Mmf Or Buttercream?

Decorating By sabney Updated 27 Mar 2007 , 8:14pm by BeckySue

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sabney Posted 10 Mar 2007 , 1:49pm
post #1 of 38

I am doing my 1st wedding cake for a friend. She is giving me the choice of buttercream or mmf. I have gotten pretty good at the mmf but I have never covered a 16 inch cake. Is it hard to cover? The cake will be simple with a ribbon around the bottom of each tier. The tiers are 16,14, & 10. Any suggestions or help will be helpful. I am so stressed about this so I am coming to you guys for help.

37 replies
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ChristaPaloma Posted 10 Mar 2007 , 1:57pm
post #2 of 38

Hah that's exactly what I was asked for my neices wedding in June except no choice...must do buttercream smooth with two colors of ribbon... I think the mmf is easier to keep from absorbing oil...

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dodibug Posted 10 Mar 2007 , 1:59pm
post #3 of 38

You just have to make sure you don't roll the fondant too thin so it doesn't tear on you when you pick it up. I roll mine in halfover the large rolling pin to help move it. And make sure you have enough room to roll out the piece that big.

Just curious how many does the wedding cake need to feed?

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Teekakes Posted 10 Mar 2007 , 2:00pm
post #4 of 38

Since I have not worked with fondant much I can't help..

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sabney Posted 10 Mar 2007 , 2:01pm
post #5 of 38

Do you mean after you roll it out you fold it in half then wrap around rolling pin? I will be rolling it on my dining room table.

It needs to feed around 125.

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dodibug Posted 10 Mar 2007 , 2:16pm
post #6 of 38

With the 10/14/16 combo you will end up with around 200 servings.

Do they want to save a top tier for their anniversary?

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sabney Posted 10 Mar 2007 , 2:19pm
post #7 of 38

should i go with smaller tiers?

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sabney Posted 10 Mar 2007 , 2:19pm
post #8 of 38

yes, they want to save top tier. she picked the wilton spiral separator set for her cake. that is why I am going with 16,14 and 10.

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dodibug Posted 10 Mar 2007 , 2:35pm
post #9 of 38

thumbs_up.gif Ok I'm with you now! I was looking at the set a few minutes ago and it doesn't look like the 14 could sit on the larger spriral. It said it was meant for cakes 12in or smaller. So you could go with an 8/12/16 combo. They could keep the 8 for the anniversary. That would bring the amount of leftover cake down quite a bit.

hth!

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sabney Posted 10 Mar 2007 , 2:44pm
post #10 of 38

I just read the boxes and thank you so much for the help. I am so glad I didn't make the 14 and it didn't fit. I will now go with the 8/12/16. You just saved me.

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dodibug Posted 10 Mar 2007 , 2:48pm
post #11 of 38

You're welcome! I can't wait to see it. I usually don't care for separator sets but I do like that one! Just read up on tiered cake construction too if you aren't familiar with it. icon_biggrin.gif

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sabney Posted 10 Mar 2007 , 3:18pm
post #12 of 38

I was going to put dollies any my 16 and 12 tiers. Is that correct. Using top plate as guide.

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Phoov Posted 10 Mar 2007 , 3:22pm
post #13 of 38

I personally would chicken out and do BC because of the 16" tier! I like fondant...but know my limits.

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clb307 Posted 10 Mar 2007 , 3:29pm
post #14 of 38

If you're nervous about the fondant, you can use BC and smooth it out with a Viva paper towel.
In my pictures there is my first wedding cake which the bride said "NO FONDANT" on but wanted it to look like fondant.
It is BC smoothed over and over again by a viva paper towel!

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dodibug Posted 10 Mar 2007 , 4:28pm
post #15 of 38

Are you using doilies so the tiers don't stick together when you try to separate the tiers for serving? You can use powdered sugar dusted in the area and it works great.

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sabney Posted 11 Mar 2007 , 1:12am
post #16 of 38

Just got back from ball game. I am using dollies cause I thought since it was a stacked cake and even though it had the seperators that I needed to still use dollies. Will the seperators be enough?

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dodibug Posted 11 Mar 2007 , 1:14am
post #17 of 38

Are you talking about doilies or wooden dowels?

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sabney Posted 11 Mar 2007 , 1:49am
post #18 of 38

sorry wooden dowels. I went shopping today and I guess I will try mmf. I even went to Lowe's and brought this big wooden type dowel that is almost the size of a roller for 6.00. My husband will cut to about 32inches. just to use to wrap mmf on to put on cake. I hope it works. I will roll out mmf with by regular big fondant roller. I also got a shower curtain liner to use as a mat to roll out the mmf for the 16 inch cake. Do I still need to put dowels in cake even though it has seperators? You are being a great help.

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dodibug Posted 11 Mar 2007 , 2:00am
post #19 of 38

Oh, you're welcome!

