My Best Friend’s Wedding
Never in my wildest thoughts would I have imagined forming such a strong relationship with somebody met online. Yet, over the past two and a half years, Lisa has become just that: my bestfriend. I would have done (almost) anything, even singing badly at the corner bar to pay for my fare. No way I was going to miss that. They had decided to cater their own wedding and we quickly started exchanging emails about the how’s and what’s of the project. She mentionned getting her wedding cake from a bakery she liked and my first thought was "Yeah! I get to be in the wedding instead of baking for it!". My second thought was "Geez! I could save them so much money if I did it myself!" It would be my wedding gift and yes, that’s how it all got started.
Since I was baking for a close friend, at her house, right there in the middle of 6 other women preparing all the food, I expected something to go wrong. And it did….to a small extent since nobody saw it, but it was staring me in the face everytime I was working on the layers. Hence my constant "spatulating"….to say that the cakes got enough "massage" time is an understatement. I remember Lisa’s friend Kim stopping her work to stare at me with that look of "OMG, you’re patience is without limit, you are kind of loopy though". Yes, I was loopy (wouldn’t you be after a few nights with a 5am bed time?) and yes, I have endless patience.
It all started just fine really. We had trouble finding the right pan size but that is nothing that can’t be fixed so instead of doing a 12 inch – 9inch – 6 inch tiered cake. We bought one 12 inch pan for the bottom, I used one of Lisa’s 8 inch square for the middle and trimmed another 8 inch into a 6 inch for the top. I started at 4pm on thursday and I turned the oven off at 2am…10 hours of oven time. Yeehaaww! While the cakes were baking, I was doing other things like the fillings, the buttercream, getting the next batches ready, making sure they would all stack to the same height, etc…. I made all the buttercream I needed that same night to free some room in the kitchen for Friday’s savory preps. Kelly, Lisa and I marveled how gorgeously silky and soft it was, pure white…I just wanted to kiss it!
By 10am the next day, I just wanted to kill it…well, not all of it….It got really humid and rainy that night and one batch of buttercream (and I am not talking 2 cups here…think industrial quantities!!!) was breaking, terribly, but I doctored it and moved on. Murphy’s Law: out of time, out of room and as I went to apply it to the middle tier, it broke on the cake…not as bad as in the mixing bowl and everybody was saying it looked fine….but if you have been in charge of a project you cared for deeply, you will understand why all the imperfections of that middle tier just kept staring me in the face (and it’s not like I don’t know my way with Mrs. Buttercream!), I had no option but to keep going. I proceeding with the decorations with a pinch in my heart…I hated it. It was not until I took it to the reception hall and started putting the ribbon and flowers around it that I got excited again. W. was there helping out and when he saw it coming together, he got all tiery eyed. I let out a big sigh of relief. Lisa had seen the baking and building but I was keeping the final decorations out of her sight, for the real moment of surprise later. I think it worked, she said it did. Except for the ribbon that started to bubble because of the humidity in the walk-in refrigerator where the cake was waiting next to a small water leak. Murphy’s Law….again!
Before I proceed with a little explanation of the picture below, let me recap the tiers for you and run down a fun list:
– bottom tier: carrot cake with cream cheese frosting
– middle tier: pumpkin cake with butterscoth filling
– top tier: dark chocolate cake with vanilla buttercream
– the whole cake was covered with the same buttercream.
– ten hours of oven time, 7 pounds of butter, 11 pounds of sugar, 43 eggs, 16 cups of grated carrots, 3 batches of carrot cake, 3 batches of pumpkin cake, 5 batches of chocolate cake (2 of those were used to make chocolate cupcakes), 2 batches of cream cheese filling, 2 batches of butterscoth filling.
– Sleep on the plane back home: priceless….
Sorry if the quality of the pictures is touch and go but I borrowed from three different people what I needed to illustrate the "making of" the cake. No set ups…almost real life feed. I had brought minimal equipment and lenses and left my flash gear at home (doh!). I did have to doctor the cake picture by brushing off a garbage can that was right behind it, one arm and a couple of wires. Hopefully you get a good feel of how interesting those 5 days were at Casa Lisa!!
Once the layers are cut, the buttercream is applied in between each, then the cake is stacked and waiting for a little coating.
I am only showing you one tier and not all of them because it is just a matter of repeating the same steps for each layer.
