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Wedding Cakes & Marzipan

These last 2 weeks have been focused on Wedding Cakes, & Marzipan. We have used tons of icing sugar, creativity, and skills.

Over time wedding cakes have changed entirely, colors have changed, and purpose of the wedding cake has also changed drastically. The earliest we can track ancient wedding cakes to is in Ancient Rome. These cakes were broken over the brides head as a sign of good fortune. These cakes were made of wheat or barley. The earliest tiered cake was the one that was made for Queen Victoria & Prince Albert. Royal icing, which is still used today, was created for their cake. As the years go by, the style, & colour have also changed dramatically. For example, bridge work, crimping, etc. have all become “outdated.” (University of California Regents, 2014)


Two local wedding cake designers are Liam Grainger & Natalie Escudero of Lucious Creations (Port Coquitlam, BC) & the lady (I couldn’t find her name on the website) who owns Cake Conspiracy (Vancouver BC). I like how Liam & Natalie’s cakes are a mix of more tradisional wedding cakes, and kind of crazy cakes.    The less traditional ones do give more variety to their gallery though. I like Cake Conspiracy’s cakes because they look really cool, and there is a wide variety of things she has done. Between the two, they are somewhat similar, except that Cake Conspiracy has a lot of fondant based cakes in the shape of characters, and such; where as almost all of Liam & Natalie’s cakes are strictly in round &/or square cakes.

Two global wedding cake designers are Krista Verÿzer who owns Cakes by Krista in Kingston, Ontario, & Ron Ben-Isreal of Ron Ben-Isreal Cakes in New York City, New York. I like how Krista’s Cakes are very playful, but are still sophisticated. Some of them are a bit out there, but the majority of them are pretty good. Most of Ron’s cakes have some sort of floral decoration to them, some of them are really pretty. Between the two, they are somewhat similar. Ron decorates a lot with flowers, where as only some of Krista’s cakes have been embellished with florals/flowers. Ron also does a lot more detailed stuff, where as Krista’s are less showpiecey.

For my cakes, got my ideas mostly from Google, but I also drew what I had seen on display by previous class’. For my royal icing cake, I wanted to to be simple, so I opted for a “strap” of flowers. I think it turned out well, except I would have liked them to be a bit lighter in colour. The colour does grow on you though. For my fondant cake, I had seen a cake, that was made a student in a former class, on display upstairs, and really liked the ribbon colour, as well as the overall simple design. I attempted to recreate the colour that was on the cake, but with only my memory to go by, it was hard to do. The Note: Dark Coloured Fondant does not work well when attempting to create a ribbon around the cake(s).

When working with royal icing, I learned how to alter the consistency of the icing depending on what it was needed for. For example if your royal icing is too stiff, whip it up, or add some water to thin it down to the correct consistency, but if it’s too thin, add icing sugar till it thickens up to the consistency you want it to be. I also learned that total icing always needs to be covered with a damp cloth to prevent it from hardening. These skills were beneficial to have acquired when making the royal icing cake, as almost all of these newly aquired skills also relate to fondant too.

When making a real 3-tier wedding cake with fondant, the first thing to do is to draw a picture of what you intend your cake to look like when it is finished. Next, do all mise en place, and get ready to bake the cake. Once the cake cools down, & your have all your decoration are ready to begin! Cut, & fill the cake, then mask and freeze it (freezing the cake first will ensure that there are no cumbs floating around). Next, roll out a thin (but not too thin, or it will break!), layer of marzipan. Smooth the marzipan, cut off the excess, and spread a layer of clear piping gel/miroir on the marzipan. Roll out desired fondant, apply, smooth, shape, & cut. Apply decorations, & piped royal icing border. If cake need to be delivered, put dowels in the cake for extra support while traveling (depending on if any of the cakes touch). Deliver the cakes separate from each other, then tier them when you arrive at your destination. Be sure to bring extra icing, & decorations just in case!

When working with marzipan, I transferred, & solidified some skills from the making of wedding cakes, such as how to mould it, treat it, etc. When making marzipan it is important that it doesn’t get over mixed, as it can get oily when over mixed. You can mould fondant & marzipan very similarly, except that marzipan is more delicate than fondant, and so great care must be taken when making/assembling something like a rose. I also learned that marzipan can be rolled out into a sheet, but if left uncovered, it will become dry, and useless. Therefore to prevent this from happening, always keep the marzipan happy. Also, I learned that you can airbrush colour on too.

As of yet, I haven’t worked with the airbrush, and so am unfamiliar with the procedures, & techniques of working with it.

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