Royal Wedding Cakes

April 29, 2011 Ella
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I should be rolling Fondant for the 3 cakes sitting in my fridge..but I’ve found myself glued to the tv, because the big day is here!  Prince William and Kate Middleton will wed in just an hour. How exciting! A big fairytale wedding , a dashing prince and a commoner.

I love the fact the call Kate a “commoner.”  Meaning not of royal blood. I think thats what I like about this whole story.  Yes its got an incredible cinderella factor, but Kate Middleton wasn’t exactly sulking by the cinders when Wills came along.  Shes confident, smart, and chic. Captivating and charming– and they both look so happy.

And how dashing this young prince is! I’m loving the red Irish uniform not to mention Harry and his messy ginger hair!  How could you not be excited? Its gooey-heart warming to see all the world watching and celebrating in a lovely little love story and a happy moment in history.

And the anticipation over the dress, I’m curious!! But lets talk cake.  From what I know Fiona Cairns has designed a multi-tiered fruit cake decorated with flowers in keeping with the theme of their nuptials.  But now as I watch Diane Sawyer, and all the other anchors are talking about how Kate Middleton’s brother James, is in charge of the cake. In fact Mum Middleton began an event planning business in which she has been very successful. James Middleton as well as some of the other Middleton clan all work in the family business and that also includes cakes. Kate Middleton, princess and cake decorator?! All roads lead to cake!!

If you’d like to try to make a fruit cake heres my recipe, though I bet the royal wedding cake will have royal icing and marzipan as is traditional style for a fruit cake.

How about a fun wedding cake? Well I’ve been experimenting with Cake Pops, after purchasing Bakerella’s Cake Pops.  BakerELLA…hmm guess she beat me to that name, but all the same a good little book on how to make a fun little snack.  I decided to try mini wedding cakes for my cake pops.  Heres how I did it.

I baked a store bought box cake in a 13″x9″ pan. Once cooled I sliced it into quarters and began to crumple with my fingers until everything was tiny crumbs. As Bakerella suggests mix in 3/4 of a standard store bought frosting.

I then chilled the mixture in the fridge for easier handling.  If you are making good ole cake pops you would roll into balls and chill, but this time I decided to roll it out to about an inch thickness.

I used a variety of Wilton circular cutters to make 3 different size mini tiers. The “dough” is a little sticky so stacking the tier was relatively easy.  I chilled the assembled cakes in the fridge on a wax paper lined cookie sheet.

I melted wilton candy melts in the microwave.

With lolli pop sticks I dipped the sticks in the melted chocolate and then carefully inserted the chocolate end in the base of the mini cakes. I then used a block of foam to balance the cakes as the chocolate set.


Place the cakes in the freezer to settle up. Then dip one by one.  Getting the chocoalte smooth is difficult but I recommend shortening, Bakerella suggests vegetable oil too.


Tips: Make sure your cake pops are totally covered.

I used the left overs of the 3/4 of a can of icing to touch up the rather imperfect chocolate. I had fun piping rather sloppily little tiny decorations. These would be great at a bridal shower or even at a wedding reception.

Its now 6am and finally the dress has been revealed, tiara, train and all….GOREGEOUS!!!

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Entry Filed under: Some like it Hot: Movie/ Book Reviews

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