Love, love the way this bridal shower cake turned out! Layers of super light and fluffy raspberry angel food cake, and a champagne meringue buttercream. I love the meringue buttercream because it has a smooth and silky texture and it not quite as heavy as the good old American buttercream. All in all, this cake is loaded with 16 egg whites and there is no butter added to the cake itself, making it a fairly “light” bridal shower cake. After all, the bride and bridesmaids will have to look their best!
I went with a very simple and elegant look – ivory and light pink in combination with gold. It makes the cake look more sophisticated and is reminiscent of a bridal gown. I also wanted to make sure it is easy to do at home for everybody so all I used were some gold colored sugar pearls that I attached all around the cake. To achieve a kind of ombre effect, I attached more pearls at the bottom of the cake and faded them out towards the top.
If you like what you see then check out the exclusive feature on the Pottery Barn Have and Hold wedding blog!
To find out how to frost a layer cake, check out my tutorial here.
What temp do you bake the raspberry cake at?
Hi Cindy, I bake it at 325°F 😉
Where is the cake stand from? It’s beautiful.
Hi Cindy,
thank you! It’s one of my favorites and it even came with a dome. Got it off amazon!
http://www.amazon.com/American-Atelier-Bianca-Pedestal-Plate/dp/B008S4T664/ref=sr_1_5?ie=UTF8&qid=1403806228&sr=8-5&keywords=white+cake+stand
Melina
This has to be the prettiest presentation I have ever seen! I am a sucker for classic elegance! Love it!
Thank you Annie! 😉
I would love to see the recipe for your champagne meringue buttercream, but can’t seem to find it anywhere on this page. Is it located somewhere else?
Am I overlooking the link to the recipe? Really wanting to make this but can’t find ingredients/directions and it’s not here or on Pottery Barn. Thanks!