Black & White Wedding Cake

Very nice!

-- -- Michal, http://cakesdecor.com | My Facebook: http://www.facebook.com/michal.bulla

ok this is just beautiful :)

-- Knk - https://www.facebook.com/KreamnKrunch

This is so fantastic! I can’t even imagine how you iced each cake to make it look like two with buttercream! Great job!

-- Sunny Smiles from the Cayman Isles!, http://www.facebook.com/caymancake or http://caymancake.wordpress.com

Beautiful and so original…I want to bite in to the chocolate part ;)

-- Monika, Kissimmee Fl - https://www.facebook.com/CakesandCupcakesbyMonika

Beautiful, is it completely in buttercream?? I also have one like this coming up in a couple of weeks and I have really been stressing over it! Any suggestions??

Absolutly beautiful!!!

deliveries can be so stressful. Looks great!

-- Maria @ http://www.facebook.com/rooneygirlbakeshop or http://www.rooneygirlbakeshop.com

well done! looks amazing.

-- MoniLovesCakes

jody130 – you asked for suggestions, so here are a few things I learned on this cake (and some things I’d change next time).
When you ice your tiers, don’t crumb coat the entire tier in white, do half and half. I was shocked at how much of the paper thin coat of white came through my chocolate icing, even though the chocolate was fairly thick. Mark your layers so that you ice them exactly half & half. You’ll be offsetting them when you stack. It’s not important to get the white/chocolate seam perfectly smooth because it’ll be covered with fondant (thank Heaven for small miracles).
Practice with the ganache so you’re comfortable with it. I used a small squeeze bottle to apply. You don’t want your ganache too warm or it’ll run down the side like water. In the origional pic the bride brought me, the ganache ran all the way down to the next tier most of the way around. I didn’t want mine to do that because I liked it a little more jagged.
The last thing I learned (the hard way of course), if you’re going to do the chocolate covered strawberries, use small berries. I picked the biggest ones I could find out of the container and by the time I’d dipped them in two layers of chocolate they were too big to set on the edges of the teirs. I know I’m saying a lot, but making this cake TAUGHT me a LOT. lol

missibakes, thank you so much for sharing your suggestions and thoughts, I will be sure to use them wisely, your cakes are beautiful and I greatly appreciate you sharing with me. Keep up the great work

A couple more questions if you dont mind, did you transport the entire cake assembled?? and what kind of support system did you use for this size cake??

Jody130 – yes, I transported it stacked. You can see where it settled a bit in the picture. Super hot weather (for western Oregon) and rough country roads didn’t help.
I used wooden dowels. The bottom three tiers had 3/8” dowels and I used two 1/2” dowels down through the entire cake. Did you notice I didn’t mention the second tier? When we got home from delivering, there was a ziploc bag on the counter with the dowels meant for the 8” cake. Instead of those dowels protecting the 8” cake when we hammered the long dowels through the 6” cardboard, they were sitting on my counter. lol

I definitely want to see a picture of your cake when you’re finished. I’m sure it’ll be amazing!

O wow!! I certainly appreciate all you help, I have been nervous ever since my friends daughter picked out this cake and begged me to do it!! Ive been sweating bullets!! I will have to deliver it 30 miles away, so that is why I asked if you transported it completely stacked, the sizes she wants is 16/14/12/10/8, so I imagine its gonna be a heavy one!! I will post them when done Saturday, the wedding is at 6:00 pm, and I know what you mean about the heat we live in South Georgia!!! UUGGGHH

This cake was 6/8/10/12/14 and weighed about 60#.