A few days before the wedding, I took the frozen cakes, icing, and all other bits over to Vancouver, then layered/filled/frosted the individual cake tiers at my grandparents’ house the day before the wedding. The morning of the wedding I recruited Lynette to babysit the cakes in the back seat of the car as I drove carefully across town (thank goodness it was cool in the morning and there was very little traffic!), where I assembled and decorated the cake at the wedding venue (The Beach House Restaurant in West Vancouver, overlooking the water – beautiful!). The whole time I was praying that the cursed frosting wouldn’t melt off the sides of the cake, but despite all the trouble it gave me, it held up just fine (even after sitting out unrefrigerated for several hours during the wedding reception) and tasted fantastic. However, it was so impossible to work with that I will not be using that particular frosting recipe again. 🙁
In the end, the cake as a whole turned out beautifully and it was delicious – and it didn’t melt or fall over or anything! I was hoping to get some pictures from the wedding photographer of the bride and groom cutting the cake (during which I had my fingers AND toes crossed and a horrible grimace on my face because I was terrified the whole thing would collapse!) but apparently the photos might be a while, so a) stay tuned! and b) I don’t have any pictures of what the inside looked like – but just know that this was a lemon cake with raspberry jam filling (a very easy, very delicious freezer jam – I used half a batch to fill the cake) and the-most-frustrating-but-nonetheless-delicious cream cheese Swiss meringue buttercream frosting, and everyone agreed that it tasted wonderful. 🙂
I got most of my wedding cake assembly tips from my trusted friend Martha, and some frosting tips from Zöe Francois’ blog post and video on frosting a cake. I would highly recommend a revolving cake decorating stand for easy frosting, as well as a large offset spatula – these were the two most useful tools I used….