Wedding Cake, Gold and Ivory - Syakirah Karim

This wedding cake looks stunning when placed on the its table. However, I felt the flowers of the cake do not aligned with the theme colors of the hall's deco.

The third tier makes the appearance of the overall cake looks elegant

Detailed works on the third tier using stencil and added a few royal icing pipping to give the lacy effect

The wedding cake cutting ceremony, the flowers of the cake had been changed.
Photo extracted from Shai Ezani's Facebook.

Peacock Wedding Cake - Mehra and Menna

This 5 tiered wedding cake was for an Indian Wedding held at Marriott Hotel, Bukit Bintang. At first, I was quite reluctant to take this order due to not enough lead time. I need at least 7 days to prepare the peacock feathers and it must be really hardened, otherwise it will be easily broken during assembling.

Mr Raj, the bride's brother-in-law, is a very persistent man. After much deliberations and negotiations, I agreed to take his order. I had barely four days to bake and decorate the cake!!!.

My niece, Ezan, willing to accompany me to the hotel. It was raining when I reached the venue. However, the Marriott's staff was so helpful by allowing me to park my car near the entrance of the hotel, and efficiently delivered the cakes to the banquet area to set up the cake.

I was not satisfied with the table the hotel provided, I met the banquet manager and ask for more stable table. The table was placed on a platform beside the stage. Also the contractors still doing some finishing touches to the stage, it was a bit of a havoc really, still with the sound of hammering here and there. The banquet manager try to convince me to use the table. Quite tiring arguing with him, I just told him off - if the cake stumble down he will be responsible!!!!

It was a nerve wrecking experience while setting up the cake.  My niece helped me to put the peacock feathers one by one. A lot of tissue paper been used to make sure the peacock feathers stick nicely on the cake.  After setting up all the five tier, true enough, the weight of the cake , plus the unstable table,  and a little bit of movement on the floor, the cake started to wobble. Again, I summoned the banquet manager, he looks worried and later his staff tried to put something  under the table to stabilize it. Five strong men needed to lift the table!!. Well, at least there's less wobble.

This five tiered chocolate cake alternate with vanilla cake.

Annual Wedding Cake Competition 2010

The Annual Wedding Competition was held on 30-31 October 2010. Organized by International Centre of Cake Artistry's (ICCA).  This was my first time entering into this competition. Coincidently and unfortunately, this was  the time where I had many orders to fulfill. The winner of the competition had many experiences in entering his pieces at international level, so experinces and knew very well of the judges expectations was very crucial. Factors like design, skills and execution was part of the marks given.Eddie Spence was one of the judges. Below a few photos taken during the competition.

My entry - Comments from Judges - poor execution, design - quite good, color scheme - should be more brighter. Compare with other competitor - I'm far behind, need to practice more.

5-Tiered Cake

Five tiered cake – Wedding Cake

This five tiered cake consisted of 16”, 14”, 12” 10” and 8” diameter cake. Set-up was done at site for final finishing touches. All the cake was placed on a “Tall Tier Cake Stand” I bought from Wilton .

Due to unforeseen circumstances, the cake was not to be placed near the “pelamin”, the stage where the bride and groom sits. Thus, the tiered cake has to be carried to the stage during the cake cutting ceremony. So the fully assembled cake have to be stashed somewhere.

I went to check the cake on the verge of the cutting ceremony. I realized the tiered cake tilted a little bit. The boys (who help in the ceremony) help to check and we found out one of the table’s leg rubber had worn off. Heartache!!! Heartache!!!....anyway no time to rectify the problem…….The weight of the cake worsens the situation.

When we carried the tiered cake to the stage, one of the boy tried to put a piece of Styrofoam on the worn off table’s leg to stabilized the table but the Styrofoam was crushed when we placed the tiered cake on the table, the table (I think) cannot take the weight of the cake………Arghhhhhhh!!!!!.

I am very worried the cake will topple….. The degree of the “tilting” seems to increase when it was on stage….look like the “Leaning Tower of Pisa”.

When the bride and groom ready to cut the cake, I requested three boys to go up on stage…..to grab the tiers, just in case it topples…….(this was caught in the wedding video)……..

Thank God!!! The cake does not topple……

By the way, the 2 figurines are specially ordered to match the groom and the bride's face =)

Lesson Learned:

1. Do not rely on the table provided; I have to have my own table.

2. If possible, the fully assembled cake must not be moved frequently, especially for tiered cake more than four.

Interested? Call Habsah at 012 271 5875