Tip: To prevent your cake from forming a dome and having to level each layer, lower your oven temperature. I baked all the cakes at 340F instead of 350F and did not have to level any of them (I did however cut a small layer off for Lisa to sample!).
Tip: make sure to clean as you go and have plenty of cardboard to move your cakes around. Cut your cost like I did by recycling shipping boxes which work just as well as specialty made cake squares or rounds. I did however bought the final cake boards in the exact dimensions I needed as they are less thick and better looking for the finished product.
The cake gets a first "crumb coat", a thin layer of buttercream is applied all over then the cake gets refrigerated until the buttercream is hard. This prevents cake crumbs from mixing into your final buttercream coat. Simple 5 petal "flowers" are randomly piped on each side.
I don’t always crumb coat cakes but when it comes to wedding cakes or party cakes, I automatically do. It really traps all the crumbs from getting into your buttercream as you spread it on the cakes. Cover with a thin and relatively smooth layer but do not worry about it being even or perfect. It is going to get covered anyway.
Tip: apply large dots of buttercream to the sides and play a connect the dots game to spread the buttercream evenly as you run your spatula over the sides and top.
Tip: if you have uneven corners or edges, do not worry. Refrigerate the cake until the buttercream is hard and work with your spatula dipped in hot water and wiped dry to smooth things out.
The cake is all decorated with piped flowers then refrigerated until the buttercream gets hard so it will be easy to paint on the flowers later on. I trimmed one layer of the cake for a visual of what the final layer would look like. Also gave Lisa an idea of where on earth I was headed!!
Before piping the flowers, I ran the ribbon around the cake to mark its height and I stopped piping the flowers right above that line. Saves you time and assures you that the ribbon will stay nice and flat…usually (read above).
Lisa made me happy by choosing a very simple piping design since I had told her how much I disliked buttercream flowers and roses. I don’t dislike seeing them, I dislike making them…to each his/her own.
White pearl dust is mixed with small amount of clear vanilla extract to make a semi liquid paste, then each flower gets painted over with it to add a little shimmer to the final cake.
I used the same shimmer dust from Wilton I used to paint on the Poire D’Eve cake, but in pearl white which came out slightly lighter than silver and added the perfect accent to the cake.
Tip: use clear vanilla or another clear alcohol (type vodka) to form a paint and add more as it dries as you paint..or talk.
Each cake layer gets a trim with a purple ribbon (thinner at the top layer for optical effect), fresh mums and artificial frosted berries, twigs and leaves are applied at each corner. Finally the cake topper gets positionned on the cake and Helen lets out a deep breath.
Since the theme of the wedding was Fall Extravaganza, the hall and tables were decorated with fresh mums of the most beautiful shades and I had a lot to chose from the ones not used for the room. I accented the flowers with artificial frosted berries, twigs, etc…cut from a wreath bought at a craft store that I cut apart.Since the flowers were positioned just a couple of hours before serving I just soaked the stems in water to hydrate them well and clean them up.
Tip: if you use fresh flowers on a cake that remains at room temperature for a long time in the middle of summer, use specialty made tubes that you fill with water and stick in the cake.
Homemade wedding cake topper: the bride dragging the groom was cute but plain, so Lisa had a friend glue on the "gone fishing" trunk, the beer cans and the fishes were just positionned on the buttercream. Fresh mum and berries details on the right.
The topper was flat so I just set it on the cake with a dab of buttercream on the bottom but that was not even necessary. Depending on what topper you chose, you can secure it with buttercream or toothpicks, extra flowers, etc… Do not be afraid to get crafty and make your own if you don’t find excatly what you need, like Lisa did.
As it is customary, the top layer was set aside for Lisa and Wayne’s first anniversary. Double and tripled wrapped in their freezer. Display of macarons sent by Veronica. Love those distressed cake stands!!
So, taking the top tier off may not be the cleanest or easiest job to do but it came off without a hitch (Murphy had to much to drink and left us alone!).
Veronica from Veronica’s Test Kitchen took time out of her busy baking and selling schedule (check out her online store!!) and sent Lisa 8 dozens macarons (I think, I lost track after the 5th box) to add to the dessert table and they were all gone (except for the bridal dozen) by the end of the evening. Who would not jump on passion fruit-milk chocolate, rose buttercream and salted butter caramel?!!!
16 cups of freshly grated carrots went in the cake…See, it was healthy after all..hmmhmm. My bridesmaid bouquet.
