My good friend’s parents have just celebrated their 50th wedding anniversary.
You and I both know that is no small thing.
What they’ve been through together, I can not possibly imagine.
The happy, the sad… the fear, the pain…the patience… the trials and tribulations…
They’ve woken up, side be side each morning, and chosen to face every day, together. Not knowing what was in store.
The good, the bad AND the ugly. (And I don’t know about you, but sometimes I’m so ugly I even scare MAH-SELF in the mirror.)
Deciding to take it on as one… even on days when, I’m sure, they would’ve rather stayed under the covers and pretended the other wasn’t there.
They’ve hurt each other, I’m certain of it.
Is there a human being alive who hasn’t, if even inadvertently, hurt the one they love?
And when that happened… each time that happened, they had to choose to forgive.
To choose each other over whatever life threw at them.
And it’s not like life ain’t got a WICKED curve ball.
I know it. You know it.
But after 50 years…FIFTY years, they’re still holding hands. Still saying I do, and still saying I will.
And while the greatest lesson I’ve learned so far in this life is that I don’t know very much at all, there is one thing that I’m quite certain of…
those two deserve one HECK of a celebratory cake.
Knaw I’m sayin’? 😉
Happy Anniversary to Mr. and Mrs. Kessler.
Two lights still shining bright in this crazy, tumultuous world that sometimes seems so dark. Xx
“Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth.
It always protects, always trusts, always hopes, always perseveres.
Love never fails.”
1st Corinthians 13:4-8
I only pray that God gives me the strength to wake up each day, and choose love…. like the Kesslers do.
Tips on how I made their cake…
I coated one side of some wafer paper with piping gel,
sprinkled gold disco dust onto it,
On a different sheet of wafer paper, I mixed some gold highlighter (made for cake decorating and non-toxic, but also not edible, so make sure to tell your peeps to skip eating it) with some Everclear (but you can use vodka or lemon extract if you’d rather) and brushed it on.
I used this same technique to color the wafer paper band around the top of the top tier.
Then punched more holes.
(Careful, it rubs off easily when you touch it!)
I used shortening to randomly adhere them to my middle tier covered in fondant.
(You could just use water, but be careful not to add too much as it dissolves wafer paper.)
I used the Floral Heart Mold by First Impressions and their filigree key mold (though I’ve since found a good price on a group of three cute key molds, here) and painted them with an edible, dark gold paint by Rainbow Dust.
I started with white fondant, and the paint covered nice and evenly with just one coat!
SUPAH cool stuff!
Note: I always stick my molds (once filled) into the freezer for about 5 to 10 minutes before I try to get the medium out. Helps a TON.
I made peonies out of wafer paper (which I show how to make in a video tutorial for Cakeheads members, HERE.)
and I made some creamy, modeling chocolate roses as well.
See my video on how to make roses, here.
I attached all of my flowers to wooden skewers or lollipop sticks in order to avoid sticking wires into cake.
I used this lace mat and my Tricot lace mat as well, with the Silikomart Tricot Lace mix to make the edible lace.
I will just tell you here, I am NO edible lace making expert.
The stuff gets on my NERVES, yo’.
And it’s a great thing that I was going for “vintage” lace here, as you can obviously see the sections that were a bit ripped. It worked with my theme… but the other mat, the Tricot one, turned out lace without any rips. Probably because the netting wasn’t as delicate.
I used my First Impressions (can you tell I like their stuff?) scroll mold to add some detail to the top tier.
I wanted it to sort of resemble gold edged champagne glasses.
I coated them with water and sprinkled some more gold disco dust on top so they’d sparkle under the lights.
(And ’cause I’m entirely too addicted to sparkle.)
I rolled some gold modeling chocolate balls, stuck them onto lollipop sticks, coated them with water,
and stuck them into the disco dust jar whilst twirling them.
‘Cause I already mentioned my little sparkle problem.
I used them as additional fillers in my flower bouquet, along with some modeling chocolate leaves painted with the Rainbow Dust edible gold paint.
I always use my needle nose pliers to help me place my flowers and stuff into the top tier.
They help keep my big clunky hands from breaking everything.
I finished the bottom tier in buttercream (as Mrs. Kessler’s not a huge fan of fondant) and added the white and gold lace on with some water rubbed onto the back of it.
I painted the gold lace with the Everclear/gold highlighter mixture I talked about earlier,
and just highlighted the top edge with a coat of the dark edible gold paint.
The roses on this tier are made of buttercream.
I made them (using the method I show in this video, HERE.)
I used some extra buttercream to attach them to the cake…
but please NOTE here, if attaching them to lace instead of directly onto the buttercream finish, make VERY sure you’ve attached the lace to the cake WELL with water (in all spots)…
or you’ll learn the hard way, like me, that they’re heavy enough to pull the lace from the cake
and then you’ll be running around like a chicken with your head cut off
trying to reattach them to the cake right before delivery.
(‘Cause that’s when you noticed them.)