What would be the best approach on my first tiered cake? Like the process and steps and etc? Maybe recipes that hold up the best also!

You can bake and freeze the layers now to make the assembly and decorating process less stressful.

Most frostings can also be made in advance. (American b/c's don't usually require refrigeration while stored.)

Fill and crumb coat or frost cake layers. Allow to settle. Spend next day assembling tiers and decorating.

How to make and decorate with MMF:

http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html

MMF tips:

http://forum.cakecentral.com/cake-decorating-ftopict-101181-.html

How to cover your cake in fondant:

http://www.cakecentral.com/article22-How-To-Cover-Your-Cake-in-Fondant.html

http://www.pastrywiz.com/wedding/wedding19.htm

Fondant useage charts:

http://whatscookingamerica.net/PegW/CoveringFondantQA.htm
(Scroll down.)

Pettinice chart using size of cake & thickness of fondant:

http://www.pettinice.com/

Satin Ice:

http://www.satinfinefoods.com/ordering.shtml
(Info provided by MichelleM77.)

Most complete chart:

http://tinyurl.com/2dslk5
(Page 6.)

How much sleeved pastry filling to use by cake size:

http://tinyurl.com/2gay6n

http://forum.cakecentral.com/cake-decorating-ftopict-562527.html

Sleeved pastry fillings:

http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=798

http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Pastry_Filling/pastry_fillings.htm

How to stack/tier cakes:

http://tinyurl.com/y22z72
(Has complete and accurate directions.)

More on SPS:

http://forum.cakecentral.com/cake-decorating-ftopict-561846-.html
(See Leahs post.)

(Illustrated) How to cut level dowels by indydebi:

http://forum.cakecentral.com/cake-decorating-ftopict-434013-.html

Wilton's tiered cake help links:

http://www.wilton.com/wedding/makecake/index.cfm

How to prevent bulging layers:

http://forum.cakecentral.com/cake-decorating-ftopict-33188-.html

Faux Fondant (Viva paper towel method):

http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html

Melvira (foam roller method):

http://forum.cakecentral.com/cake-decorating-ftopict-47753-.html

How to professionally ice a cake:

http://forum.cakecentral.com/cake-decorating-ftopict-82411-.html

All four Wilton cake preparation and servings charts:
(Gives batter requirements by pan size, as well as recommended baking temps. and times and much more.)

http://www.wilton.com/cake/cakeprep/baking/times/index.cfm

Also recommend using the bake-even strips and flower nails/heating cores in cakes 10" diameter or more, and 3" deep pans.

Nail/Heating Core Threads:

http://forum.cakecentral.com/cake-decorating-ftopict-46493-.html

http://forum.cakecentral.com/cake-decorating-ftopict-41351-.html

Make Your Own Cake/Pan Release:

http://forum.cakecentral.com/cake-decorating-ftopict-54367-.html

The WASC cake is a doctored cake mix recipe that is very moist and tasty and very reliable.

Heres' the expanded flavors recipe:

http://tinyurl.com/2cu8s4
(Using DH white cake mixes, a full recipe makes a tad over 14 cups of batter.)

Original WASC cake recipe by kakeladi:

http://forum.cakecentral.com/cake-decorating-ftopict-584319-.html

Another WASC chocolate variation:

http://forum.cakecentral.com/cake-decorating-ftopict-587744-.html

My favorite b/c is cakemanOH's hi-ratio Brite White recipe:
(Lost my source for icing base, but puzzlegut makes it without all the time.)

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

Sugarshack's hi-ratio icing recipe and Tips:

http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

Everything you ever wanted to know about hi-ratio shortening:

http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html

Popular Crisco based b/c recipes:

http://www.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

Fondant and MMF recipes:

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=&cat_id=60&x=31&y=4

http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=mmf&cat_id=-1&x=30&y=7

Illustrated how-to on cutting neat slices of tiered cake:
(Indydebi's method is so much better and easier than Wilton's.)

http://cateritsimple.com/_wsn/page19.html

HTH

JanH - you are a lifesaver. I read this post and you have answered so many questions that I had. Really thank you. I am making my first wedding cake this week and needed some help

pinkbeesugar, you're very welcome, it was my pleasure to help.

