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What am I doing??

post #1 of 27
Thread Starter 
I have a wedding cake due in 2 weeks and the bride wants an almond joy cake and a tuxedo cake. I am using a 12, 14, and 16 in. pan. Does anybody have recipes for these flavors? I'm new and trying to understand how to even bake using anything over 9". Where can I get recipe measurements for cakes this size and directions on how to bake them? I'm stumped icon_confused.gif please help.
post #2 of 27
You need to check the recipes section and see what you can find. There is an excellent thread in the recipes section on gourmet flavors, macsmom has contributed some terriffic information and has been very helpful.

The Cake Bible has an excellent chart for making cakes of all sizes. With 2 weeks you have some serious practicing to do in order to be ready.

search the forums as to how to properly stack and support a wedding cake. I'd use the sps system...

I'm curious as to why you'd accept an order for something as important as a wedding cake for flavors you don't have reliable recipes for, in sizes you don't know how to bake?
Fall down 7 times....get up 8
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Fall down 7 times....get up 8
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post #3 of 27
Quote:
Originally Posted by karateka

I'm curious as to why you'd accept an order for something as important as a wedding cake for flavors you don't have reliable recipes for, in sizes you don't know how to bake?


I was thinking the same thing...
post #4 of 27
Quote:
Originally Posted by _beckett_

I have a wedding cake due in 2 weeks and the bride wants an almond joy cake and a tuxedo cake. I am using a 12, 14, and 16 in. pan. Does anybody have recipes for these flavors? I'm new and trying to understand how to even bake using anything over 9". Where can I get recipe measurements for cakes this size and directions on how to bake them? I'm stumped icon_confused.gif please help.



Have you ever stacked a cake? I strongly suggest that you start baking practice cakes NOW. You don't want someone's wedding cake to be the "first" cake "over 9 inches" that you have made. You've only got two weeks?? icon_eek.gif I'd start practicing NOW. I'd bake, level, fill, and make the entire cake just like I needed for the order so that you'll be able to pull it off. I'm curious...who are you making the cake for?
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #5 of 27
Quote:
Originally Posted by karateka



I'm curious as to why you'd accept an order for something as important as a wedding cake for flavors you don't have reliable recipes for, in sizes you don't know how to bake?



Yeah...that too icon_confused.gif
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #6 of 27
I'm almost not even believing this post...
post #7 of 27
I'm wondering about the cake pans. I usually allow more of a size difference between the tiers so that the cake looks a little more balanced. If you use a 12, 14, and 16, that means you've only got one inch difference around each cake. I usually do at least two, which means you'll need four inches difference in the pans. Does that make sense? I don't know, I just think it looks better if you do it that way. Good luck and be sure to post pics. icon_smile.gif
"We have no quarrel with those who sell for less. They know what their product is worth."
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"We have no quarrel with those who sell for less. They know what their product is worth."
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post #8 of 27
Thread Starter 
The cake is only for a hundred people, so I am changing sizes and it's a fun luau cake. I do have the recipes but am always open to suggestions. I'm not stressing because there are a lot of decorations that are going on to cover any mistakes like a waterfall and flowers, and I am going to practice, practice, practice on cutting and stacking. I wasn't sure if I went bigger like a 16' how much batter and the time to bake it but wiltons site gave me that info. Trust me, I would not of taken an order I didn't think I could handle. I have never stacked before but have read and watched every video and blog about it. My only concern is deciding to stack before I get there or when I show up. It's at her house 10 min away...
post #9 of 27
Quote:
Originally Posted by _beckett_

The cake is only for a hundred people, so I am changing sizes and it's a fun luau cake. I do have the recipes but am always open to suggestions. I'm not stressing because there are a lot of decorations that are going on to cover any mistakes like a waterfall and flowers, and I am going to practice, practice, practice on cutting and stacking. I wasn't sure if I went bigger like a 16' how much batter and the time to bake it but wiltons site gave me that info. Trust me, I would not of taken an order I didn't think I could handle. I have never stacked before but have read and watched every video and blog about it. My only concern is deciding to stack before I get there or when I show up. It's at her house 10 min away...

Reading/watching and doing are 2 completely different things........I wish you the best.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #10 of 27
Beckett - you seem confident - that's a good thing. I think everyone here is anticipating all of the things that can go wrong - rightfully so.

Whatever the cake looks like it seems it will be well within your decorating skills. However, get an SPS system for the cake. Different recipes will react differently when stacked. Some collapse. Would hate to hear about that for a wedding.

The SPS will isolate each layer so that it can't collapse. Well worth it in this case where so much is unknown.
post #11 of 27
Wow. Does the bride know you are so inexperienced??

Ridiculous.
~ Sherri
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~ Sherri
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post #12 of 27
if it is only for 100 people i would suggest using 6, 9 & 12 inch pans.... the large size for the top may be odd looking..... then you wont have to deal with baking such large sizes anyways....
post #13 of 27
Wow.
post #14 of 27
make sur u have contract that protects the client as well as you.
post #15 of 27
and a 12" as top tier will look absolutely ridiculous
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