Next weekend (26th) is DH's nephew's wedding.

I am on cake detail. Bride said "SO stoked you are making the cake, colours are pink and brown, go with it"

SO we know what it is going to LOOK like, but as for the actual cake part - that she left up to me.

I want to WOW the families.........so lay it on me!!

What are the BEST flavour combos??

I'm planning on one lemon cake/raspberry puree/lemon buttercream tier.......nice and fresh for summer.

Or will chocolate fondant totally screw with that combo??

What else??????? Or do the whole thing that way??

It is three tiers,

I, personally, love the combination of super tart lemon and dark chocolate. The one I make is buttermilk cake and has lemon zest, lemon juice AND lemon extract in it - so it's super lemony. If you don't want chocolate fondant on this tier, why not make this one pink, with chocolate accents?

I also really like Toba's cake with white chocolate/raspberry mousse, and dark chocolate (or Kahlua) IMBC.


NOTE: If you make different flavours, you might want to adjust the sizes of the cakes to allow for some guests to try each flavour.

Thanks!

I'm using Satin Ice dark chocolate fondant......

The cake "look" she picked was all chocolate fondant, with pink gerbera daisies on top and a few down the side.......with a pink ribbon around each tier.

I was planning on 12, 9, & 6......but maybe I'll change it up to 12, 10, 8........

Heck - I've got a whole week to decide before I start baking!

Really? The SI chocolate sample I had was not dark, not very chocolatey tasting, and a really grody poo-brown colour! I laid a roll of it out beside a roll of Mill Lane chocolate because I couldn't believe the colour!***


***correction: as per below, this is Virgin Ice, not Satin Ice!

Well, Mel - you use what you've got access to!

Now - can you pretty please answer my question?

Fair enough... maybe yours will be a nicer colour than that sample!

YA YA YA... I was sidetracked with sharing the photo of the poo roll!

My fave chocolate flavour is chocolate Mojito!! Toba's chocolate cake with lime oil, rum extract and mint extract... YUM!!!

Chocolate orange, chocolate mint, chocolate caramel, chocolate raspberry...

Banana cake with... lemon or vanilla or chocolate IMBC...

Orange cake with vanilla IMBC (Dreamsicle!)

Chocolate with strawberry IMBC (chocolate covered strawberries)

Peach almond cake with caramel IMBC or Almond IMBC

Cranberry almond with caramel IMBC (OMFG this is good!)

and one more thing... BEWARE lemon IMBC under fondant... something chemical happens and I get the WORST air bubble with lemon... great HUGE air goiters on the side of the cake as it sets! Just keep an eye on it and be prepared to prick & flatten those nasties!

Really? I've never had an issue - but I always use a dam for stuff like that.

Question - your "sample" roll - was it Satin Ice for sure from her? It resembles the Virgin Ice chocolate I've used from there as well - so I just wondered if maybe that was what it was!

you know what... you are probably right!! I think it is Virgin Ice! It was samples I got at the CSSA comp from you-know-who...


If you use the lemon as a filling, you will be fine, but if you crumb-coat with it, that's when you run into issues!

I wondered - I'd heard about your "sample test" - so when I saw it, and knew who the sample was from - I didn't think it could be SI - she has a set-up with Virgin Ice......



Oh for sure - I never use anything but plain buttercream for my crumb coat under fondant - the horror stories were drilled in well!

Thanks!!!

PS - found a combo that I might just try - chocolate cake, spread warmed caramel topping on it and let it soak into the cake, and fold toffee bits into the buttercream, along with some of the caramel. YUM!

use Dulce du Leche & Skor bits...

This is a list from a member on the other CC. Some very yummy looking combos.