Adrian & Laura’s Wedding Cake

Several months back, Lauren posted about our trial run wedding cakes for my brother’s wedding. Well, the wedding was at the end of June and was absolutely beautiful! (And I must say, so was the cake) Simple, but elegant is the best way to describe the wedding cake.

I ended up using the pound cake recipe I originally used, but with the alterations Lauren and I had made. We substituted cake flour for all-purpose flour, and buttermilk for milk. The result; a to die for pound cake that practically melts in your mouth.

Cake baking was the easy part, it was the hot humid weather in Halifax proved a new challenge I wasn’t anticipating. Relocation from the dining room, adjacent the kitchen where my mother was busy cooking away was necessary to escape the battle of Fondant & Moira VS Humidity. So the logical solution…have my father re-assemble our dining room table in the basement. After a couple attempts to roll the fondant out perfectly, I got the cake exactly where I wanted it to be.

The next challenge was to get the cake from my family’s home, to the hotel where the wedding reception was being held in one piece. You might wonder why this would be a challenge, and if this is the case it means you have never driven with my mother. Luckily we made it there, and the cake arrived in one piece.

The reception was lovely, and my brother Adrian and his wife Laura loved the cake. Laura’s mother froze the top tier of the cake for them while they are away in Germany. I can’t wait for them to enjoy it again on their 1 year wedding anniversary. (Although I’m sure it will not be nearly as tasty after being frozen for a year!)

Published in: on October 27, 2010 at 10:30 pm  Leave a Comment  
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Wedding Cake Take 1

Moira‘s brother, Adrian, is getting married on June 25th (congratulations!!).  As they are both originally from Halifax, Nova Scotia, the wedding will be taking place there with the whole family in attendance.  Although neither of us have EVER even attempted to make a wedding cake (a two-to-three-tiered cake covered in rolling fondant), when they had their cake provider back out last minute, Moira was there to save the day, offering to bake it for them instead.

And thus our wedding cake adventures have begun and we had our first trial run, from start to finish, yesterday/last night (baking takes forever).  The only practice either of us have had is watching the Food Network’s Cake-Off Challenges and other cake decorating shows that have recently become so popular, such as Cake Boss and Ace of Cakes.  Being a die-hard fan of pretty much anything Food Network (with a few exceptions of course, cough cough Rachel Ray), I consider myself quite the Cake-Off aficionado.  It’s pretty astounding how much you can actually gain from watching reality shows, Food Network reality shows at least.

Anyways, starting with the actually cake baking itself, we decided to go with a classic pound cake (sturdy, heavy, and tasty!).  We doubled the recipe and tweaked the second batch, to see if it would be better or worse.

In the second batch we used buttermilk instead of milk and cake flour instead of all-purpose.  The ending result had a much softer and pleasant texture and a great tangy-ness that we loved.  I would highly suggest the tweaked recipe over the original, although both are really awesome (best pound cake I’ve ever had).

Recipe courtesy of


  • 1 cup butter
  • 1/2 cup shortening
  • 3 cups white sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups milk
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Fondant rolling was a lot easier than I thought it would be.  Having seen many Food Network Challenges gone wrong, most of the disasters were fondant related.  Fondant is very much like play doe and therefore must be handled as such.  It is easy to roll out, but hard to handle with your hands because of the risk of finger prints.  I think Moira did an awesome job with the fondant.
Where we need improvements:
The buttercream icing:  it was far too sweet for such a sweet pound cake so we were thinking of making it a cream cheese buttercream for the next try.  Also, we did not put enough buttercream in between the cake and fondant which would have gotten rid of a lot of the imperfections with regards to our rounding off of the cake itself.
Wish us luck next time!
Published in: on June 8, 2010 at 2:09 pm  Leave a Comment  
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