Not much to add there except that all the flowers and bouquets were exquisite and perfectly arranged for a Fall wedding.
I turned the cake pictures into black and white ones with a color focal point to minimize the glare from the flashes as about 20 people were taking the same pictures at the same time.
LizNoVeggieGirl November 15, 2008 um 9:00 pm
Jennywenny November 15, 2008 um 9:07 pm
Wow, congratulations! You’re a total rock star! It must be very stressful doing something like this and you just kept on going and it was wonderful. Sounded totally delicious too!
southern daze November 15, 2008 um 9:12 pm
I so enjoyed reading about your adventure. The cake turned out gorgeous and my mouth is watering just thinking about it! Congrats on a job well done and I wish your friend a lifetime of happiness!
Lis November 15, 2008 um 9:15 pm
The cake was more beautiful than my wildest dreams.. watching you make it was great fun and I was in awe of your talent 🙂
Thank you so much, from the bottom of our hearts, for not only giving me a gorgeous wedding cake – but for being with me every step of the way.. for that I can’t express in words how honored I felt and how grateful I am for your love and friendship.
Anonymous November 15, 2008 um 9:18 pm
Love the bride and groom topping! Fun to see something humorous and personalized. And the cake looked and sounded scrumptious.
MyKitchenInHalfCups November 15, 2008 um 9:34 pm
The beauty of your cake is true friendship Helen – at least in my thinking a friend brings out the beauty and minimizes any faults.
I for one am with you on making friends on line! Once I didn’t understand but I do now.
I’m so happy for all.
[email protected] November 15, 2008 um 9:42 pm
What an incredible gift to be able to give to your best friend! That cake is truly incredible!
May November 15, 2008 um 9:54 pm
Wow Helen! So so beautiful and impressive!! Well done! 🙂
By the way, I quite like the way the ribbons got weavy, looks pretty 🙂
Rosa's Yummy Yums November 15, 2008 um 10:13 pm
Wow, you did an amazing job! That’s ever so thoughful of you… It is really pretty, perfect and surely better than any bought cake!
Anonymous November 15, 2008 um 10:28 pm
Helen, that cake is truly stunning. I love that you used Lis’s favourite recipes for each layer, and the tonal contast of the butterscotch frosting between the two ivories is so pretty.
It’s every bit as beautiful as I expected. Congratulations on pulling it off, and even bigger congratulations to Lis and W!
Abby November 15, 2008 um 11:00 pm
Everything looked fabulous! What a job – you’re a true friend! The colors were lovely. I got married in the fall, too, because I love fall colors!
Clumbsy Cookie November 15, 2008 um 11:21 pm
Thanks for sharing your journey Helen! You and Lisa are lucky to be bestfriends. You gave her a wonderful gift, it’s lovely!
Chris November 16, 2008 um 12:24 am
I love it! I love it! I am so pleased you all have a fantastic time. I can’t see the Flickr photos but all the others? Wow.
Cannelle Et Vanille November 16, 2008 um 12:28 am
first of all, what a great friendship you developed and what an opportunity that was to fly out to her wedding and to make her cake. What a gift! And this was a great tutorial and great photos given the time crunch and all the other obstacles. Fabulous!
Animals Are Intelligent Too! November 16, 2008 um 12:31 am
Beautiful cake! I am impressed by your tip of sticking little tubes of water into the cake to keep the flowers fresh. Great idea.
Sunshinemom November 16, 2008 um 1:03 am
I am a bit of a sentimental fool, and the whole bit got me ready to cry! Bless your heart!! I think both you and Lis are lucky to have this beautiful friendship. Thanks for the tips! The bride dragging the groom is so good – I must show this to P:)! The macaroons looks damn good and crisp!
Is it an American tradition to keep the first tier frozen till the first anniversary? This piece of info is new to me!
I am sure the patience comes from the pilates you teach:)
Sunshinemom November 16, 2008 um 1:04 am
The first pictures doesn’t come on screen!
Anonymous November 16, 2008 um 1:26 am
All I could say is WOW!
Anonymous November 16, 2008 um 1:49 am
Okay, we have a new word – spatulating. Gosh, helen, the cake is gorgeous. I can just imagine those pearlescent petite flowers. I like the way you designed it – very elegant! And I love the wedding topper …gone fishing ha…haa…
Thank you also for the step-by step pictures about cake decorating. Maybe you can do a 101 on that on dessertsmag too :).
ooohhh….and whoever arranged my macarons on those distressed cake stands…they look adorable overflowing like that.
