Simplicity. Rich maroon cakes, vintage charcoal buffet and extra-tall black candlesticks on sleek, brass candleholders.
This one is all about the cake. I took a BASIC cake decor class last year and I am hanging on to every thread from it, trying to pretend like I know what i'm what i'm doing - ha!
I used four Betty Crocker cake mixes and followed the instructions on the box. Fancy, I know. Then I split all the batter into round pans and baked away.
When they are completely cool, wrap them in Saran Wrap and stick them in the freezer. This will help them stay sturdy while you are cutting and frosting them.
A couple hours (or days) later you cut off the convex tops of the cakes so they are flat and even.
While the cakes are still frozen, put a nice thick layer of frosting between each layer of cake.
Once they are all stacked you will add a crumb coat. A crumb coat is just a thin layer of frosting over the entire surface of the cake so when you put the outer layer of frosting on, the crumbs aren't getting mixed up in the frosting. Then put it back in the freezer.
The morning of the party you put the outer layer of frosting on. Use a knife or frosting spatula instead of a spoon if you are looking for the rustic, textured look.
I used Hobby Lobby's Burgundy Squeeze Gel Coloring
Candles & Candle Holders
The candle holders are from lights.com
The extra tall candles are from yummicandles.com
The regular candles are from amazon
The buffet is from a seller from ksl.com and I have used / painted it multiple times - it is my baby. For this shoot it is painted Behr's Shadow Mountain.
For this backdrop I used simple black curtains from Home Depot! I did it in a corner so I could get lots of pictures from all angles. (: