Wedding Cake 3: Leah and John

When the girl you've known since you were 8 tells you she's getting married, of course you offer to make her cake.  Duh.  This was my last wedding of the summer and I was in it and baking for it and that was quite the day.

150-ish guests meant I had a pretty good chance of feeding everyone without resorting to the (totally valid) sheet cake method, and I could let the bride and groom choose their own flavors for their own cakes--two households, both alike in dignity, yada yada yada.  As you can imagine, this led to a vast number of flavors for testing.

(This is not all of them.  This is some.  Thankfully it was also Leah's mom's birthday so I sent some home with them.)

We ended up with two very different, very lovely cakes, which I will now describe for you as they are inscribed on my memory until the end of time.

John's cake:

Bottom and top tiers: funfetti cake, filled with vanilla funfetti frosting, covered in vanilla buttercream, and rolled in sprinkles.  WITH SIXLETS AROUND THE EDGES, because we needed more color.

Middle tier: lemon cake, vanilla buttercream filling and frosting, with funfetti piping around the base.

Leah's cake:

Bottom and middle tiers: Lemon cake, raspberry filling, raspberry buttercream frosting.

Top tier: Chocolate cake, raspberry filling, raspberry buttercream frosting.

(Guess which one is which)

I'm making another sprinkle cake this summer so I'll take you through the process then, but suffice to say it involves buying pounds of sprinkles and having the courage/stupidity to pick your (beautifully baked, beautifully frosted, perfectly smooth) cake up, turn it sideways, and plop it down in a pan.  It also involves a lot of profanity.  Stay tuned.

Photo by Jarron at Dei Gratia Photography, who was nice enough to take lots of cake pictures mostly for my benefit.