It was my mom and dad’s 36th wedding anniversary the other day, so I decided to try out the methods that my new cake decorating classes taught me on their cake. Those methods include: the Lambeth Method (a detailed piping method using royal icing) and wrapping a cake in modeling chocolate vs. fondant or buttercream. For a first try, it wasn’t half bad. I would definitely clean up my piping and cake wrapping a bit, but there is always room for improvement.
The cake is split into two flavors: Lemon Sponge Cake and Pineapple Upside Down Cake (both gluten free).
Here is the Lemon Sponge Cake (click for recipe)
and here is the Pineapple Upside Down Cake (all gluten free of course).
I dirty iced the layers with Swiss Meringue Buttercream
and then covered it in modeling chocolate.
I made a homemade lemon custard to fill the lemon sponge cake that tasted awesome! I found the recipes in my Grandma Mickey’s old cookbook. The good ones are the old ones:)
This cake was made out of 5 six inch layers. The sponge cake came out thinner, that’s why I used three to match the width of the pineapple upside down cake, instead of two.
I picked up some PME daisy cutters and made some modeling chocolate daisies. Then, I made a separate color of modeling chocolate for the middle of the daisy, and attached it with a little royal icing. I detailed the daisy petals with royal icing and wrapped a wooden skewers with light green modeling chocolate. That is oversimplifying things terribly, but a lot of it was trial and error. The idea was to mix the traditional Lambeth Method piping with some chunky looking, fun daisies. My mom had daisies in her bridal bouquet, hence the incorporation of the daisies.
Can’t wait to here your questions!