I can’t see the top photo too.
Anonymous November 16, 2008 um 1:54 am
Wow! That is amazing!!!
Helene November 16, 2008 um 1:54 am
Sorry for the picture. It should be all fixed now.
Helene November 16, 2008 um 1:58 am
Veronica: I put the macs on the stands although I wanted to 1/ eat all of them and 2/ steal the cake stands!!!
You must be a little spy because such a tutorial is in the works as we speak. I am going to have to make a small cake for some pics I still forgot to take but nothing of this magnitude!!
Mary November 16, 2008 um 2:12 am
It’s every bit as beautiful as I imagined it would be.
Mallory Elise November 16, 2008 um 3:05 am
oh what an awesome cake. I want MY wedding catered only by food bloggers. 🙂 hey guess what–i met my best friend online too.
Anonymous November 16, 2008 um 3:16 am
What a true and lovely friend you are to Lisa. You work was fabulous and the final result a masterpiece. What a gift for you BEST friend. Love the combinations I have waiting for this day for a long time. Yours
Leacayoungart November 16, 2008 um 3:37 am
The cake looks great. I think that is so nice that you can find friends on the web. I have great friendships out on the web but have never met one yet. Good for you.
Anonymous November 16, 2008 um 3:38 am
The saying, "we are our own worst critic", definitely applies here. No one saw what Helen speaks of… That cake was STUNNING, TASTY as all get out, the buttercream was OMG and the whole was a wonderful symbol of Love and Friendship!!!
Christy November 16, 2008 um 3:39 am
Oh wow!! You really went all out on that cake!! I bet all the guests (and the couple,too) were gushing over it!! Thank you so much for sharing the process in such detail with us. Can’t believe you did that one in such a short amount of time, with the buttercream splitting too. Damn Murphy’s Law! I would’ve cried and turned to mush in your situation!
And, oh, I wish I have endless patience like you do…mine begins and ends at zero.
Kitchen M November 16, 2008 um 3:57 am
Wow, what a beautiful & perfect-looking cake!
I truely admire your patience and effort. Great job!
Manggy November 16, 2008 um 4:25 am
Ah– that’s the corollary of Murphy’s Law– increasing the number of elements increases the probability of things going wrong! But you did a SPECTACULAR job– magnifique! I wouldn’t know which layer I’d love most– do you mind if I cut my slice top through bottom? Ha ha ha 😀 Very, very well done! I wish I could pat you on the back!
Sweet dreams Helen 😉
Anonymous November 16, 2008 um 4:29 am
Love it love it love! blogging is a wonderful place and how great ot hear about this friendship and to see the whole process! wonderful helen!!
Cakebrain November 16, 2008 um 5:06 am
What a terrific post! I love reading about cake-making processes and you did a fantastic job under stressful conditions! The cake looks very elegant. Your gift was so sweet.
PAM November 16, 2008 um 5:35 am
Good Job Helen and what a wonderful gift to your best friend. I know how hard it is to cook in someone elses kitchen and the challenge you had with the buttercream!! OMG, but you pulled it off and it looks great. So many happy memories for all of you and great pictures. These are the moments that make life so precious.
The Cherub's Craft Blog November 16, 2008 um 5:51 am
What a beautiful cake Helen, and what a mammoth effort. A truly wonderful wedding gift for Lisa. I hope you can get some sleep now 🙂
karey m. November 16, 2008 um 6:21 am
had to kirtsy. had to.
Anonymous November 16, 2008 um 6:27 am
Helen, I would sit at that table and watch you spatulate until the end of time. Seriously. There’s something soothing about watching someone play with all that buttercream. Such a beautiful cake for a lovely, lovely couple. *sigh* Such a nice warm time…Think maybe we can talk Lis into sharing that top choco layer w/ us? Hahahaha!
Anonymous November 16, 2008 um 7:19 am
This has got to be the best wedding present ever… Just amazing!
adli November 16, 2008 um 7:36 am
OMG!! that is so awesome!!!
Cristine November 16, 2008 um 7:56 am
Beautiful, absolutely beautiful!
Anonymous November 16, 2008 um 8:44 am
Lisa is really lucky to have you as her friend.
