Last night I made three vanilla cakes to make up the third tier of the cake, 6 batches of cream cheese frosting, and colored the fondant. I used 13.5 cups of flour, 24 eggs, 19 sticks of butter, 6 pounds of confectioners sugar, and 7 cups of sugar.
Here are two of the cakes I made last night. The cakes are starting to get very large so I had to use a heating core in order to get the centers cooked through without burning the sides of the cake. I was able to find a heating core that only leaves a toothpick size hole through the middle of the cake and I'm happy to saythe cakes cooked wonderfully!
The cream cheese frosting looked amazing and I was tempted to dig right in! Thanks to the 40-45 minute cooking time of each layer of cake I had plenty of time to make as much icing as I needed. I will be digging in to this icing for the first time tonight but I won't use the majority of it until tomorrow at the venue.
As I was making the cream cheese frosting and packing it away in airtight containers, I was thinking "man, this is going to be very heavy to carry all this icing...", then I remembered the fondant!
I have 20 pounds of fondant! All of the fondant needed to be colored last night. I know... you are thinking "Shelly, why didn't you just buy the fondant in the color you wanted?" Well, the two colors I had to choose between was Ivory and White. Ivory was too Beige and White was too White, so I decided to go with the White and color it a nice, light Ivory color.
**Please notice how extremely tall I look in this picture. I am kneading the fondant on a regular height counter top which for me is way too tall, therefore I grabbed the step stool and hovered like a giant over the counter top! Gravity was my best friend while kneading all that fondant last night!**
In order to color the fondant, I bought Ivory food coloring gel and kneaded it through the dough. The picture above shows the beginning of the process.
I divided the fondant into quarters and colored each quarter then I combined them into halves. Twenty pounds is a lot of fondant to knead. The fondant to the left is the final result compared to the original, white fondant on the right. It is a subtle change, but the harsh whiteness is eliminated.
Tonight is my last prep night. I will be baking the last layer and filling and stacking the tiers. It seems surreal the wedding is tomorrow, but I feel 100% prepared and excited!
To order a cake from Pastry Shells, contact me at PastryShells@gmail.com.