Creating the impossible (Part 2)

Creating the impossible, part 1 may have been my most beautiful cake to date.. Although it was a beautiful three tier square cake, it's sheer size and intricacy does not compare to my Yankee Stadium Cake. To make this cake there were 14 pounds of buttercream icing, 3 half sheet cakes, 2 chocolate and 1 white, 3 cups of assorted sprinkles, and about 4 hours of labor. This cake was my first attempt at making large scale shapes, and as much as I pride myself in how awesome it looked, I still think that I can do way better.

This is the final product... the cake weighed in at 45 pounds with 4 layers of cake and no filling. For being my first attempt at large cakes, it turned out really well. I look back at the cake now and keep thinking of how I could have done so much better! I guess that's just the perfectionist side of me coming out. I know that I could have spent a few hours more on making it "just right" but like all decorators.. sometimes you just have to leave the imperfections alone.

The base cake was chocolate, while the upper 2 layers were both white cake, I put a crumb coat on the finished product before adding the final layer of colored icing. I convinced the customer that it would be best to not fill this cake, for the sake of the incredible weight on the front side.

Here is the the base cake with a crumb coat the morning before the cake was due. As you could imagine I had a lot of detail work to complete that morning that the cake was to be picked up. Coming in at 6 am to have it completed by 10 was an incredible task.

The finished product in a few variations. The customer loved the cake! In fact he returned another four times over the course of a one year period to get a large cake from me. When I transfered from one store to another he was sure to follow. Everyone in the store, customers and employees, stopped by to view this massive cake! We even had a corporate office manager show up that morning to view the cake that he had "heard so much about."

Nothing makes you feel more amazing then when you see the facial expression of the customer who has picked up a cake that was more than they had imagined. Coming in with a price tag of $199.95, the cake was quite the bargain. Who says that a grocery store can't produce "Ace of Cake" style cakes at a mere fraction of what a high end bakery would charge?