First of all, I'd like to thank all of you that helped me book the cake for the bridal shower- I GOT IT.

Now. . .I have to plan out the different cakes that I'm going to allow the parents of the wife-to-be to try.

HOW YOU CAN HELP

What is your favorite recipe for filling/icing and icing to cover the cake with before covering in fondant?

How many different cakes should I offer?

What's your best chocolate cake recipe?

What KIND of cake should I offer?

If I roll out Satin Ice to 1/8 of an inch, will it taste good if eaten with the entire cake, or will it be yucky?

THANK YOU !

the only tips i can offer are regarding my favorite fillings...I love love LOVE, whipped MILK CHOCOLATE ganache. another is seedless raspberry puree (thickened with sugar and cornstarch).

i would offer 3 samples...more than that is a load to do at once, and makes it harder to decide. i would have a list of more possible selections if they decide they are looking for something else.

right now, i am working on wedding cake plans for a 5 tier brides cake and a 2 tier grooms cake :

-french vanilla cake with raspberry filling, vanilla BC icing, and vanilla butter flavored fondant
-french vanilla cake with whipped milk choc ganache filling, vanilla BC, and vanilla butter fondant
-lemon cream cheese cake with rasp. puree, rasp BC icing, and vanilla butter fondant
-chocolate mocha cake, whipped milk choc ganache filling, choc BC and vanilla butter fondant
-grooms cake- scratch recipe strawberry with cream cheese-whip cream icing, fresh strawberries and chocolate hazelnut piroutte cookies around the sides.

pm me if you'd like any of these specific recipes. they are all from scratch. still havent decided between several choc cake recipes though.

Satin ice tastes basically like vanilla sugar or slightly chewy marshmallows.

I only offer samples for orders over $100. Other wise it is not cost effective. customers rarely expect samples, unless it is a wedding cake.

In my opinion, Satin Ice is the best tasting fondant. It's the only brand I'll use. It tastes buttercream-ish to me so people won't be grossed out if they eat it with the cake. Should be yummy, actually.

As for chocolate cake, this is my "signature" recipe. Everyone Ravs about it and it is so simple...

INGREDIENTS
* 2 cups white sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

How thin should the fondant be rolled out so it's not really chewy yet it won't rip. Ron Ben-Israel said that the reason why fondant is not liked is because of the chewyness and not the taste itself; he said that if it is rolled out very thinly it gives the cake a nice "extra" flavor.

I use the recipe off the back of the hersheys cocoa can for my chocolate cake. It is amazing.

It is the same one redsox just posted so you know if it is used as a signature recipe it has to be great!

I always roll my SatinIce fondant to 1/8 inch thick, because I do it by hand.

Theresa

I'm really start to dislike you people who can use fondant effectively.


Even if I roll it 1/4 thick I get bulges. I've tried less filling and get bulges. I've tried thinner fondant and get bulges.

I cannot imagine being able to use a mousse filling in a cake to be covered with fondant. Damn stuff is so heavy it squishes everything out.

You might say fondant and I are having a "battle of the bulge".

Ihatefondant -

What do you mean by bulges, as the torte and fill line bulges out?

This forum makes me soooo hungry!

last night i made my first from scratch fontant it tasted so much better than witon's i found this recipe on the net last night .

1 c. corn surp
1 c. shorting
1/2 tsp salt (used salt i grounded up)
1 tsp vanilla
1 tsp of choice flavor extract. (i used butternut but plan on trying other flavors.)
2 lbs power suger

*chuckles*.... great name!!

nglez09.... I'm sorry. *hands you your thread back - just in a goofy mood today*