Wish I have that endless patience too.
Vera November 16, 2008 um 8:56 am
Helen, the cake is beautiful! And what a friend you are!
Sara, Ms Adventures in Italy November 16, 2008 um 9:19 am
It does look great, and is such a nice present, even if it probably took a lot of effort! Also, your tips will help in any situation – especially re: the crumb layer of icing…brilliant! 🙂
Anonymous November 16, 2008 um 9:45 am
It is such a gift of the heart to make someone’s wedding cake. What a special cake it turned out to be!
It is beautiful. The different cake flavours and fillings sound delicious.
Thank you for sharing the making of the cake.
I have been asked several times to make a wedding cake. They were not good enough friends for me to go through all of this! I know I would be a nervous wreck, but also would worry that I bit off more than I could chew!
Someday, I will make a wedding cake. I know who I will be writing to for advice!
Thank you again for the peep show of the making of the beautiful cake for Lisa and hubby!
Peabody November 16, 2008 um 9:46 am
Fantastic job Helen. Of course you knew something would happen. 😉
Also really nice of Veronica to send treats.
Good choice on the pumpkin cake layer, that is such a tasty cake.
Anonymous November 16, 2008 um 11:24 am
Wow! what a special cake for a very special occasion.
Wait, did I read that right? The top layer is reserved for the first anniversary? I’ve never heard of a tradition like that before 🙂 You really do learn something new everyday!
David November 16, 2008 um 12:01 pm
Another gâteau de mariage of carrots. Who knew it’d become such an international craze! : )
Anonymous November 16, 2008 um 12:58 pm
What a sweet story, it is amazing the friendships that form where we least expect it. Your cake was simply wonderful, I love the flavors as well. Thanks for taking the time for the tutorial and so glad you had the time of your life.
Anonymous November 16, 2008 um 1:51 pm
Beautiful story, beautiful cake, and the most beautiful wedding gift I could ever imagine!
Aparna Balasubramanian November 16, 2008 um 1:51 pm
That is the most beautiful cake, and the story of your friendship is even more beautiful.
I’ve never heard of the traditon of keeping the top layer of the cake for the 1st anniversary. How sentimental.
[email protected] November 16, 2008 um 2:10 pm
Only one word for this – WOW!! Helen the cake is absolutely beautiful!!!
Botacook November 16, 2008 um 2:39 pm
Quel gâteau ma-gni-fique!!! Bravissimo!! 🙂
Christina November 16, 2008 um 3:13 pm
What a stunning cake, and such a perfect gift!
giz November 16, 2008 um 3:49 pm
Inspite of all the insanity you had to go through, what an incredible memory you all made and I doubt you’ll be forgetting this cake any time soon. Plan your first anniversary visit now – the reminiscing part is always more fun than the actual doing. What a great job you did. Congratulations.
Bridget November 16, 2008 um 4:04 pm
Wow…talk about a special wedding gift…you gave them a labor of love! It turned out so pretty and all of the layers sound incredible.
Kalyn Denny November 16, 2008 um 4:07 pm
So cool! What a perfect wedding gift and hopefully kind of fun for all involved (even with the stress!)
Anonymous November 16, 2008 um 4:51 pm
You’re such a great friend, Helen! And your patience truly is endless. The cake turned out amazing!
Meeta K. Wolff November 16, 2008 um 5:09 pm
lisa is so special and you are the perfect friend. the cake looks grand and no one but you could have pulled this off!
That Girl November 16, 2008 um 5:41 pm
Truly a labor of love!
Lisa Johnson November 16, 2008 um 5:41 pm
What a lovely cake! You are a really good friend!
Irene November 16, 2008 um 6:30 pm
Helen, absolutely wonderful! I am sorry to tell you that I can not see any imperfections. It looks more than perfect to me, it looks like it was MADE WITH LOVE. Congratulations to Lisa and her husband, and all my best wishes.
Nina Timm November 16, 2008 um 6:32 pm
I have nothing more to say other than: " I am speechless, that’s it….I am stunned by your talent!" Well done you are a good friend!
Aimée November 16, 2008 um 7:57 pm
Fabulous job, Helen. I know the stress of doing a wedding cake and the sheer hatred one can have for buttercream. But looks like you really puled through-it’s spectacular.
Bonbon Oiseau November 16, 2008 um 9:01 pm
it’s fantastic helen and what a great story of friendship and cake building!
