Bride and Groom Mini Vintage Wedding Cakes filled with Amarula Swiss Meringue Buttercream and decorated to resemble a wedding gown and tuxedo.
Hi there! With the orange glow of pumpkins and candy overload behind us, November promises thirty days of overgrown facial hair and a little gobble gobble.
OK, sorry that was a little misleading. No trussed up turkey or upper lip hair here today, just a little vintage lace and tails in mini cake form. Not to worry, there will be a little facial hair and turkey in the coming weeks.
I made these little cakes a few weeks ago for an intimate union celebration of friends of a friend. My friend showed them photos of my Mini Red Velvet Anniversary cakes and, well, they liked them enough to make a request for identical cakes. After seeing her dress, which was a short, little vintage lace number, I was able to talk them into the version shown in this post.
Little cakes are fun to make, but they can sometimes be challenging. These are 5" round and 6" tall. The groom's cake is Vanilla Bean with Amarula Swiss Meringue Buttercream and dark chocolate ganache. I went with a similar design used for my cousin's 19th Birthday Cake and used black metallic food paint to give the lapels a satin look and finished the edges with a little cording detail with the use of my extractor. The corsage was made with a little fondant covered in black sanding sugar, as was the bow tie.
The bride's cake was Banana Butterscotch, the very same used in my Bananarama Butterscotch post, but masked in white chocolate. I initially planned to use SugarVeil for the lace, but I found some flower plunger cutters that mimicked lace nicely, so gave those a try and loved the result. I then embellished the lace further with some sugar pearls. To give the lace an aged look, I used some pearlescent ivory and mink food paint and then added random splotches of edible gold dust.
I quite like how these turned out and, fortunately, so did the couple.
Here is a list of the items I used to create these cakes:
- Carma Masa Ticcino Fondant. I can't say enough about the quality of this fondant. It's a little costly, but so worth it.
- Dogwood Impression Plunger Cutter. They come in a set of three, but I can't seem to locate the exact set I have on Amazon. These were the closest I could find.
- Sugar Pearls
- Gold Lustre Dust
- Sugarcraft Gun with 16 Discs.
Servings: 0
Ingredients
- 300 g liquid egg whites
- 500 g sugar
- 680 g unsalted butter
- 1 tablespoon Tahitian crushed vanilla beans
- pinch of salt
- 115 g Amarula Cream Liqueur
Instructions
- Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment to remove any traces of grease.
- Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
- Add egg whites, sugar and salt to the mixing bowl and whisk together lightly with a hand whisk, just until combined. Fit the bowl onto the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Whisk the sugar egg white mixture constantly, but gently, until temperature reaches 160°F.
- Once at the correct temperature, remove carefully from heat, wipe the moisture away from the bottom of the bowl and transfer mixing bowl to the stand mixer. With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
- Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it has reached a silky smooth texture.
- Add vanilla beans and Amarula liqueur, continuing to beat on low speed until well combined.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Melissa Barbakoff says
um seriously???? Those the cutest cakes I have ever seen! That tux....That dress!!
G Pavao says
How beautiful!
Radhika says
Beautiful! And the amarula smbc sounds sooooo good! R
DebEastofEdenCook says
Elegant and fun wedding cakes! The bride and groom should be ecstatic!
I Sugar Coat It! says
That's quite the reaction! Thank you and thanks for popping by. 🙂
I Sugar Coat It! says
🙂
I Sugar Coat It! says
I thought you would like that, R! I used the leftover for cupcakes. You must give it a try.
I Sugar Coat It! says
That they were! And for a change, I actually was pleased with the results. 😉
Coco Cake Land says
oh these are so CUTE, jacquee! love them so much!
I Sugar Coat It! says
thanks, lyndsay! 🙂
01VanillaBean01 says
Gorgeous! Your attention to detail is admirable and your artistry in enviable.