Im an old soul. I love childhood memories, the old life and rustic stuffs. So lets call this style the classic rather than old school. If you will ask me to bake you a wedding cake, I wont be doing it with fondant and airbrushing but rather with creamy buttercream or silky marshmallow icing.
Here just like a Classic Victoria Sandwich Cake. Stawberry Jam sandwiched between two fluffy chiffon cakes. So good... just like the old times.... nowadays cake fillings are so complicated... from salted caramel to rose water flavored choo choos.....
TIP: When filling your cake make a "dam" first on the outline of your cake to prevent the filling from spilling out unto the sides and mess up your frosting... its good that your dam is the same color or almost same color with your frosting.
UPPER LIGHT BLUE CHIFFON CAKE was colored with four drops of McCormick Bright Blue.
TIP: Always have a leveled top cake and brush away the crumbs before you frost.... Dirty Ice first then get crazy with icing, FROST Away!
Here I used WILTON 2D Tip for perfect rose swirls! and Light TEAL color from paste type Chef Masters!
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