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What am I doing?? - Page 2

post #16 of 27
As a relatively new cake decorator, I'm worried for you. I've learned the hard way that its very easy to have problems with your individual cakes. I would take the excellent recommendation to do smaller layers (14/10/6 or 10/8/6). Make them ahead of time and freeze them. Make an extra cake in each size, just in case. Do all of your engineering - fill, ice/cover/install dowels - the day before. Let the completed tiers sit and settle before covering or doing your final icing. Trim and level and then do it again! Be sure to use sturdy cake boards - with the "right" amount of exposed board for each tier. (i.e. do you want clean fondant edge, or some exposed edge to support piped border so that you can separate tiers with decorations intact?) Then decorate each tier the day of the event. Transport to site, along with a serious repair kit (icing, fondant, extra flowers, decorations, etc.- everything you can think of. Then stack the tiers on site, finish piping any borders, etc. The devil is in the details, so a complete practice run would be very beneficial. You're brave! Good luck to you :>)
We make a living by what we get, but we make a life by what we give. Winston Churchill
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We make a living by what we get, but we make a life by what we give. Winston Churchill
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post #17 of 27
I sure wouldn't make a cake that large for 100 people. The 16" bottom tier alone would feed 100. Definitely research MacsMom's WASC variations. I believe there is an almond joy version in there. I'd stick to something simple like the WASC and small.
post #18 of 27
Quote:
Originally Posted by mbark

I'm almost not even believing this post...



I kinda agree... icon_confused.gif

I hope it works out for you either way.
One should carry their Faith in the hearts, not on their sleeve...
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One should carry their Faith in the hearts, not on their sleeve...
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post #19 of 27
someone is whistling Dixie down the garden path....sorry just not believeable...looks more like trolling to me!!
I'm not licensed or insured and I don't sell cakes!! 'nuf said.
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I'm not licensed or insured and I don't sell cakes!! 'nuf said.
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post #20 of 27
After reading some of the recent threads on here I'm not sure this is a fake thread. There seem to be a lot of people who are taking on things that they've never tried, thinking that it's a lot easier than it ends up being. For the OP, I hope that it all works out, and post pictures so that we can see the final result!
post #21 of 27
I stressed over my cousin's wedding cake for their entire engagement (4 months). I cannot imagine just starting to ask these questions 2 weeks before the wedding. I discovered this website 3 weeks before their wedding and wished i had found it earlier. CC practically gave me everything i needed to know about making a wedding cake. Best of luck to the OP.
post #22 of 27
Wow, some of these replies are a little negative people. To go back to your original request, you can find some really good recipes on CC so take a look there. I see no problem with starting to think about your cake 2 weeks out ... none at all, you obviously have in your mind what the finished product will look like and like you say .. waterfalls etc will hide any minor imperfections in icing. I would go with a smaller 12/9/6 arrangement for only 100 people. When you are using bigger pans I always just roughly double/triple/quad the recipe and fill the pan - any left overs go into other tins and get put in the freezer for another time. For really big pans you can use a heating core so that the outside/inside cook evenly and just bake as normal. Good luck with the cake, the theme sounds fun and I am sure it will look awesome!! icon_biggrin.gif
post #23 of 27
Yes pictures so we can submit them um I mean see them thumbs_up.gif
post #24 of 27
Thread Starter 
WHOA! This question was posted by my sister who knows nothing about cakes and heard me express my concern for figuring out batter to cake size. I have all sizes but never used the 16 in. My cake, the cake that has everyone's panties in a bunch, is yes, a fun luau cake that will be 14,10, and 6 in tiers. (need to feed 125 people) I was thinking about saving the 6 in for her to save but a 14, 10, 8, and 6 in I think will look a little silly. Am I wrong? Ideas are welcome! This is the first time I am stacking but have practiced and DO feel confident. Whats wrong with that? It's cake people!! If it's not fun, your doing it wrong. icon_razz.gif I do appreciate everyone's concern and understand why you would feel that way but this site is to save my ass, not get it handed to me. icon_smile.gif
post #25 of 27
I would definitely do 14, 10, and 6. That will make a nicely balanced cake. I would take the advice of the person who said to give yourself plenty of time on the building, too. I usually have my cakes iced, fondant-ed, and ready to stack the night before. That way I can come in that morning and do all the decorating with a fresh hand. After all, that's the fun part! icon_smile.gif It's also a good idea to make any of the fondant/gum paste parts ahead of time. That will give you plenty of breathing/error room and also give them time to dry. Have fun! 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 #26 of 27
sizes are fine.

do you have a deco scheme yet

say bottom tier grass skirt look

middle tier hibiscus flower lei look

top: one of these tiki gods or a pineapple

(bonus points for working in real LIT tiki torch!)

can add surfboards, shells, ukulele, etc. (twirling fire batons?)

if google lua cakes all kind so fun (and some weird) stuff for inspiration.

flavors: one should be pineapple, then passion fruit? kiwi? mango? coconut? (those could all be fillings inside a buttery yellow cake too)

-----

tuxedo cake recipe: http://www.recipezaar.com/recipe/Tuxedo-Cake-154489

almond joy recipe: http://www.cdkitchen.com/recipes/recs/29/Almond_Joy_Cake36929.shtml

and if you google -- tons more options.

(at least they're both chocolate -- how can you go wrong with that?!?!?)
Keep on cakin'!
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Keep on cakin'!
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post #27 of 27
Thread Starter 
thanks! My top tier will have the hawaiian boy girl salt/pepper shakers with palm trees and the vegas sign cause that is where they got married and requested something vegas, middle tier will have a hawaiian lei with flowers I plan to make ahead of time and bottom tier I am using those hazlenut, choco stix so it looks like tiki's or bamboo.

The brave part of me if I have time, would like to make a fun elvis figure on top with the shakers. maybe just the top half of him coming out of cake...any thoughts?? Palm trees will be made of pretzel sticks with fondant leaves and sand to be sprinkled is with mushed up nilla wafers. I am using bc but think my decorations will hide a lot of what could go wrong, buldging, seems, etc. Seriously, I love any other ideas? The bride is so cool and is giving me free range to do whatever I want.
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