Well, it took 26 eggs, over 3lbs each of butter, sugar and flour, almost a whole pot of vanilla bean paste, three newspapers, and some string.
There were massive bowls, which weren't quite big enough, an overheating set of electric beaters and a wooden-spoon-related blister.
The oven was on for 7 hours, cooking one cake after the other. We now have a huge cake, a big cake and cute little top cake. All in all, enough for 100 people with (hopefully) lots of leftovers.
The white chocolate icing is made, extensively taste-tested and tupperwared. The raspberry jam is ready and standing to attention.
Dowels and cake boards have been bought, tested, sterilised and carefully packed. It's wedding cake time!
Which means...it's our wedding! By the time you read this, we will be veiled and kilted, singing hymns, saying vows, swapping rings, drinking champagne and eating (lots of) cake.
We've got a special guest post coming up next week to fill the gap while we're on honeymoon, and once we're back there'll be lots of cooking and eating. In the meantime, please keep your fingers crossed for sunshine and raise a glass!