Back at the end of May, I was lucky enough to be celebrating the coming wedding of two of my best friends from college, C and I. These two are getting married this July on Block Island, and, originally, I was going to be making the wedding cake with another friend, S. As fate would have it, C's long lost relatives have done all of the family's cakes and emerged from the wood-work gushing about how excited they were to be making C and I's wedding! In all honestly, I was a bit relieved. I was excited by the prospect of making a wedding cake for two people that I dearly love, but I was also slightly terrified! Having never stacked a cake before in my life, that alone was enough to have me quivering in my boots. Add on top of that, baking in an unfamiliar kitchen with an unfamiliar oven and no stand mixer? Recipe for disaster. So, while I was slightly disappointed to not be able to contribute in that way to the wedding, I was very relieved. My consolation prize was baking the cake for C and I's wedding brunch at C's mother's house. I headed to Boston for the weekend with a bag packed full of decorating tips, cake pans, and a hand mixer. The brunch was scheduled for Sunday morning, so S and I turned Saturday into a bake-a-thon. We needed cake to feed 70-80 people, and we decided on a two tier cake with cupcakes making up the difference. The bottom tier was a 10 inch lemon cake filled with raspberry swiss meringue buttercream and raspberry preserves.
