I am in the process right now of making 6 different kinds of cakes for a bridal shower and bachlorette party next weekend in Michigan. Michigan?!? you ask... yes, I am crazy enough to make all the parts for the cakes, take them on the train with me from ND to MI, and put them together somewhere when I get there. We'll see in about a week if I am a serious glutton for punishment...
The cakes will each be a 6", round, 2 layer cake and the flavors will be: French Vanilla with Almond filling, Carrot Cake with Cream Cheese filling, Lemon with Raspberry filling, Lemon Poppy Seed with Lemon filling, Chocolate Fudge with Peanut Butter filling, and Pistachio with Pistachio filling.
We'll do a combination of fondant and icing on the outsides of them, and try out different decorations on each to get ideas for the wedding cake in September.
The other "tricky" part of this is that all of the cakes and fillings need to be egg free, as one half of the couple is allergic to eggs. Luckily, I found an easy substitution for the eggs (milled flax and water) and although it may make the lighter cake mixes look a little funny, the taste doesn't really change, and neither does the texture.
I'll be sure to take photos after all the cakes are done and post them when I get back from MI!
Wish me luck!! :)
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