If you said "wedding cakes" - you're right! I am through with shopping and ready to get started on the cakes for my wedding - now less than two weeks away. I already tested the ice cream I'll be making and that is well underway. The cakes are slightly more daunting, but not too much so, since I am trying to take a rather relaxed approach - as detailed in this post.
I have been carefully planning the cakes; I used the online recipe quantity calculator to multiply out my ingredients. I ended up with these dizzying amounts of eggs, butter, chocolate, olive oil, lemons and sugar - still very economical at Trader Joe's.
Have you ever made a giant batch of cake? Any good tips? Most of these cakes will be baked in regular-sized pans, but I am making just a couple in very large pans with an extra heating core to help them out. I am also baking them in my brand new oven that also happens to be at least 40 years old - and about half the size of a regular oven. Needless to say, there is an oven thermometer firmly ensconced in a place of honor. Wish me luck.
Watch for more on the cakes soon with recipes so you can bake along (if you're so inclined). And check out Jill and Raquel's wedding cakes for more inspiration as well.
(Images: Faith Hopler)