cupcake couture's 5th wedding!

A beautiful Sonoma wedding took place just last week and I was privileged enough to be able to create this cake for the occasion!  And OH MY! what a fun time as it was, ahem, my second..? attempt at fondant...but I think it turned out pretty nicely!  Thankfully, the fondant rolled onto the cake the first time without a hitch, but man, can I just say that if you want to get an arm workout, take up cake decorating - with a heavy emphasis on rolling out fondant!  

I made a marshmallow fondant, which in my opinion, has a wonderful taste, mind you, I am a self proclaimed marshmallow addict.  But really, compared to the other stuff, this fondant has a nice light and sweet taste and looks great on cake.  I made a chocolate cake with a chocolate raspberry ganache and I could have just had a bowl of that ganache; it was like super rich, thick, velvety mousse and it was compliments of Bobby Flay - here's the link to the recipe:

http://www.foodnetwork.com/recipes/bobby-flay/raspberry-ganache-fudge-cake-recipe/index.html

just a note; I didn't use 1.5 lbs of chocolate, I probably used less than half that amount and it turned out great.

As I added the ganache between the cake layers I topped each layer with fresh raspberries for some added berry goodness :) 

I love the challenge of wedding cakes and I'm learning each time from the experiences I have, so Congratulations Alison and Alex and here's to many anniversaries that your cake will survive in the freezer and STILL taste good!

*photos courtesy of Alison and her wedding guests*