I had more than one friend try to talk me out of this…I said when I first got engaged that I planned to make my own wedding cake, a 3-tier confection. My best friend, her mom and I had teamed up before to make birthday cakes, they made confirmation and baby shower cakes, they have a whole collection of Wilton supplies–and together we were determined not to be talked out of doing this…
I had revamped our cake topper months before… It all started with choosing the recipes, and sending my best friend’s hubby to the store with the shopping list:
- 6 dozen eggs
- half gallon whole milk
- a pound of Crisco
- 3 pounds of marshmallows
- 24 oz. white chocolate chips
- 9 cake mixes
- 32 oz. vegetable oil
- 2 pounds of butter
- 3 boxes Jello gelatin
- 4 pints of whipping cream
- 16 pounds (!!!!) of confectioner’s sugar
- 2 pounds of sour cream
And, we had to make at least one trip back to the store for extra ingredients! The cakes were baked on Wednesday evening (without me there) and the fondant was prepared…
On Thursday morning, we started by leveling the cakes… Some of us (okay, one of us) didn’t think the fancy Wilton cake leveler really worked, so she went to the garage to get a different tool…
We had quite a laugh over that one, and we teased her relentlessly! Once the cakes are leveled, two layers were stacked together with a buttercream/cream cheese filling, the fondant was rolled out, a design was embossed into it, and then it was draped over the stacked layers…
The fondant was tinted an ivory color, so we used white buttercream icing to pipe details over the embossed design on the fondant…
I piped…
My friend’s mom piped…
I piped some more…I thought my hands would never recover from the cramps I had by late afternoon… Finally the three tiers were complete and put away in the fridge until they would be stacked into the final cake presentation late Friday evening. Then it was time to make the grooms cake.
Early in our wedding planning, I mentioned the idea of having pie or a non-traditional wedding dessert, but one thing my sweetie was adamant about was that we have cake, “not cupcakes, but a cake, chocolate with chocolate filling and chocolate frosting (and not the low-fat imitation frosting, and not fondant, but real chocolate creamy frosting). And it should be a banjo cake.” (He was of course, just teasing about that last part, but I remember details of things people say, I filed this away for later). I was determined to surprise him with a death-by-chocolate, no holds barred, banjo cake.
This one started as 12″ round layer cake and a 9′ x 13″ rectangular cake that I cut into a banjo neck and headstock shaped layer cake. We used fondant over a cardboard disk to form the drum head… There was more piping…
You can sort of see at the left of the photo above, we used bolts from the hardware store as the tuning knobs on the banjo. The strings were a challenge, this was the last thing I did that day, and my hands were aching, the icing was dryer, and my strings weren’t the straightest… But who cares, it looked fabulous, looked professional, and it completely caught him by surprise!
It disappeared incredibly fast Saturday afternoon, and it tasted a*m*a*z*i*n*g! Sweetie didn’t take time to eat any cake at the reception (I did, I had the white chocolate flavor!), but we made sure to save him a large piece that we finally shared Sunday evening. He was quite pleased.
Would I do it again? Make my own wedding cakes, make the mints, etc… YES I would! Not that I don’t think professional cake decorators earn every penny they make, they do! But I had so much fun making these, spending the time with friends, keeping the surprise from the groom…it was a blast and I’d do it all again next weekend, if I could!









































































