THE CAKE

The Coast - Halifax Weddings Guide - - Style -

“They wanted a big show­piece, so they wanted some­thing tall. The bot­tom tier was a false tier but the top three tiers were salted caramel cake,” says Muench of her four-tiered tower, which show­cased one of her old­est, most pop­u­lar recipes. Each in­di­vid­ual tier was over six inches tall and made up of four lay­ers of cake and fill­ing, a bak­ing mis­sion she started three days be­fore the wed­ding. THE IC­ING

“It’s not just bak­ing a cake,” Muench says, “it’s ed­i­ble art.” And while she’s all about the prod­uct tast­ing good, mak­ing it look good is the fun part. Af­ter months of test­ing prod­ucts and molds, she set­tled on a method—cov­er­ing the cakes’ sides in in­di­vid­ual sheets of fon­dant rather than the tra­di­tional drap­ing. She care­fully pressed a mold into each inch of each ic­ing panel be­fore ap­ply­ing it to the cake, then painted and dusted the var­i­ous rings, knots and in­dents of the “bark”—work­ing with an ar­ray of shades and brush strokes to make it as re­al­is­tic-look­ing as pos­si­ble. THE CON­STRUC­TION

De­liv­ered to the venue in sep­a­rate pieces and del­i­cately stacked the day of, Muench spent an hour and a half in build­ing mode. “It was so tall I had to stand on a chair to do the fin­ish­ing touches,” she says of the fi­nal prod­uct, which was gar­nished with a wild-look­ing se­lec­tion of deep red ra­nun­cu­lus from the cou­ple’s florist, Brown Eyed Su­san’s. “It’s a long te­dious process but I love it with all of my heart.”

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