Hi everyone,
I'm thinking of having my wedding cake be a takeoff on Tartine's Lemon Meringue Cake for my wedding. I love love LOVE the look of the torched meringue, and was thinking of turning it into a s'mores cake (graham cracker flavored cake, dark chocolate fudge filling) since our wedding is in early fall. Here's a link to the recipe with pictures from a blog I follow:
http://www.crumblycookie.net/2009/08/09/lemon_meringue_cake/
Anyway, I have a few questions for those of you that have done wedding cakes:
Would this type of frosting (swiss meringue, according to the recipe) hold up well for a wedding cake?
Should I expect a cake maker to charge more, less, or about the same as a regular buttercream cake?
Is there anything I can get added to the meringue to make it taste more marshmallow-y?
Thanks in advance!
Meghan
I'm thinking of having my wedding cake be a takeoff on Tartine's Lemon Meringue Cake for my wedding. I love love LOVE the look of the torched meringue, and was thinking of turning it into a s'mores cake (graham cracker flavored cake, dark chocolate fudge filling) since our wedding is in early fall. Here's a link to the recipe with pictures from a blog I follow:
http://www.crumblycookie.net/2009/08/09/lemon_meringue_cake/
Anyway, I have a few questions for those of you that have done wedding cakes:
Would this type of frosting (swiss meringue, according to the recipe) hold up well for a wedding cake?
Should I expect a cake maker to charge more, less, or about the same as a regular buttercream cake?
Is there anything I can get added to the meringue to make it taste more marshmallow-y?
Thanks in advance!
Meghan
