Blog Archive - August 15, 2012

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August 15, 2012 - Wedding Dress Cake
Click here for short instructions

Not too long ago, my sister announced her engagement. With the thought of weddings and showers being in the air, making a wedding-dress cake seemed appropriate:

Wedding Dress Cake

To make this cake, you'll need a Cake-Shaping Strip (look here about how to make one), heavy-duty aluminum foil, a sheet pan, prepared cake batter (see the White-Chocolate Raspberry Cake recipe below or use about 1 box of cake mix), frosting (see the White-Chocolate Buttercream Frosting recipe below or use about 2 containers of white frosting), fondant (see the White-Chocolate Marshmallow Creme Fondant recipe below) and food dye.

First, make a Cake-Shaping Strip as described here using seven sushi-mat segments. Line a sheet pan with a vertical sheet of heavy-duty foil. Shape the strip into a shape of a dress. Once again, I resorted to drawing a template for this one on paper. I just drew the top portion of the dress, cut it out, and shaped the strip aroiund it.

After the strip is shaped, wrap the foil sheets around the strip. Cut the foil or use extra foil pieces where needed to wrap around the strip. For example, I took one 2-inch strip, snuck it under the bottom foil sheet horizontally around the waist of the dress and wrapped up the ends. I also added some extra foil support around the sleeves.

Wedding Dress Cake

Now prepare your cake batter. A white-chocolate cake just came to my mind when I started thinking about weddings. This recipe is deliciouus. However, you might consider how much you want the raspberry layer. It seeps through the batter and makes it harder to remove the cake from the foil. If I were to make the cake again, I'd probably just omit the preserves layer. If you want to opt for an even simpler approach, you could also prepare about one box of cake-mix for this cake.

White-Chocolate Raspberry Cake
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter, softened
1/14 cup sugar
4 eggs
1/2 cup canola oil
1 1/4 cups milk
8 ounces white chocolate
3/4 cup raspberry preserves (optional)

1. Preheat oven to 350 degrees. Spray a pan with cooking spray.

2. Mix together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar together. Beat the eggs into the butter mixture and mix in the oil and milk. Add the wet ingredients to the dry ingredients.

3. Melt the white chocolate (e.g., by microwaving it for 30 seconds, stirring and then microwaving it for another 30 seconds. Fold the white chocolate into the batter.

4. Spread half of the batter into the prepared pan. If using the preserves, drop the preserves by tablespoons on the batter, avoiding one inch around the edges. Pour the remaining batter over the preserves and gently spread the batter until smooth.

5. Bake for about 50-60 minutes or until done.


After baking, carefully remove the wrapped foil and then the strip. If any batter leaked through the strip, cut it away from the cake before trying to remove the strip. While separating the strip from the cake, you can insert a knife between the strip and cake to help with the process (if it doesn't easily peel off by itself).

Then, after the cake has completely cooled, place another cookie sheet on top of your cake and flip the cake over. Now you can gently peel the bottom foil layer off of the cake. Place a cookie shet on the cake bottom (facing up), and flip it over again.

Wedding Dress Cake

Keeping with the white-chocolate theme, I whipped up some white-chocolate buttercream frosting. This was to use as a coating under the fondant and for decorating. Plus, it's delicious.

White-Chocolate Buttercream Frosting
1 1/2 cups (3 sticks) butter, softened
2 pounds (1 bag) powdered sugar
8 ounces white chocolate

1. Place the butter in a large mixing bowl. Turn the mixer on a low speed and gradually add the powdered sugar.

2. Melt the white chocolate (e.g., by microwaving it for 30 seconds, stirring it and microwaving it for another 30 seconds). Stir it into the frosting.


Set the frosting aside, and prepare your fondant. I departed from my normal fondant recipe and added some white chocolate to it:

White-Chocolate Mashmallow Creme Fondant
2 (16-ounce) containers of marshmallow creme/fluff
1 1/2 to 2 (2-pound) bags of powdered sugar
8 ounces white chocolate

1. Generously spray a bowl of a standing mixer and hook attachment with cooking spray.

2. Combine the marshmallow creme/fluff and 3/4 of a 2-lb package of powdered sugar in the bowl. Turn the mixer on low speed and let it mix for about 10 minutes.

3. Gradually add more and more powdered sugar until the mixer is no longer integrating the powdered sugar or until one and a half (2-lb) bags of powdered sugar have been added.

4. Melt the white chocolate (e.g., by microwaving it for 30 seconds, stirring it and microwaving it for another 30 seconds). Pour the chocolate into the fondant and mix. Add more powdered sugar until the mixer is no longer integrating the powdered sugar.

5. Spread some powdered sugar on a kitchen counter, and knead the fondant on the counter. Gradually adding more powdered sugar just until the fondant isn't sticky any more.


Generously spray two pieces of vinyl mats with cooking spray. Place the fondant between the mats, and roll it out. Spread a medium-thick layer of the buttercream frosting on the cake. Make it as smooth as possible.

Gently remove the top mat. Now flip the bottom mat (with the rolled out fondant) on the top part of the cake. Gently press the fondant into the cake (after creating subtle skirt folds), and cut away the excess.

Finally, add a little food dye to your buttercream frosting. If you think it's too thick, add some water, a few drops at a time. Then put it in a piping bag and add some sparkle (e.g., dots , swirly lines and a waistline) to the cake. Beautiful. And the taste of this cake will surely match any that you'll have at a wedding - delicious.

Wedding Dress Cake


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