Look forward to seeing pics of your wedding cake.

janh.....she answered your question ,then some. she set you right up.
good luck!!!!

JanH you are awesome! That's the kind of help us newbies dream of!

Thanks so much for the positive feedback.

If you have any questions, just post; CC addicts are online 24/7.

JanH - omg, I am so frustrated, I just made the WASC cake, two 10'' layers, with cake release rec. I found here....and i couldn't get the cake to release, it basically fell apart at the bottom, it wouldn't release from the sides!!! I have no time to make a new one, so the bottom layer will have a four inch spot held by icing. What am i doing so wrong. I can never get a cake out of the pan. any ideas are so much appriciated

How long do you cool your cakes in the pan before turning them out?

It's best to turn your cakes out after no more than 10-15 mins., so that they're firm enough not to crack, but warm enough so that the pan grease doesn't firm up (and act like glue).

You also have the option of lining your cake pan/s with greased parchment paper (this will prevent your torn bottoms).

HTH

P.S. To prevent your cooling cake layers from cracking, be sure to flip again so that the "domed" side is "up".

thanks, I will try more cake release next time, but it actually stuck to the sides. the bottom actually was perfect, i couldn't get the sides to release, i think i'll give it a go again tonight. still have two more layers to this cake.

should i let them cool on the rack for ten min, then turn them over to release? let them sit dome side down til they release on their own?

You can always run a thin knife or spatula between the cake and the side of the pan to loosen it up.

I tried the knife and I actually think thats how i did the damage. I am still so new to this, that I rush thru my mind things to do, and odds are my knife was to thick.

I am sure that once I start assembley, I can cover the few mishaps on the cake, just had such high hopes it would release.

Should I use a flower nail in the bottom of my pans? More cake release?

I have never used a flower nail on any size cake. And I paint on quite a bit of pan grease with a pastry brush.

missmeg - thank you. funny, but the icing spatula never occured to me. I get so head first into this, its sometimes overwhelming.

thanks again. icicng spatula is it. with lots of grease

I like using the tapered spatula for releasing the sides: http://www.wilton.com/store/site/product.cfm?id=3E3100DA-475A-BAC0-56F94A440D091775&fid=C274CB5D-475A-BAC0-5A8128D8BBFEB954. Glad to help .

Missmeg - Newbie question, but when you use the nail flower in your 10" or over cakes, are you just setting it in the center of the pan flat end down, pouring the cake mix in & then pull out the other side when the cake is finished?

jahh...i think that info should be put in a folder all its own so anyone can get quick access to it!

i saved all that great info!
thanks for posting and saving us all a ton of time searching!!

I would have issues with my cakes sticking to the sides of the pan until I began greasing and flouring the bottom of the pan and the sides. Now I never even use a knife to get the cake out.

I line the bottom with parchment every single time, grease my sides with unsalted butter or Pam for baking. Mine pull away very nicely from the sides and I never use a knife. I have found that sometimes, slightly UNDERBAKING a cake can cause it to stick too so I guess it is just trial and error. Good luck figuring out the method that works for you!!!

I've found that parchment paper works really well, but if you dont have that what has been working for me latley is to grease my pans with a heavy coating of shortening & dust with a combo of flour & either granulated or turbinado sugar. Don't ask me why I had turbinado sugar but I did & it worked . For chocolate cakes I always mostly sugar with very little flour to prevent the dusty chocolate cake look. Hopefully this helps & it may be the kind of pans you have as well. I have really good ones from a restraunt supply & I have an el cheapo from a thrift store that at 1st sight looks good but the metal is really thin & everything sticks to it unless I use paper in it.

Thanks a lot for this information

thanks this is so helpful

wow...five years after this posting and I am making my first tiered cake. thanks so much for your help!