With autumn in full swing, the weather is getting colder. Hot chocolate, cinnamon, baked apples and piping hot soup come to mind when you’re searching for autumn flavour and winter comfort.
One of our happy couples this past weekend wanted their wedding cake to look simple, elegant and remind them a little bit of the past summer while tasting of rich fall flavours.
This three tiered wedding cake consisted of rich white chocolate Sachertorte throughout all layers, as well as brandy chocolate ganache in the bottom and top tier, and a raspberry ganache in the middle tier. The cakes were frosted in buttercream, but were then sprayed with a mixture of cocoa butter and white chocolate using a compressed airbrush machine. This particular technique is called pistole, and gives cakes that velvety finish you see in the photos. Fresh rasbperries were placed around the base of each tier for a splash of colour and freshness, and to tie it all together.
The second couple wanted a cake with the same pistole finish, but as you can see, the end result couldn’t have been more different. White chocolate flower sculptures accentuated the cake, the dark chocolate swan silhouette was a simple yet elegant choice as a cake topper, and the dragees gave it a very whimsical look.