Earlier this year Ben & Tracy sent me a picture of a cake that they loved and asked if I would be able to recreate it for their wedding. You may be familiar with the design of the 5-tier ‘half and half’ cake, originally by Shockley’s Sweet Shoppe. Funnily enough, just days before their request I had actually been looking at a picture of the original and thinking that I’d love the challenge of attempting to make it myself!
Here’s how my version turned out:
Self-confessed chocolate lovers, Tracy and Ben chose dark chocolate mud cake for their middle and bottom tiers and a gluten and egg free chocolate fudge cake for the top tier.
The ‘chocolate’ half of the cake was decorated with dripping, dark chocolate ganache and tuxedo-wearing strawberries. Piped embroidery and fondant pleats were used to decorate the other half of the cake. I placed my cake signature – two little lovebirds – at the base of the top tier instead of piping on the side, to add a little bit of interest while keeping the top tier egg-free.
Tracy herself made the adorable cake toppers, complete with a little bouquet and the date of their wedding. She did a wonderful job – I think they look great!
This cake travelled all the way to the Boomerang Farm on the Gold Coast, and I’d like to give a special mention to the groom’s parents who bravely transported the completed cake to the venue. Delivering tiered cakes is not for the faint-hearted, especially when you have a long drive, heat, and winding roads to contend with!
Ben & Tracy, thank you for trusting me with the job of creating your gorgeous wedding cake. It was such a pleasure and I wish you much happiness and all the very best for your future together.
Tagged: cake, cake decorator, cake toppers, chocolate, egg free, egg free wedding cake, gluten free, gluten free wedding cake, Gold Coast, Gympie, Gympie cake decorator, Gympie wedding cake, piped embroidery, wedding, wedding cake