I made this cake many years ago when people wanted big buttercream cakes for weddings, the more elaborate the better. I used a sour cream pound cake recipe and vanilla buttercream frosting. I realized I had not posted this picture on my site, so here it is now.
.
This cake started out with 4- 9×13 sheet cakes (stacked) but realized we might need more servings so I added a 2 layer 8″ square & a single 7″ round for the top. Looks a little different but it worked out OK. Cake flavors are yellow butter cake with vanilla buttercream. The decorations are teal buttercream flowers & tiny white fondant flowers. The cornelli lace and the ruffle drape gives the cake a “old fashion” look.
Emily wanted to keep it simple for her garden wedding. Just a couple of big sheet cakes. The decoration for the cakes was left up to me as long as it wasn’t pink, so I went with white roses, tiny blue flowers and a heart design.
12×18 classic yellow cake with vanilla buttercream.
12×18 classic yellow butter cake with vanilla buttercream.
This cake was given as a gift to the bride from a dear family friend. Cake flavors chosen by the bride were (6″) red velvet with cream cheese filling, (9″) yellow butter cake and the 12″ bottom, chocolate cake all iced in vanilla buttercream. Gold ribbon circled the center cake with fresh flowers on the top tier finished off the design.
7″ and 12″ yellow butter cake with raspberry filling and iced in vanilla butter cream . White chocolate sea shells. Brown sugar used for sand. Mr. & Mrs. chairs on top were purchased items and wooden fences provided by customer.
This cake went all the way to the outer banks of NC. I made the shells to be added to the cake when it was set up. So glad it made the trip with out problems. Another Betty had the job of placing all the shells and other decoration. Cake looks great Betty, nice job.
6″ &10″yellow butter cake with vanilla buttercream frosting, ruffle drape and lace design. White buttercream roses and blue forget-me-nots made with fondant.
2 sheet cakes for extra servings, one chocolate and one yellow cake with buttercream. Each squared off with blue fondant flowers and white piped rose buds.
3 tier wedding cake with scrolls on top tier, ivory buttercream & gold ribbon on 2nd tier with buttercream ruffles on bottom tier. Fresh flowers provided by King & Hollyfield Florist, Southern Pines, NC.
April 22, 2016 was earth day, it was also Emily and Andrews wedding day. The outdoor venue for their wedding vows had to be changed because of rain so the wedding was also held at the reception site, the Fair Barn. You have to learn to be flexible when it comes to the weather. Lots of room there, so it worked out fine. The cake flavors were classic yellow butter cake iced in vanilla butter cream. The beautiful fresh flowers were provided by Aldena’s Floral Designs in Aberdeen, NC.
I also made them a grooms cake for their rehearsal dinner on Thursday evening at the Holly Inn in Pinehurst . They both love camping and other outdoor sports so I went with a fishing theme complete with a fishing Bride and Groom. Flavors were marble cake with vanilla butter cream and fondant accents.
The day was a little damp and cloudy but inside the Fair Barn in Pinehurst, NC a wedding reception was being prepared for Anna and Thomas. The room was filled with beautiful flower 
arrangements and the dance floor was ready for an evening of fun.
The wedding cake was also ready and waiting for the happy couple. Cake flavors were a classic yellow butter cake with 3 different filling, mocha butter cream, a creamy chocolate butter cream and vanilla butter cream (always a favorite). The 4 tier square cake with an off-set design was iced in vanilla butter cream and decorated with dots and fresh flowers.
Bettycake's Photo's and More 
Recent Comments