The grand total of ingredients I used on this wedding cake is as follows:
46.5 cups flour
29.5 cups sugar
9 pounds confectioners sugar
10 pounds butter
I started the evening out mixing the first batch of cake batter for the largest layer of cake. The pan is 16 inches which requires 1.5 batches of cake batter. I always make my desserts in small batches, therefore I had to make two batches of cake batter before I could start baking the first layer.
Once two batches were made I greased the pan, placed the heating core in the pan and filled the pan up with batter. I slowly placed the pan in the oven and came to the realization the pan might not fit in my oven. The pan was just barely overhanging in the oven!
Once all the cakes were stacked and filled I added a thin layer of icing.
Finally, I wrapped them tightly in plastic wrap and stuck them back in the freezer.
Here are the top two tiers laying out to thaw.
Here is the tiny top tier of red velvet cake ready for the plunge into the freezer.
Look at all those delicious layers! Yum!
If you missed the other posts about the wedding cake check out Countdown: 14 days!, Countdown: 3 days!, Countdown: Baking Day 1!, and Countdown: Baking Day 2!
Stay tuned for the next post! The final cake will be revealed!
To order a cake from Pastry Shells, contact me at PastryShells@gmail.com.