We had the pleasure of welcoming Nicole into the family on the weekend. She married my Uncle Tom in a lovely ceremony followed by a fabulous reception.
The happy couple asked me to create a wedding cake for them.
This Raspberry White Chocolate Ganache cake tasted even better than it looked.
I made a three tier, white pound cake. It was really moist and rich.
I used apple sauce instead of oil in the recipe.
The entire cake was covered in white butter cream frosting. I would have liked to use fondant but simply ran out of time and confidence. I've only worked with fondant once.
The flowers were made out of tissue paper. I cut out four layers for each flower and glued them to toothpicks. I really like the delicate look that they give the cake. I poked the flowers into the cake just before the cake was to be served and viewed.
The wedding day turned out to be a scorcher and my icing was actually melting on the way to the hall. The flowers helped to hide a few of the trouble spots.
Each layer had a raspberry, white chocolate ganache filling. It took a bit of experimenting to get the right consistency. I spread out a layer of raspberry pie filling then topped with a layer of white chocolate ganache. My chocolate to cream ratio was 250 g white chocolate to 1/2 cup of whipping cream. I found a great article at the Big Bake Theory {love the blog name} that was super helpful.
I was happy with this simple, pretty cake.
And got rave reviews on the taste! Yum.
The gorgeous couple, cutting the cake.
Welcome to the family Aunt Nicole!
xoxoxo