Turning a $20 Grocery Store Cake into a $500 Wedding Cake!

I don't really have a plan for how I'm going to turn a

cake

into a

wedding

cake

, but I thought it would be a crazy and fun idea. I accidentally dropped this one on the floor when I went to buy it at the

grocery

store

. and they said: oh no, no, don't worry, I'll get you a new one. I said: no, no, it's okay. They were very confused as to why it was okay for me to have a completely damaged and stained birthday cake, but I figure I'm going to scrape off the frosting anyway, so why throw it away?

My goal at the end of this is to have a really impressive

wedding

cake, like an expensive wedding cake, oh it's all yellow, there's almost no white, oh my gosh, I don't know. If we're going to be able to use a lot of this frosting because it's all colored, I might have to use more white frosting, but I was thinking that wedding cakes are like the most extravagant cakes ever, if you're going to like them, always do it. are. the most expensive the most extravagant I thought which is the least extravagant and it's like a birthday cake at a

grocery

store

so you can take one and turn it into the other so this is the only piece of white frosting the rest is of color, which I'm surprised, I thought there was just a little bit of colored icing on these things, apparently there's a lot and I don't know who leveled these cakes because look at this corner, look how much further down it is from this corner.

My thought is that I'm going to try to cut six inch rounds and eight inch rounds if I can get that out. It's supposed to be nine by 13. This is eight inches, so it's clearly not nine inches, I was hoping that I can get that from corner to corner, but I can't, this is definitely becoming more of a challenge, but you know, it's okay, I'm not afraid of a little challenge, everything will be fine, it's okay, it definitely works a lot. smaller than I wanted, but hey, maybe this is better because before, if I cut it from the corner, it had these droopy edges at the corners because all of its edges are so droopy, whereas this will be much straighter.

I don't have much experience making wedding cakes. I have done some. I know a little about making wedding cakes, but this is probably the third wedding cake I've made. Oh no, no, stop, stop and surely one won't. I don't, hopefully, I'm going to cut straight, I feel like I was taking an angle, oh my gosh, it's going to be the worst if I'm going to stack them up and they're like cake scraps that I'm thinking of making like little parfaits. with them I feel like this is a craft project, but with cake, can you feed me?

I don't want my hands no, I'm not going to feed you, but I don't want my hands to get sticky, oh no, you got it. to get into the frame this is not my job they take a bite they go there you go I'm trying to make a cake why is this the only level where it was ripped off? I got that cake and that cake to make a tear and then I got this cake and this cake. I have this little cake board because when you break the cake you need to have the structure so it doesn't fall apart and fall off, so I'm going to put this one here so I can start covering it with crumbs and filling it because between these two layers I want to make a really delicious filling on each cake it will have a different flavor and I will decorate this one on your final cake board I am going to use a large one because it will be easier when I go to smooth out the cake even though it looks super big and extra and to make sure the fillings don't come out, I have I removed all this extra frosting from the cake and I can create this moat to hold it all.

I really hope these cakes don't slip because I have a strawberry custard like filling, like the custard is very soft. almost like pudding so I can see it wants to slide and the other layer I'm making a lemon curd with fresh raspberries so they're both going to be like slippery frosting so the whole thing is going to be like it doesn't want to keep the structure that you normally need. a wedding cake too. I really think those flavors are going to work and add to the cake. There's not much I can do with the flavors because it's obviously like vanilla cake and vanilla frosting, but at least that'll add that as I do.

I don't know, I find that fresh fruit and cakes help bring out the flavors and then cream and everything just because wedding cakes always have. Don't know. I crave more special flavors than just vanilla. I'm still using the frosting that came. with the cake without frosting trying to crumble it covering it trying to fill it trying to do as much as i can with it i was hoping i could frost this whole cake with that frosting but like they were so short on that frosting this doesn't look like a grocery store cake anymore , true, we have a pretty nice height.

