A friend at work showed me a picture of her wedding cake that cost her $400. The cake was on a dazzling base with a ceramic waterfall underneath. I realized with such an elegant base surrounding the cake, the cake would not have to be extravagant.

I purchased the waterfountain with 2 angels from Hobby lobby. I used a 40% off coupon for the 18" pillar base at Michael's. I bought small blue roses in bunches and cut the stems and slide them under the waterfountain, and on top of the first pillar/underneath the first cake layer. I placed small white lights around the base and draped small silver beads across the roses. I taped Angels on each pillar. I used an Angel circular cake divider between the 1st and 2nd layers.

For easy elegant decorations for the first layer I used ready made boxed foundant for the Angel/Hearts molds. Just press the foundant into the molds and cut the edges with the tool provided with the mold set. To highlight the hearts I pressed beads on a string around the edge of the hearts.

I used the heavenly white cake recipe which is linked above. This cake sliced very nicely and freezes well also. I was told the "IN" thing is to make different flavors for the cake layers. I choose the delicious recipe "Mom's Pina Colada Cake". This recipe got lots of compliments but it does not freeze well or keep long. It does not slice well or hold well, (like layers of cake, columns and top decorations). I used this for my bottom layer and it would not hold the 2nd layer and divider. The moistness of the cake caused it to start sinking and the top 2 layers fell before the wedding. As an emergency plan I had to place the other two layers around the base of the cake. No one seemed to notice since the cake base was so beautiful.

COST OF CAKE BASE & DECORATIONS

Water Fountain ...............................$40.00
18" Pillar.....$40.00 40% off..............$24.00
Angel Divider..$16.00 40% off...........$ 9.60
2 - 10" cake plates............................$ 9.00
5 - bunches of small roses ..50% off...$ 7.50
white beads .....................................$ 1.29
silver beads..roll...............................$ 2.50
white lights......................................$ 3.50
4 Angels for Pillars...........................$ 5.00
T O T A L ........................................$102.39

I also bought a beautiful precious moments cake top with cross for $36.00

Mom's Pina Colada Cake

Preheat oven to 350 degrees. Grease and flour 2- 8 inch round pans.
Mix first five ingredients with mixer on low until just combined. Mix on high for two minutes. Pour batter in pans and bake for 30-35 minutes. Cool in pans for 15 minutes. Cool completely on wire racks.
For the frosting, sprinkle gelatin over cold water in saucepan. Heat over low heat for 3 - 5 minutes, stirring occasionally, until dissolved. Whisk cream of coconut in a large bowl until smooth. Whisk in gelatin until well blended. Refrigerate until mounds slightly when dropped from a spoon about 10 - 15 minutes. Beat cream and rum in bowl until stiff peaks form. Whisk 1/2 whipped cream mixture into coconut mixture. Fold in the rest of cream with a rubber spatula. Refrigerate until set, 15 - 20 minutes.
Slice each layer in half horizontally. Place one half on the serving plate. Use 1/3 of the frosting to frost in between all the layers. Once all assembled, use the remaining 2/3 of the frosting to cover the top and the sides of the cake. Gently press the toasted coconut into the top and sides of the cake. Refrigerate for at least 1 hour or overnight. Store leftovers in the refrigerator.
Note: When desserts were made just for Mom and Dad, Mom would make two separate cakes out of this recipe. The torte d cake layers were frosted and covered in coconut separately. To freeze half of this recipe, place on a foil lined cookie sheet and put in the freezer. When completely frozen, tightly whap cake in plastic wrap and then foil. To serve, unwrap and then completely defrost and store cake in the refrigerator.