I'm so happy and a little scared at the same time. I just had my first wedding consult. We are doing a 4 stacked cake (round) in sizes 16", 12", 10" and 8" plus a 1/2 sheet cake for a groom's cake all in buttercream. The cake itself is kind of plain and simple not real indracet detail. The only problem is this is an outside reception in July!!!
Please let me in on an tips that would help make go a little smoother.
Thanks

Missy

I don't have any advice for you, but I just wanted to say congratulations! I am just starting to get a lot of orders now, and hopefully I get a wedding cake order myself soon! So I know how excited you must be!

Melissa

The product is called Stay Ice.
Make sure to emphasize that the cake must be in the shade. See if it will be under a tent or somehow under something to act as shade.

I met with the bride and her mother this morning, and there will be a tent over the cakes. She did tell me that she is going to try to rent a Hall in case of rain. It almost makes me hope for rain!! LOL!

Missy

I hope you're up north and not way down south like me cakemomof3 ... if it were an outside wedding in July, the cake would surely melt... I'm trying to work out why you'd want to be outside in July heat lol .. congratulations and best of luck with your cake... you're going to do a great job on it I'm sure!!

Another good idea might be to see how late you could set up. If it gets there not too long before the reception starts then it won't be sitting out for a long time before hand. Congratulations on your order!
Traci

Congratulations cakemomof3! Your cakes are beautiful and you are going to do a beautiful job. Planning and preping is the key to success. I know patience is also important, which I know that you have. Give yourself some lead way getting to the reception site and setting up. I'm so happy for you wtg.

congratulations!! i would go with an all shortening icing, especially with it being in july. if she wants the butter flavor use the butter extract.
good-luck!!!

The Faux Fondant recipe would work really good because it is all shortening and butter flavor. If you need the recipe let me know and I will e-mail it to you.

Thanks everyone for all the encouragement!! I live in Northeast Missouri, so our weather here can change with the drop of a hat.
I've only used the all shortening buttercream, but instead of vanilla extract I use almond. All my customers seem to like it better. I haven't used the meringue powder before, I got some last night to try it out.
I plan on using the faux fondant method, I printed instructions out the other day.

We are going to set up some the morning of the wedding. The wedding itself is 3 or 4 pm (they haven't decided yet). I think we do wedding cakes a little different around here. Because I provide tablecloth, table flowers and candles, punch, mix nuts & homemade mints, coffee and of course the wedding cake and groom's cake. So we will go about 7am set up the table with the tablecloth have all the candles on the punch bowl and silverservice all ready. Then we will come home and get cakes. I've told them that I will not assemble the cake until about 1 hour before they are to arrive. Then DH and I stay and help with keeping the punch bowl filled along with the nuts & mints.

Still keep the tips coming...you can never have enough!!!

Thank you again!!!

Missy

Here is a picture of the cake they picked out.