The first time I made this was for a birthday (hence, the "Happy Birthday" cake topper in the picture to the right). As you can see, it's easily adaptable for a wedding cake. You could even get creative by adding some food coloring to the frosting to create a totally different colored cake.
Betty Crocker Whipped Vanilla Frosting was used to frost the inside layers of the cake and the outside of the cake. And then I made my own buttercream frosting to create the roses.
| || |
Step 1: Bake the Cakes
Bake the cake a few days or even a week before the wedding. Follow the Betty Crocker instructions to make two cakes in the cake pan(s). Once they have cooled out of the oven, toss those babies in the freezer in some Ziploc bags, with wax paper in between each. To get the most fresh and scrumptious cake at your wedding, make sure to let it sit in the freezer at least 3-4 days.
I will tell you that any bakery in the world is stretching the truth when they say their cakes/pastries/muffins/etc. are baked "fresh" daily. I've worked in a bakery for two years and I swear to you that the freezer creates the most amazing tasting cakes. It traps in the moisture right after they come out of the oven.
Step 2: Make the Buttercream Frosting
Step 3: Frost the Cake
Step 4: The Fun Part!
TIP: Practice making some roses on a paper towel to get the hang of the motion before starting on the cake.
And here's a slow-mo video with some fun music for a quick demonstration: