But those are just what one St Lawrence baker had to use when she was commissioned to make a three-foot-tall, 30 kg wedding cake in the style of the bride’s dress.
Samantha Boon, of Samantha’s Cake Design, said that four people were needed to pick up the cake and take it to St Ouen’s Manor for the wedding of Courtney and Alex Wardman on Saturday.
It had taken her four days to make and contained 15 kg of chocolate, 12 kg of fondant icing, 4 kg of flour, 60 eggs, 3.6 kg of butter and three litres of cream.
She said: ‘It was made in stages over four days. I started baking it on the first day, then I made the lace that went all over the cake.
‘I then started putting it together and then let it settle so it did not collapse. Then I carved the cake, put the icing on and added the decorations.’
She added: ‘There was so much planning involved in making the cake. I had to get a jigsaw to cut the wood to make the cake board and added four. There was a big steel rod inside the cake and internal scaffolding to hold it up.
‘I also used chocolate ganache as a kind of cement to hold it all together and it was also covered in fondant icing.’
Mrs Boon said that it was the biggest cake she had made in the four years she had been in the industry and that she had been very nervous before she began to make it.
However, it was not the most unusual request she has received over the years, having previously been asked to make a stegosaurus dinosaur and a horse.
She added that she had not received any official training and had taught herself how to bake.
‘I am totally home-taught and I am very lucky to have friends I was able to talk to that have experience of this kind of cake construction,’ she said.
‘I have learnt a lot from video tutorials on Facebook and other social media but I have not made a cake that big before.
‘The bride and mother were very keen to be a part of the cake, so one morning I taught them how to make sugar flowers, which were at the bottom of the cake, so that was a really nice touch.’