I like the height because, like wedding cakes, they always have a height. I'm so grateful that I awkwardly ask the cashier if they sell extra frosting on the side because to do and this whole bill was like 11 dollars and I would be completely screwed right now because this would end up being a naked wedding cake because I didn't have enough frosting, I didn't enough to fill it enough to cover it with crumbs, but I need more to freeze it, so I'm going to make the top tier like a kind of pink with a little purple undertone and then the bottom tier I want to make like a dark navy set.

Dark colors are so difficult that you have to add. So much food coloring, so I'm going to see how dark I can get, really feeling these colors. I think they'll look good together. I just didn't want to do it right. In fact, now I did. Kevin didn't want to do the classic. The wedding color is like white with flowers. It is too easy. Let's try to make it like a different, modern and trendy wedding cake. Yes, it's very boring. It's like a classic wedding cake, but makes this more of a dramatic difference than the previous one. white slab cake, so that's what we're doing now, I just need to try to ice them perfectly before breaking them.

I haven't cracked a cake in years, I mean years, I don't remember the last time I scaled a cake I think I made a video on how to crack a cake and that was probably the last time I cheated because I don't do stepped cakes, my goal is just frost the cake perfectly soft or as soft as I can without going crazy, these are like bubble tea straws and this is what you can use for your cake. You can also use dowels and I'm not going to use too many because the cake is very light so I think I'll just use three and you just have to stick them on the cake, cut it level and now like that cake has a cake board under that little silver plate that I made once I broke it the weight will be on the tea straws and the cake board and not on the cake itself not on this cake so it's not going to collapse kevin this is your fault this is your fault me I was like look how unlevel this one is I usually cut all three at the same time at the same height he's like yeah you I've had trouble getting them level that way.

You usually cut them too sharp, but they are all the same height. I don't want to do this at all. I hate breaking into cakes for these reasons. Usually when you make it it's fondant, you can make it if you put your hand on it, it's not a big deal or even buttercream, you put your hand on it, you can smooth it out again if I touch this when I go to break it, my whole hand print will be squished into it. the cake and it's going to be impossible to repair I'm going to drop it I'm going to drop it kevin why am I so nervous I feel like I've built it I've built it too much kevin don't make noises kevin is a little off center, I think I need to fix it, but It's not bad who breaks the cake with whipped frosting.

This little envelope was 60 for gold leaf. I've never worked with gold leaf before but I thought it would look awesome with this cake so let's figure it out together because I have no idea how to work with it but it's so expensive I had no idea it's so expensive I think I just You were like sticking it on the cake. I've seen some people do it. With similar brushes, I've seen other people like you, you know, they just like to rub it on the cake, dab, dab, dab, dab, maybe I should try this like buttercream on the table before I start smashing it against my cake, oh.

I see it worked the first time making gold leaf and I'm a master now, I love it, it's really cool, I'm obsessed with gold leaf and apparently there's like two dollars that we like, adding up, there's about two gold dollars. The leaf there is not so bad and I bought the orchid and these roses so I could make flowers for it. I am very sad because we are going to cut the work and I feel like it is going to be very pretty and then They will bloom again with fresh flowers every time I have worked with them you have to be careful because it is obviously a plant and usually when they grow things like this they use pesticides and it is not advisable to glue them directly. on the cake, so what I've learned is that you're supposed to cut them nice and short and then cover them with this floral tape and that will help protect it.

It's not that sticky, but when you pinch it hard it sticks. It looks pretty and you just have to stick them on the cake, so I'm going to make the rest of these and then put them all on the cake. Hello, I just sent you a photo of a cake that I wanted to mention, yes, that is it. Ok, amazing, thank you very much, I appreciate it. Ok, bye, four hundred and fifty dollars. My grocery store pie is worth four hundred and fifty dollars. Oh God, it's so beautiful. Please like and subscribe because this was a lot of work and without further ado, here's the grocery store wedding. cake you