I was asked to combine an 60th wedding anniversary and a 80th birthday for this cake.
Taking the lead from the black and white damask cake I made last summer in my class with Stephen Benison, I recreated the damask design in ruby red and added red roses with silver foliage.
The 2 side cakes were lemon with lemon mousse filling and lemon buttercream. The stacked cake was french vanilla and chocolate fudge marble with chocolate raspberry filling. All are covered in vanilla flavored fondant. Together, they would serve 80 comfortably.
I was going to be away for almost 2 weeks before this cake was needed, not returning until the day after the party. Not wanting to disappoint the client, I assured her that I could package the cakes for freezing and defrosting so that they would look and taste as though they'd been made the day of the event. All of these cakes, when wrapped and boxed, fit into home refrigerators and freezers. After setting them up at the venue, the client placed the flowers into prepared areas of the cakes and added the silver butterflies. She was thrilled with the results (and so was I), e-mailing me after the party to tell me that everything went smoothly and that the cakes looked and tasted wonderful.
