The photo to the left is a photo taken by my friend, Lisa. She took it at a wedding she recently attended, and I lifted it as I thought it was so beautiful. I am guessing the leaves and vines are fondant, but the flowers are real. I'll ask her and get back to you…
Today I promised to tell you how I preserved Maggie and Rob's top wedding cake layer.
It was very easy, the only thing you should do in advance is make sure you have a very large Tupperware-type round bowl - about 18" across and 6" deep, a board of set the cake on, plastic wrap, foil ---- and this is the most important --- room in your freezer!
Step #1 - Choose someone reliable to commit to preserving your top layer.
Step #2 - Safely wrap and preserve any cake topper you may have used. Hopefully, the future generations would like to use it. I love how Debbie chose a porcelain ornament so it can be handed down.
Step #3 - The experts say to freeze the cake 30 minutes to 2 hours ahead of the process. I think this was recommend because some cakes are frosted in butter cream and thus the frosting is not firm. I did do this, but as Maggie's was covered in fondant, I don't think I needed to.
Step #4 - Whatever you choose to set the cake on, whether it be a plastic cutting board, a piece of wood, or cardboard, wrap it in foil to protect the cake from tasting like the platform.
Step #5 - Cover the cake in 2 layers of plastic wrap.
Step # 6 - Then cover the cake in 2 layers of foil.
Step #7 - Store the whole think in the Tupperware Bowl and freeze. Don't forget to "burp" the Tupperware to get the air out! This will preserved your cake for up to a year.
Most of this info was gleaned from: Susannah Chen - www.yumsugar.com
Tomorrow --- Pictures from my first anniversary, and our cake!
http://my.bookbaby.com/book/simply-the-best - my new mystery! (It's about a wedding planner! :-)