The Wedding Cake is Done!

Here's how the cake started out:

Naked layers of cake!
Vanilla-Spice and Deep Chocolate cake with French Vanilla and Dark Cocoa frostings.

Here's what happened next:

The crumb coat!
Swiss Meringue Buttercream spread on in a thin layer and set in the fridge to chill.

...And here's the finished product!

All done!
The finished cake with black royal icing pearls and a sunny gerbera daisy on top.

Side note- the humidity today was/is horrible, which caused a little problem. My royal icing pearls started to melt rather than harden! The little drops became all 'smooshed' together in pools and the buttercream became slightly more transparent with the heat as well. Once in the fridge at the wedding it will set back up. Good thing I armed Elaine, one of the girls who picked up the cake, with a pastry bag full of that good ol' goo to touch up the edging before dessert time. Making this cake was a challenge, it was fun and rewarding, but at the same time... I'm glad it's over! Without my own commercial-size refrigerator and freezer, cake frosting in summer time can be just a bit too complicated.

Love to all,

(After all that hard work, I'm beat for today!)

{Crumb}