Matt's sister Marcie got married last week and asked me if I would do her wedding cake. A risky move on her part, considering I've never done a wedding cake before! She had confidence I guess and I had reckless abandon and together, it worked out okay. However, in case you are thinking of making your sister-in-laws' wedding cake in the near future, here are some pearls of wisdom from me to you. Consider it my Christmas gift to you.
Do: Have an awesome aunt with a huge kitchen and double ovens to bake all 9 layers of cake in.
Don't: Fail to grease the pan thoroughly enough.
Don't: Start to cry when things start getting a little...frustrating.
Do: Have an awesome sister who is willing to be your cake assistant and do whatever you tell her with amazing skill and speed (and who also happens to be fantastic at going through the McDonald's drive for you).
Don't: Threaten said assistant with wayward greenery when things start to get a little...frustrating.
Do: Purchase a heating pad for the aching pain you will have in your back after piping hundreds of royal icing triple dot clusters.
Do: Stand by your cake the entire night to beat little children who might approach to quickly or closely.
Do: Leave before they actually cut the cake, because it feels a little like watching your child being eaten, which is never good.
The final product: This cake probably took a combined effort of about 30 hours of (wo)man labor between myself and my sister. The top and bottom layer was white cake with butter cream icing and a raspberry reduction sauce (made by Matt's culinarily gifted brother, Jon). The middle layer was chocolate cake with butter cream icing and Carmel and Heath bar filling.
