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GOt a wedding cake order!! OMG!!!!!! - Page 2

post #16 of 25
Thread Starter 
Quote:
Originally Posted by traci

I have done 2 stacked cakes for that size and I used a 12in, 10in, 8in., and a 6in. to be saved for the first anniversary. However, if you do a 4 tier stacked cake I would recommend that you have your local hardware store cut a scap piece of wood for the bottom base. These cakes are very heavy!



hi Traci.. well i got a call today... and it will be for 80 people....

i was thinking of a 12, 10 and 8
Ute
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post #17 of 25
Went to Home Depot last night to get a cake board cut. The customer service had told me that they would cut a board into a circle for me. Then when I arrived I asked again and was told they did. When I got back to the wood section I was informed by two different employees that they were not allowed to cut circles at all - ever. Very frustrating! I ended up with a square cake board!!! What am I going to do with a square?
post #18 of 25
Quote:
Originally Posted by AngelWendy

Went to Home Depot last night to get a cake board cut. The customer service had told me that they would cut a board into a circle for me. Then when I arrived I asked again and was told they did. When I got back to the wood section I was informed by two different employees that they were not allowed to cut circles at all - ever. Very frustrating! I ended up with a square cake board!!! What am I going to do with a square?



That's strange! I wonder why they don't cut circles?

As far as a square board goes--just cover it and decorate it with flowers or whatever in the corners. I don't think it will look bad--assuming that you are using that for a base and not putting it on a stand or anything.

Anyway--good luck! I can't wait to see pics of both cakes!

Lisa
post #19 of 25
You could go to your local craft store.....or wal mart.... and purchase one of those round three legged tables...take the metal off the bottom...and use that as your cake base....I also purchased the glass top to place on top of the table top after I covered it....makes a very nice looking accent... it will be bigger than you need....but you can place flowers and tole around it....
Wishing you luck on your cake...
cakegal
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post #20 of 25
Hi girls, I was reading through your posts and I've done a lot of wedding cakes and had some suggestions for you...
Momof3 - do you have a Michael's craft store or AC Moore near you? Wilton makes round masonite boards already covered in silver. They come in 14 inch, and if your doing a 12 in base, that would be plenty big. Also, I've done a lot of stacked cakes for 80 - 100 people, and for 80, I've done 3 tiers, a 12, 9 and a 6. If you're using 2inch pans, make 2 for each tier, then tort each one in half so you have 4 layers in each. When you're doing wedding cakes, you want your tiers to be slightly higher then a regular cake. Mine are always around 5 inches high...then when it's sliced, even if they are thin, the guests are still getting a good amount of cake. It will also keep a more moist cake for you. Also, make sure you have plenty of dowels. You can get single, long ones at Michaels for about $0.69 each. I always get 5/8" and cut them to the height needed (compare to diameter of wilton's). Also, you'll want one long enough to go through the entire cake (all the tiers) for extra support w/ a point on one end to hammer into your board.
If you want to impress your bride, instead of having her freeze her top tier, offer her a fresh one on their anniversary. One year old thawed cake isn't very good, no matter how well you wrap it!
post #21 of 25
congrats!!!!!!!!!!! Thats soooooooo exciting!! Good luck!!
post #22 of 25
Thread Starter 
Quote:
Originally Posted by AngelWendy

Hi Momof3!!

Guess what? My wedding day is May 21, too, and I'll be making my own cake! Glad you asked that question about what size pans. I wasn't sure what size I needed either. We have about 30ish guests coming, but I want to make a big cake to feed about 100.. Partly that's because I don't want to serve teeny pieces at my own wedding and partly because we're ONLY serving cake and champagne/sparkling cider. I thought I'd need three tiers plus the 6", but guess not! Just found out my freezer isn't big enough for the 16" nor 14" size pans. Grrr. That means I have to do it all the last week, which is going to be a lot of stress! I know I can do the MMF ahead of time and the fondant orchids and roses in fondant or royal.. And sometime later this week I can make up the buttercream, too. I'm wondering what to do for a cake board that will hold it. Any idea if Home Depot will cut a circle out of plywood for you? I have no woodworking tools here at home..

Best of luck!!! I'll be thinking of you working on yours while I'm doing mine!!

What flavors are you doing? I think I'm going to make each tier half devil's food chocolate and half french vanilla. I'm thinking of icing it in chocolate frosting with the MMF over that. I wouldn't do MMF at all, except that it's going to be an outdoor wedding on the beach and I would like to protect it from sand as much as I can. MMF is good building material! icon_smile.gif

Best wishes!
~Angel



Hi angel, at class yesterday, my wilton teacher showed me a big silver round that is very strudy to put under the wedding cake.... i am going to buy that... oo I cant wait to see your pictures!!! I bet your getting very excited!
Ute
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post #23 of 25
I think the 12, 10, and 8 will be fine. Best of luck!!!!
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post #24 of 25
Hi Wendy. You might try a different harware store or if you have a friend that has a jigsaw. Scrap lumber is very inexpensive...I have bought it for about a dollar!
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post #25 of 25
I recently found a pre-cut circle at Lowe's that I used for my Wilton course 3 final cake. It was 15" in diameter and was 1 1/4 inches thick. It was a little large for a 10" cake, but was still perfect. I just covered it with fanci-foil. I also used double stick tape to adhere the bottom of my cake round to the base.
Good luck on your cake!
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