American Baker in Germany

 This cake was an order from a friend of a friend.  This cake was inspired from this one, however it was requested that the top be left free as they have a wedding topper already. Also, they wanted the colors to be inspired by raspberries. So, I began a few days before by making roses in raspberry pink and baby pink. Then I used a 12-inch silver cake board and the bottom tier is an 8-inch vanilla cake filled with raspberry Swiss meringue buttercream... and fresh raspberries. Then I frosted the cake with raspberry Swiss meringue buttercream. Then I started the top tier. This is 6-inch vanilla cake filled and frosted with vanilla Swiss meringue buttercream. Then I frosted the bottom tier again. And I covered it in a store-bought roll of rolled out marzipan, which I have never used before and never will again. This product, while a nice, convenient idea, leaves folds and creases everywhere and is very difficult to smooth properly. Also, it's very thin and you can see the pink but...

 This cake was a request from a friend for her wedding. I started the day I put the cake together by making the buttercream. I made some raspberry Swiss meringue buttercream. I also made a batch of cream cheese frosting. I also made two cake boards to go under the layers. One 6 inches and one 8 inches. I cut out cardboard rounds and covered them in tin foil. I also had a purchased cake board that is 12 inches. Then I placed the 10-inch vanilla cake on the purchased cake board. I filled it with raspberry buttercream. I piped some buttercream around the edges. And filled the cake with raspberry jam. We had a total of 4 layers of vanilla cake. This is usual for a wedding cake. Nice and tall. Then I crumb coated the cake with the raspberry buttercream and chilled it in the fridge while I worked on the other tiers. Then I placed the 8-inch cake board on an acrylic cake board and stacked the red velvet cake on top of it filled and frosted with cream cheese frosting. Also 4 layers. Crumb ...