A wedding cake

Friends of mine are getting married this weekend, and I asked them if I could give them a wedding present - their cake.

I did some preliminary planning with the bride and then spend a couple of weeks shopping for everything I needed.

Cue a heap of butter, eggs, cake mix (mud cake), chocolate transfers, a quilting tool and ready to roll icing. It was epic.

I also ended up buying tins, not only because I got 40% off (thank you, Spotlight), but also because I wanted to make sure the ratio between the two cakes was just right.

Now, I'm not going to go through this step by step, but what I will tell you is that what I learned.

1. You need babysitting for a job like this. Decorating with ready to roll icing is NOT something you can do is stages or with interruptions. I was lucky - my mum and husband helped keep Destructor occupied.

2. If you're going to make chocolate shards (like on the top of my cake), you MUST temper the chocolate. Otherwise, it tears!

3. You also need to wait til the chocolate is cool before you pour it on a transfer sheet.  Otherwise, the plastic puckers.

4. The fridge is great for keeping cakes nice and cold.

To make the corners nice and round, I mixed some left over cake (just the soft bits - I had them from when I evened the cakes to stack them) with some buttercream. It gives you something to fill and sculpt with - kinda like spakfiller. I then covered the cakes with choc mint ganache. Yes, this cake is delicious central!

Anyway, enough talk...here's the cake!