beach themed wedding cake
by Deborah Godfrey
(Enterprise, AL)
Beach Wedding Cake
I baked a three-tiered white cake, iced and filled with vanilla buttercream icing. Each tier was torted into 4 layers. The base icing was ivory with white corneli lace piped over it in a large design to mimic the coral. The seashells and the coral were made by melting white chocolate and coloring it with paste food colors. I handpainted the details into the shell molds before pouring the melted chocolate. After they were set, {about 5 minutes in the fridge},they were unmolded and dusted with "luster dust", a very fine sugar. The coral, I piped out of the corner of a zip-lock bag in a free-hand design onto waxed paper. {This had to be removed from the waxed paper with gloves to prevent it from melting due to my body temperature}. The starfish were made the same way as the seashells. The large clam shell on the top of the cake {Topper}, I made out of marshmallow fondant. Inside, I set double wedding rings in royal icing. {They were the only parts of the cake that were not edible}. I also made the sand dollars and pearls with the marshmallow fondant. I assembled the cake at the reception hall. All of the cake decorations were carried in a cooler. The topper was the only part that I had to make well in advance, {1 week} to allow for the fondant to dry enough to assemble the clamshell. I "glued" it together with royal icing and helped support the weight of the top part of the shell by placing small white chocolate seashells inside.
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