This boat wedding cake was designed for a couple that met at the 2009 San Diego Singles Conference on a boat called the William D. Evans. My challenge was to simplify the boat’s detail down to a manageable level. For more on this topic follow this link to read my tutorial on how to make a ship cake, to see my rendering an air craft carrier.
This boat cake fed over 100 people and consisted of four components with two large base tiers that blended together as one. Above is the base tier and below is the second tier.
I used wooden dowels as infrastructure. For more on that topic, follow this link to read my tutorial on how to use wooden dowels in stacked cakes.
I also wrapped all the exposed sides of this cake in ivory modeling chocolate.
Then I rolled them out into 1/8” thick sheets.
Using the two square cutters, I cut windows for the sides of the boat. I used smaller square cutters to then cut out the windows’ centers
I kneaded the scraps of modeling chocolate left over from the windows together and rolled them into a bunch of long ropes, which served as banisters for the three levels of the boat.
I melted dark and white chocolate, marbled them, and poured that into pencil molds. See my tutorial on chocolate molding for more on that topic.
Once the chocolate pencils were hard, I popped them out of the molds and trimmed off the pointy tips.
Then I fit them like columns on the front, sides, and back of the cake, trimming them to the size of the spaces left by the banisters.
Then I added rungs to the banisters by piping vertical lines of melted white chocolate all the way around. See my video for how to make parchment paper cones for more on this method.
I added red white and blue modeling chocolate flags to the banisters on the cake and secured them with melted white chocolate. I also painted the inside of the windows with a little cocoa powder accent. I also piped a dripping white chocolate effect around the base of each level.
I decorated the top tiers of the cake in the same manner but use mostly melted dark chocolate for the dripping and piping effects.
I added Pepperidge Farm Pirouette Rolled Wafers in a few places since the boat has some tall light structures that look like giant mastheads. I also added some malt balls to make the boat look more delectable.
I rolled out some modeling chocolate and wrote the name of the boat in white chocolate then allowed that to dry and applied it to the back of the cake. Follow this link to read my tutorial on cake writing for more info on this method.
I used a small offset spatula to blend white and blue buttercream frosting around the base of the cake to look like water. That gave the boat a sense of movement and context.
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