SteamyKitchen November 16, 2008 um 9:26 pm
omg, I LOVE IT!! love that there are so many layers and of different flavors. I’ll take a slice of each pleeeeeze!
cindy* November 16, 2008 um 9:38 pm
beautiful helen! i am so glad you survived the baking marathon in order to enjoy your pals wedding.
sunita November 16, 2008 um 10:32 pm
Helen, the cakeis truly beautiful…Lisa is sure luky to have you as a friend.
Btw, I too was not aware ofthe fact about keeping aside the top layer 🙂
Anonymous November 17, 2008 um 1:40 am
OMG, I am having a macaron meltdown! After many failed macaron attempts, I gave another go at it after seeing the BEAUTIFUL macarons on your site. I followed your instructions to the letter, even reading your dessert magazine column, but my macarons are flatter than pancakes, absolutely no feet, and looks completely distorted. (When I pipe them on to the parchment paper, they are perfect little circles but when I let them rest for an hour to develop that crust and feet, the batter moves around. I think maybe the moisture from the batter warps the paper, causing the ugly shapes). WHAT COULD I POSSIBLY DOING WRONG SO THAT MY MACARONS ARE NOT RISING??
Helene November 17, 2008 um 1:52 am
Anonymous: so very sorry you have to go through this. Let’s see:
– which recipe are you using: it might me a question of ratio
– sounds like you are overfolding just a tad over as once on the baking paper, the batter should not move or spread
– could you possibly send me a picture so I can see? Makes it easier most of the time.
Lesley November 17, 2008 um 1:54 am
Wow Helene, that’s astounding. Bravo to you, a standing ovation. I am in awe…
Will you be my new best friend? 😉
Lori November 17, 2008 um 2:16 am
I am in awe too. I have so much to say. First, VERY impressive. all that and no sleep and lots of patience. Amazing!
ANd he he he sleep on plane ride home, priceless. Love that. Sure is, isnt it.
How priceless too that you found a friend! And one with a sense of humor.
Anonymous November 17, 2008 um 3:42 am
Wow, amazing work Helen. I know how tough it is to cook in other peoples kitchens, but to do a wedding cake is something else.
Unknown November 17, 2008 um 5:30 am
That was just a stunning work, Helen! I see you’ve got a great passion for that. Goodness… all that work surrounded by 6 other women? I could not concentrate! hehehe
Anonymous November 17, 2008 um 6:23 am
Absolutely beautiful! What a lucky couple to get such a wonderful cake!
Anonymous November 17, 2008 um 8:59 am
Very pretty, love the painted flowers. And thanks for the tip on using a spatula dipped in hot water to correct hard buttercream.
creampuff November 17, 2008 um 1:07 pm
That cake is absolutely beautiful, Tartelettey! Glad to hear that everyting turned out so well and that everyone had such a great time!
Inne November 17, 2008 um 2:08 pm
What a fabulous labour of love Helen! Those painted flowers… One more question: did you just stack the layers, or did you use something to keep the whole construction stable?
Anonymous November 17, 2008 um 3:36 pm
this is a lovely wedding cake! And that’s very kind of you.
May i know if this is a moist chocolate cake recipe? Do u reckon that i can use this chocolate cake for fondant decoration?
Helene November 17, 2008 um 3:41 pm
Phoebe: the cake is moist but if you coat it with a layer of buttercream like as prescribed before using fondant, you should be ok.
Emily Rose November 17, 2008 um 4:48 pm
I am so impressed- what a wonderful gift to give the bride! The cake looks beautiful and I bet it was even more delicious!
My Sweet & Saucy November 17, 2008 um 5:43 pm
What a wonderful friend you are!!! The cake turned out beautifully!
Anita (Married… with dinner) November 17, 2008 um 5:53 pm
I have been a delinquent reader and friend but I am SO glad I came back just in time to see this masterpiece! It sounds like it gave you fits but oh the final result is gorgeous! (and I bet it was delicious, too.)
Karen Baking Soda November 17, 2008 um 7:51 pm
Friendship materialized in 3 tiers and 10 hours oventime; perfect!
She who said about the critic being yourself: Amen! All this in a "strange" kitchen heated up by chatter, laughter and stress. I tip my hat and bow deep.
Esi November 17, 2008 um 8:11 pm
This is quite simply…incredible!
