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| Miguel filling the Chocolate Chip Pound Cake |
The big question yesterday was will the decorator's vision of the wedding cake be approved? The answer is, YES! Everyone from Joey to Vinny, and most importantly the bride and groom agree that a lighter background is the best way for the branches and cherry blossoms to really pop. So, what happened next? The baker's sprang into action! The cake will have three tiers and each tier is a different flavor cake. Robert, who bakes the cakes, got started. He had to bake an 8" chocolate chip pound cake, a 12" red velvet cake and finally, a 16" chocolate layer cake. When he finished, in came Miguel to fill and ice the cake with our buttercream icing.
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| The smoothing process |
Where many bakers use Fondant to create cake design, Termini's does not because we want the best tasting cake possible. This part of the process takes just as long as the decorating. The reason for this is that the cake must be stabilized with wooden dowels to stop from any shifting and the buttercream icing must be as smooth as possible, along with all of the edges being sharp. This can take Miguel a few times over to get it perfect. All of this must be completed before the decorating team can get started on the cake design in the morning.
The wedding starts at 7:00 pm and the decorating will take at least two hours. Since we prefer our wedding cakes to arrive three hours in advance, incase of any damages or issues, this means that they will need to begin decorating at noon. Nick and John started preparation for the decorating today by laying out all of the yellow cherry blossom flowers that the bride and groom requested to match the Van Gogh painting. This is when another issue arose, Joey and Vinny were not happy with the fact that all of the flowers were the same size and color. After and hour of debate a decision was made. Check in tomorrow to find out what decision was reached.
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