Here is the story of my mom and dad's 40th wedding anniversary cake.
Over the weekend my parents celebrated 40 years of marriage together! And I was lucky enough to celebrate with them and make the cake. It was fun.
My first idea was to use fondant. But then, no one in my family actually likes to eat fondant. It looks stunning, but it would just get peeled off each piece of cake.
I decided to focus on making a cake of decadence, so mouth-watering that it would stand apart from other wedding/anniversary cakes.
Chocolate came to mind immediately, but then not everyone likes chocolate. Ok, I thought to myself, I could make each tier a different flavor. Uh-oh, if I do that, then I open up problems with structural stability and consistency with each tier, not to mention a frosting that would compliment different flavors of cake. And also too many options for fillings.
It was narrowed down to one flavor, one type of filling, and decided on Swiss Meringue Buttercream. It is so smooth, creamy, and simply heavenly.
On to picking decor and flavors. My mom's wedding cake was multi-tiered with the top tier separated by columns. BTW, my dad's mom mad their wedding cake!
The original wedding cake was richly piped with borders and flowers. In honor of the cake, I wanted to do some old school piping and separate the top tier from the bottom two. But at the same time, I wanted it to look more modern.
Final product: Peach Bellini Cake, white cake(with a hint of peach), rich peach filling, Swiss Meringue Buttercream laced with Peach Schnapps).
Swiss dots on bottom and top tier, cornelli lace in middle tier. Top tier separated by filled champagne flutes.
The cake and filling were recipes by Dede Wilson. I LOVE her recipes!!
And finally, here are the pictures.