Can I do it?
See that cake? Think I can make it (or something similar) for a February 27 wedding? Should I do it? Am I COMPLETELY CRAZY?
I’ve been approached by a coworker and asked if I’d be interested in making this cake for his nephew’s wedding. He knows how much I bake (my colleagues simultaneously curse and praise me when I bring in treats that I’ve baked the night before) so he thought I’d be interested. And I AM interested. But am I being completely naïve to think that I can pull this off? Baking a regular old cake is one thing…doing a wedding cake to feed 40 people is, I think, an entirely different matter.
I may start practicing this weekend. I’ll update here on any successes, failures, or breakdowns that I may have. I’m inspired by Deb at Smitten Kitchen, who did this very same thing (and has some excellent wedding cake expertise here).
Anyone else done this before? Any tips? Advice? Nay-sayers?