Salmon Shades Wedding Cake

I was fortunate enough to take a class from one of the most amazing cake decorators of all time - Carrie of Carrie's Cakes. She is incredible! She is so generous with her time and knowledge. She totally blew me away. Hello, hero worship! I learned so much. I've never even tried to make a fondant wedding cake. The most I've ever done is a few birthday cakes for my kids (see Lego cake here). And LOOK! I made THIS cake :) I couldn't be happier with the result. Of course, I see all the flaws, but hopefully you guys don't. (PS I designed this one all by my lonesome too:)

This Week's Sweets: Yellow Ombre Wedding Cake

Layers of vanilla cake, fresh lemon cake, and luscious lemon crème. Rosettes in hues of lemon yellow.

Cake Building Tips

(Here are my top three most super secret tips for making the perfect cake)

1. Remove your cakes from the pans as soon as they are cool enough to remove, but still warm. Immediately wrap them tightly in plastic wrap and put them in the freezer. This creates very moist cakes, and makes them easier to handle when assembling and frosting. (You can do this part several days ahead of time)

2. Once you have assembled the layers of cake and put in your filling, apply a thin coat of frosting around the cake, catching all of the crumbs. This is called a crumb coat. It basically just seals the cake and all of its crumbs so you have a smooth surface to work with. After you have applied this coat, apply whatever final layer of frosting you want - textured buttercream, piped-on buttercream, rosettes (like the cake pictured here), etc.

3. Put your cake in the fridge and get it cold before transporting it anywhere. This helps the buttercream to harden, so it travels better, or so that it's easier to handle when setting up your cake display at home. Bring the cake out at least an hour or two before your event, and the buttercream will soften up.