evolution of a wedding cake.

not so often do wedding cakes take road trips, but this week's cake traveled 300 miles in the trunk of my car. oy vey.

i started the baking process earlier than usual... given the road trip n' all.


as promised earlier, the entire process was a MESS. starting at the grocery store.... when i pulled a bag of powdered sugar from the shelf and it dumped all over floor. oy. again.

mess, mess, mess. no more counter space. no more seats at the dinner table. and still... powdered sugar running amuck.

baked a little monday night. most of tuesday night, all of wednesday night. cut off the tops and filled most of the layers {13 ", 9", and a 5"... two of each. 3" tall. i used 40 eggs. 40!}

ready for frosting... which is the messiest, ickiest part of the whole deal. so much shortening. everything is oily. i hate that part, actually.

and then fondant. 20 lbs of fondant. gained 4" in my biceps.

fast forward... through the road trip. up the stairs at the best western. down the stairs at the best western. another road trip through town. i discovered a HUGE crack across the fondant of the bottom layer of cake {don't tell the bride... i didn't!}

super anxiety hour. excellent helpers. a little help from the office supply store... and voila!