Jessi

This cake was my first experiment doing a five layer stacked cake and I definitely learned some things. This was also my first time using real flowers on a cake, which was a learning experience and made me nervous when I took a blank white cake to the reception center and just hoped they'd have enough flowers for the cake. Here are some of the things I learned from this one:
#1- don't make a lemon layer larger than 8 inches, the cake is too moist to hold it's shape.
#2- don't use Wilton's cake separator pegs, they aren't strong enough and they are ridiculously hard to put together when you're holding a 20 pound cake in one hand-- stick with good old fashioned wooden dowels.
#3- don't set up the cake when the ENTIRE wedding family and party is going to be there for a big photo shoot (not my fault, the mother of the bride told me no one would be there until 5:30 for the reception starting at 6:30, but they all showed up at 3:45).
#4- allow PLENTY of extra time to set up-- I am SO glad I had 2 and a half hours because this one took every minute.
#5- take a towel to dry hands and mini cake vases.
#6- Note to self: Red Velvet cake cannot be dyed purple, no matter how much blue you put in (the bride REALLY wanted a purple red velvet cake to cut into, I told her I would try.)

So, without further ado, here is the cake for Jessi:
Top layer: Red Velvet cake with cream cheese frosting
2nd: Carrot cake with cream cheese frosting (single layer, torte-ed)
3rd: Lemon cake with lemon filling
4th: Devil's food cake with no filling (single layer)
5th: Chocolate cake with raspberry filling

Frosted with a crumb coating and outer coating of pure white Buttercream icing. This was the smoothest frosting I have ever accomplished and would have been perfect if I hadn't had to transport the cake on a 100 degree day for 30 minutes in the car....
Even with all the craziness during the set up, I think this cake still turned out pretty gorgeous!