Wedding Cake Weekend is upon us. Now, I am feeling nervous. Now, all those last-minute concerns come to a head. Now, I am more fearful of the *if* it doesn’t work. I found another “Royal” icing recipe, this one calls for cream of tartar in addition to the egg whites. I have since read that cream of tartar helps with heat resistance. The temperature is supposed to get up to 90 on Sunday. In Portland, the hottest part of our day is the late afternoon, when the wedding is supposed to take place.

Tomorrow, I must visit the Decorrette Shop again to restock up on boxes, pretty paper, and maybe a board for the sheet cake. I am desiring different pans for the 12″ tier, as the 3″ cake done before didn’t seem thick enough.

I wasn’t sure what to do about the filling, and I thought raspberries would be a more in season option. My milk producer has been out of commission for the last few weeks, so I had to go with an alternative. At the alternative grocery store, they had a half flat of strawberries for a price that was slightly less than the clam shell strawberries from an Oregon Farm. We’re a little past strawberry season, so I’m not sure what their secret is. I found that the strawberries looked great when I dropped half in my cart while trying to put them in my cart. I found a very easy filling recipe as soon as I got home. This has validated my strawberry filling choice.

The plan.

Cake, practice attempt #2

• 9x13x4 (layered) sheet cake, yellow with strawberry filling and royal buttercream frosting
• 12″ x 4″ layered chocolate cake with chocolate cream layer and royal buttercream frosting …
• 10″ x 3″ layered yellow cake with strawberry filling and royal buttercream frosting
• 8″ x 3″ layered chocolate cake with chocolate cream layer and royal buttercream frosting

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