Cake design is a wild thing. You are thinking it all over, adding details, changing improving, caring about it and all of a sudden it gets out of control, like a whimmy child, and starts its own independent existence, demanding, but fabulous.
My sister's wedding is planned small - about 25 people. 14" one layer cake will serve 25 people. But, really, one layer wedding cake? I don't get it. Not for the girls from the poor country. Where is brilliance? grandiosity? luxury? On the other hand, making a confectionary monster and toss most of it? oh, no, we don't waste food, not a smalest piece of it.
Pam-pam-pam - applauze! welcome monsiuer design - final edition.
2 layers - first: polish honey-walnut-raisin cake, square, fondant covered. Second layer - not quite a real layer - thin merengue cake, fondant covered, made in the shape of a round candy box - I already have similar in my cake gallery - and, yes, filled with chocolate truffles. Second layer will be sitting on 4 pillars with the wreath of pink and white roses and violets (remember my cake set) around the pillars. Candy box will have a lead, sitting on the top slightly to the side to expose some of the truffles - yum-yum. Also, the lead of the candy box will be topped with a groom hat and bride hat, oh, and almost forgot - an orchid.
And speaking of truffles - how far in advance can they be made? I made a trial dozen today. Kids' faces looked extremely pleased. Anyone had seen the truffles?