Saturday marked a bittersweet moment as far as cakes are concerned. I baked, decorated and built my very last wedding cake. Forever? Maybe, maybe not. For a while? Absolutely.
I know what you are going to say... "but you do such a great job!", " you can't stop making them, you're so good at it".
What a lot of people don't understand is how much work they are. It takes about 5 dozen eggs, 10 lbs of flour, 8-10lbs of sugar, 6 cups of oil, 10 table spoons of vanilla, 4 cups cocoa powder,1-2 cartons of pastry pride, 6 cups of crisco, 8 pounds of powdered sugar, various spices and flavor extracts, 8 hours of baking, 6 hours of mixing, 4 hours of decorating (depending on the details involved), an hour of leveling and an hour of filling and crumb coating and the entire space of my refrigerator. I can't go grocery shopping for 2 weeks leading up to making the cake because there won't be room for groceries and cake in my refrigerator. Plus hours of cleaning and dish washing.
This last cake for Cory & Heather pushed my stress level over the edge. The cakes weren't setting up like they normally do and the crumbs seemed excessive. On the day of the wedding the fondant stuck to the boxes so large chunks of findant were coming off while I was trying to set it up at the wedding venue. Thankfully I had some pure while buttercream frosting with me and I was able to patch everything make it look nearly flawless.
All that said, it has been an absolute honor and pleasure to have made so many wedding cakes. It is a special thing to be asked and be part of such an important day. I am proud of my work. There has , literally, been blood, sweat and tears involved with each and every cake.
So here it is: