32 eggs. 24 cups of grated carrot. 15 cups of icing sugar. Yes, I made my first (only?) amateur wedding cake last weekend.
It's based on an
Epicurious carrot cake that the groom remembered from a potluck long ago. The recipe is very forgiving. I made minimal adaptations, adding 1/2 cup of coconut and subbing 1/2 cup of apple sauce for some of the oil. I also had to bake the bigger cakes for an hour in order to get the centre to cook.
The first cake went into the oven at 8:30 am. The last one came out at 7:50 pm (granted, I went to work for a few hours). The cakes finally went into the fridge at 11:30 pm in their little nests of paper boxes lined with garbage bags.
Keys to success / mental stability:
1. A long skinny spatula.
2. The help of my lovely boyfriend. Not only did his mother teach him how to iron as a teenager, she taught him how to ice a cake. She is awesome.
3. Lots of practice cakes, which were consumed by my charming co-workers.
4. Accepting that I am an amateur baker, and it will look like an amateur cake. Yes, there were a few little flecks of cake in the icing. C'est la vie.