How many times have I mentioned that I will be making my first wedding cake this year? Fifty? Yes, I am obviously excited. Cautiously excited. I've never made a cake of such great importance, so I'm carefully planning every step.
At the bride's request, half the cake layers will be white with lemon curd filling, and the other half will be chocolate cake with raspberry filling. I can easily locate a good chocolate cake recipe, but I've been test-driving white cake recipes for almost two months now. Last week I finally found a moist, scratch-made white cake recipe that I'm really excited about. From pristine white interior to delicate flavor and crumb, I am pleased with every aspect.
(The bride has not taste-tested this cake yet, but I'll be sure to amend this post with her thumbs-up or thumbs-down!)
The official wedding cake will be covered in rolled fondant, but I plan to use Swiss meringue buttercream as a crumb coat - and that's what I used to decorate this test cake. Since I've been getting a few emails from frustrated Swiss buttercream first-timers, I decided to put together a video tutorial. Hopefully this can be used with the recipe for successful results!
(Also be sure to check out Rosie's in-depth Swiss Meringue Buttercream tutorial, and Shelly's too!)