my own Christmas cake when I got home from photographing Michelle, NO CHANCE! This is why we pay Michelle to make our wedding cakes! even though there is no chance of you ever seeing this section of the cake on your wedding day, it is still treated as if it is the only thing that will be on show. Nothing short of perfection.
Time to roll out the icing ready to ice the cakes, the final layer before the decorating (and my favorite part) of the wedding cake begins. Remember, Michelle has to do this for every layer of your cake and takes just as much time and care over each one.
The middle layer of this cake was to be a shimmery one, covered in pearl icing and then edible sequins. Michelle took such care making sure that the cake was evenly covered in the pearl icing using her spray gun. When I asked her why it had to be perfect if she was just covering it in sequins anyway she said that was just how she worked. She takes such pride in her work and that is something you should always look for when choosing ANY of your wedding suppliers. Nothing less than their best should be good enough.
The top layer of the cake was to have little white snowflakes all around it, I have always wondered how this was done so neatly and if I am honest I still wonder. I watched Michelle move the stencil all the way around the cake without once smudging any of the other snowflakes and without leaving any gaps!
With the top and middle tiers complete it was time to move on to the base. This was the most intricate of the layers and took the longest. Each flourish is cut and folded by hand before being added to the cake with pinpoint precision. This takes pure skill and a huge amount of patience and concentration.
The time had come to deliver the cake. Michelle delivers all of her cakes by hand making sure they are displayed beautifully and allowing her to take care of any last-minute touch-ups like removing the sequins that had dropped from the middle layer. She takes great pride in her work and rightly so because it truly is a work of art.
Hopefully, this will have gone some way to showing you why a bespoke wedding or celebration cake is that little more expensive. There is so much skill and hard work that goes into creating each and every layer.
Michelle owns ‘Love Life Eat Cake’ and is based right here in Rutland UK. She is an International award-winning Cake and Sugar Artist. You can find out more about her, the services she offers and book in for your own wedding consultation by visiting her website – Love Life Eat Cake.