Definitely have to dowel!!!! Extrememly important! Doweling is crucial to the sucess or failure of a stacked cake. It's very important that the dowels be cut to the height of the cake and all the same height because variations in height can cause the cake to lean, sink, tilt, all bad things cake! Here is the article on here:

http://www.cakecentral.com/article23-Teired-Stacked-Cake-Construction.html

Any cake that will have another sitting on top of it needs to be doweled and usually a cake board but I guess you can set the tiers directly on the separator plates. If you do put the cakes on cake boards cover them with something like clear contact paper, press and seal, the foil designed for use with cake boards to keep the oil from soaking the board. Some people use the rule of thumb size of tier above=# of dowels below. Like 10in above, 10 dowels in the 14in below.

Wilton makes dowels for use in cakes-they are food safe.

I'm not sure I'd use a shower curtain to roll the fondant out on. I was just thinking about that horrible plastic, chemical smell they give off. I know lots of people here buy a piece of vinyl from the fabric section at Wal-mart to roll the mmf out on. It's on big rolls that they can cut to size for you!

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sabney Posted 11 Mar 2007 , 2:30am
post #20 of 38

I am trying to post a pic of my practice cake but it won't go thru

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sabney Posted 11 Mar 2007 , 2:56am
post #21 of 38

practice cake
LL

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BeckySue Posted 11 Mar 2007 , 3:15am
post #22 of 38

Wow - that is a beautiful cake! The flowers are only on the top tier I assume... great job!!
I have done a couple of 16" cakes in MMF - they are the square wedding cakes in my gallery with ribbon on the bottom - I also roll out the MMf, then roll it up on a rolling pin and then unroll it over the cake. Just don't roll out the MMF super thin and have your cake nearby when you are ready to move the MMF. Dodibug is an excellent decorator - she is giving you great advice and I echo what she said, you MUST dowel!

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dodibug Posted 11 Mar 2007 , 3:24am
post #23 of 38

Your practice cake is fantastic! The bride will be so happy! You really don't have anything to worry about at all! But it is stressful so think of it as little projects rather than one big one, pace yourself, plan out your time and have lots of chocolate and ice cream on hand to be used as tranquilizers in case of emergency! icon_lol.gif

icon_redface.gif BeckySue! You are way too kind. That is very sweet of you to say. I am definitely still learning but thanks to all the wonderful folks at CC I've been able to make some things I never imagined and I have a lot to aspire to with all the talent here! I only wish I'd found CC sooner. icon_smile.gif

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dodibug Posted 11 Mar 2007 , 3:28am
post #24 of 38

Ok, talk about an excellent decorator! I just went to your pics and I have several of your cakes saved on my computer! I love the daisy cake-gerbers are my absolute favorite!

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sabney Posted 11 Mar 2007 , 3:42am
post #25 of 38

You guys are great!! Just went to pics on both. I hope one day to be as good or close to either of you. When you say dowels. Do you mean like when I make my holes for dowels, put 2 or 3 in each hole area? Sorry for so many questions?

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Sugarbean Posted 11 Mar 2007 , 3:46am
post #26 of 38

I roll my fondant out on a vinyl mat, meausre twice, and then I pick up the vinyl mat with the fondant on top and "flip"it onto the cake. Then peel the vinyl off, and viola...16" covered...(with a little smoothing)

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sabney Posted 11 Mar 2007 , 3:54am
post #27 of 38

by the way dodibug. Are you from Louisiana. Myself born and raised there. Family still there.

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dodibug Posted 11 Mar 2007 , 4:36am
post #28 of 38

You'll put one dowel in to measure. I mark with a pencil and then use clippers (they are actually clippers for doggie nails-they are only for my dowels and were washed before use!). Then cut your other dowels for that tier all the same height. One dowel per hole! You place them in a circle to cover the area where the next tier will sit. That way the weight is evenly distributed. I think there is a pic of it in the article on here that I linked.

I lived in NOLA for almost 5 years till Katrina moved in. We lived about 2 miles from the 17th street breech so we got hit pretty hard but you just pick up and move on. We were lucky. We have wonderful family and great friends, even complete strangers that helped us after. I never thought I would miss it but I really do. Especially at Mardi Gras time, and St. Patty's Day and Jazz Fest. You're from there-you know New Orleans just fills the time from party to party!

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sabney Posted 11 Mar 2007 , 12:27pm
post #29 of 38

okay, I think I get the just of the dowels. The cake is for this Saturday. I will let you know and send a pic if it all works out. I am back to wal-mart today to get the plastic you talked about and more dowels. Thanks again for all your help.

I too miss the festivals and laid back life of La. I really miss the food.

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bransmom Posted 11 Mar 2007 , 12:55pm
post #30 of 38

When I did my one and only wedding cake, my bride said the same thing. I used the Faux Fondant Buttercream and got it really smooth. Just wanted to put my 2 cents worth in. Good luck. Your practice cake looks good.

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