Ruth November 17, 2008 um 10:24 pm
What an adventure and lovely friendship you have. The cake is stunning. What an accomplishment!
Ruth November 17, 2008 um 10:24 pm
What an adventure and lovely friendship you have. The cake is stunning. What an accomplishment!
Anonymous November 18, 2008 um 1:30 am
Beautiful cake. I’m suddenly developing a craving for some dessert…
Jen Yu November 18, 2008 um 2:00 am
You are an artist, plain and simple. That is beautiful and a labor of love, to be sure. It is so very special – it says Tartelette all over it! Congrats to Lisa and her new hubby.
Deborah November 18, 2008 um 2:45 am
How wonderful to have made such a great friend – and you are such a great friend to do this for Lisa! What a gorgeous cake!
Fifi Flowers November 18, 2008 um 7:23 am
INCREDIBLE! AMAZING! YUM!
Anonymous November 18, 2008 um 8:05 am
Wow!!!! Big stuff…. Wonderful cake.
Anonymous November 18, 2008 um 5:58 pm
OMG, that cake looks simple yet elegant! Friendship is such a wonderful thing. Thanks for sharing the tips.
pixie November 19, 2008 um 1:09 am
It’s perfect! And such a generous and personal and wonderful gesture!
Proud Italian Cook November 19, 2008 um 3:50 am
Absolutely stunning! Wonderful job on the cake, and the flavors are amazing!
Y November 19, 2008 um 7:44 am
What a stunning cake! And I love that word Spatulating. Will have to borrow it some time.. hehe
Anonymous November 19, 2008 um 11:50 am
wahouuu quel boulot et quelle patience cela a du te demander !!!
le resultat est tres chouette, j’aime beaucoup les petites fleurs toutes discretes toutes mimi !
Rachael Hutchings November 19, 2008 um 2:56 pm
WOW! Wedding cakes can be so impersonal–what a gift to have one baked and toiled over with so much love! It turned out absolutely gorgeous and I bet it tasted AMAZING!
Cookie baker Lynn November 19, 2008 um 4:43 pm
What a beautiful labor of love. Long after the gift cards have been used and the towels are shabby they will have treasured memories of this amazing wedding gift.
Patricia Scarpin November 19, 2008 um 7:06 pm
That, my friend, is amazing. Just amazing!
The cake is stunning and I wish I could have had you on my wedding too! 😀
Claudia November 19, 2008 um 8:41 pm
What a friend you are! Brave girl also!
I am amazed,
Philo aux fourneaux – Blog culinaire November 19, 2008 um 9:07 pm
Je n’ai pas eu le courage de faire la traduction, j’suis fatiguée !
C’est toi qui a fait cette merveille ?
Si c’est le cas je suis impressionnée vraiment !
ChichaJo November 20, 2008 um 4:51 am
That has got to be the best ever wedding present! You are amazing! 🙂
La cuisine des 3 soeurs November 22, 2008 um 12:44 am
Trop jolie la décoration, cela me fait penser à une robe en broderie anglaise, félicitations, c’est une belle réussite et preuve d’amitié.
Jenny November 22, 2008 um 6:42 pm
Amazing work Helen! You can see the love in that cake, and I’m sure everyone could taste it as well.
glamah16 November 23, 2008 um 4:26 am
Finally tuning in. Great cake Tartelette. What a great gif to your friend. Professional and made from the heart.
Beachlover November 24, 2008 um 9:12 am
what a beautiful wedding cake.I suprise you didn’t use fondant instead of butter icing..Btw,I can see your pretty face now:) congratulation!
Dewi November 25, 2008 um 9:57 pm
Helen, is that you?
You look mighty gorgeous…. very pretty.. like all of your creation. Btw, I can’t wait for your own book to be publish.
Anonymous November 29, 2008 um 8:20 pm
You are such a good friend 🙂 Such a beautiful cake…and all those flavours, just amazing. I bet it was an awesome hit!
raquel November 30, 2008 um 11:54 pm
I started crying after the first paragraph. (How could you not?) And continued sobbing while reading your blow by blow account of how you made the cake. My husband was wondering why I am crying over a cake. It is not just a cake. It is the story behind the cake that made me emotional. Congratulations to Lisa and to you for being such a wonderful friend.
Elizabeth December 3, 2008 um 7:09 pm
My gosh, it looks incredible. Amazing job Helen!