I took on the challenge of creating my first wedding cake this past week for recently married friends. The design was loosely based on bride’s blue and purple lengha, a traditional Indian dress. Each of the three tiers had four layers of chocolate cake with raspberry jam, and were filled and frosted with grand marnier buttercream throughout.
I wanted to apply some gold decoration to the sides and edges and researched several options, but was finally advised by a person at NY Cake to apply edible gold paint. It comes as a dust that you mix with alcohol or lemon extract. I thought I’d give it a shot and was thrilled with the results!
The whole process was a bit nerve wracking (especially the transporting in and out of my rather narrow refrigerator and to the actual event!), but enjoyable. It was rewarding to see the delight in the newlywed’s faces, to watch people going up for second and third helpings, and to receive compliments such as “Janet’s cakes just make you happy…”