We’ve had a very busy week this week, creating this 4-tier vintage birdcage cake. This needed to serve at least 130, as it was being used as the dessert at the wedding. The guests had a choice of four flavours: Vanilla sponge with jam and vanilla buttercream; lemon sponge with lemon curd and lemon buttercream; coffee and walnut sponge with coffee buttercream or raspberry sponge with raspberry conserve and white chocolate ganache! We’ve certainly enjoyed all the off-cuts this week!
We decided to stack the cake at home and then transport the whole thing to the venue in the New Forest. That was one HEAVY cake! I literally couldn’t lift it myself but thankfully, Mr Forest Cupcakes was on hand with his strong muscles 🙂 Luckily we didn’t have too far to drive, but we did drive extra slowly with a big ‘Wedding Cake Onboard’ sign in the car window. There are now about a dozen sugar pearls rolling around in the boot of our car so it was a god job I took spares!