A young girl called me today in tears asking if I could make her a wedding cake for Saturday. I guess the woman that was supposed to do it bailed on her over the weekend. Of course I said yes and I did inform her that I have never done a wedding cake before. Anyways she wants vanilla almond cake 3 tiers, square with pearls but not dragees along the corners and bottom of each tier. Does anyone have any Ideas??? Also a good cake recipe?? Maybe a pic you wouldn't mind sharing?... I wish she could have sent me a pic but she gave the only one she had to the other woman... This probably seems kind of simple to a lot of you but I'm nervous because this is her wedding cake and someone already let her down!!! Thanks in advance for your help Kat

Have you tried the WASC recipe? It makes a great wedding cake. http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc

I'd do fondant pearls around the borders if she doesn't want dragees.

First off, don't try any new recipes for a wedding order for this weekend. Use what you normally use, and add a little extract untill you like the taste. RUN to your nearest cake store and get some SPS, or Wilton hollow plastic dowels and separater plates. Read everything you can on support! Even if the cake isn't that great, make sure it is supported properly, or it will be worse.

agree with Annabakescakes.. don't try new recipes, even if it's a proven one, for you is new!!!
Use your best vanilla/white tested recipe, adding some almond or champagne flavoring. Having cake prefected preciously, you'll then have time for decorating and learn on support that's usually a big challenge on tiered cakes.

PLEASE get paid now for this cake. I have a bad feeling about someone calling you today for a wedding cake for this Saturday.

I mean maybe she didn't pay for her other cake and that's why the lady isn't going to make it.

PLEASE PLEASE don't spend a penny on this order until this girl hands you cash...no checks at this late date.

I hope my feeling is wrong, but I don't like the sound of this.

Good luck!

Sometime kind of like this maybe http://www.sweet-promises.com/constant.htm

I agree with the other's, use your normal white cake recipe and add some almond extract to it. Everyone has their own way of doing tiered cakes but here is how I do mine when I need to transport. I bring them all in separate tiers and assemble on site. Ive read too many horror stories on here about cakes collapsing and sliding around to try and transport a fully assembled cake, unless I had that metal cake support system thats been floating around here http://www.cakestackers.com/cake-separators.html I use the big plastic Wilton dowels for my cakes http://www.wilton.com/cakes/tiered-cakes/using-dowel-rods.cfm

Once I got all the tiers together Id add the pearl border around the bases of each tier. That only takes a few minutes for each tier and then youre done. But Im not a pro and Ive only done a few wedding cakes. Hopefully someone with more experience will come along and give you some more advice.

I agree with cakestyles - make sure you get paid before you start buying things!

Stick with what you know you can do well and tell the bride that's what she can have. At this point I don't think you should risk doing a bunch of new things just because it's a wedding cake. If you produce a tasty cake that is well-supported and looks nice, that is much more important than the bride getting the cake she originally ordered from the other person. You are already doing a huge favor by doing it on short notice.

okay a question about support! should I use wooden dowels or bubble tea straws??? I am going to stack it at the function hall but want to make sure it holds up for the event. I am torting and filling with raspberry and lemon for each tier. do I have to use cake plates or can i Use the cardboard cake circles??? She is paying for the supplies but I am buying them. Thank you all for the advice and instruction so far!!! Kat

Like I said above, I use those big, plastic Wilton tube dowels. I don't trust the wooden dowels. Plus anytime I've had a piece of cake that was next to one of those wooden dowels it tasted like I was chewing on a popsicle stick. They leave a funny taste in the cake.

Thanks LNW!!

You're not responding about payment. Has she paid you? Did you discuss payment? The cake lady she said bailed on her may very well have done so because of non-payment. I know you think you're doing this person a favor, but she may not be doing you one!

If this is your first tiered cake I would also suggest you use the plate and pillar system, probably Wilton at this late in the game.

They're pretty foolproof and stable especially if you're stacking on site.

You can have each plastic plate and legs already in place in each tier and than just stack them on site.

Still use a cake board under each layer and than place that on top of the plastic plate system.

Apply the border and you're all set.

Good luck!

I think that if you have been doing cakes you can do this one..i am so grateful for my husband coaching and supporting me to do wedding cakes...they are just like doing regular cakes..just need a few more tips to them..you can do it!

First let your bride know that because it is last minute notice you WILL need her to pay in full (like everyone else has stated) sorry about her situation but if she were still with this other lady, she would have had to have that cake paid in full payment by now anyway.ASK her now, who will be the person you need to see the day of delivery for the cake and get that person's number is you can so that when you deliver, you can call them to let them know that you are on the way or are at the reception setting up..so they can have your money ready.

Second, i agree also, dont try any new recipes. I have worked at a couple of bakeries that use box mix for allllll their cakes except their specialty cakes...dont be afraid of Betty Crocker and the rest of them, just place a tsp of flavor in the batter if you like or just let whatever icing recipe you use carry the flavor she is seeking! You will get 5 cups to a box , if you need to know that . Here is a table that I use often http://www.baking911.com/cakes/data.htm

Next, like suggested with everyone before, use the wilton sep. plates and dowel rods (here, we have crest product i like them because they have the smooth edges and not the scallopped, i like them better but wilton will get the job done also)

After icing your cakes, (put a 6 cake on a 6 board, an 8 cake on an 8 board, etc) take the wilton plastic plate sep, feet down, and position it on the iced cake , making an impression, you should see 4 marks, in a square on top of the cake. do this on each tier. place a piece of that non slippery mat (you can find at the dollar tree, walmart..on the isle where they sell the shelf lining) in each box and set your cake that is on its board into the box, so they wont slide when transporting. put a 6 in an 8 box, an 8 in a 10 box....etc..so that the sides wont hit the box. then...take that same non slip mat and place a piece under each box in your car. you should have piece in the box under the cake and under the cake box so the box wont slide.

Transporting....if you feel comfortable transporting all cakes in separate boxes DO SO! just give yourself enough time to set up..i usually arrive 2 hours before the wedding start...set up AND take a picture of what it looked like before i leave to prove the condition of the cake...

lastly, when you get to the venue, take your cakes out the box. where you have your 4 marks is where the column legs will be placed. place them in firmly, lock your wilton cake sep. plate into place,place the cake on the plate sep. do that for each tier. place your border on each tier where they meet and put your topper on top...and DO NOT LEAVE UNTIL YOU GET YOUR MONEY..i have had to do this...sad but had to ...if i didnt get my money when i delivered , i take the cake back with me..cut it up and sell it on friday and saturday at barber and beauty salons for 1.00 a slice.

i hope i have not overwhelmed you...YOU CAN DO IT THOUGH!

http://www.baking911.com

go to baking911.com

i am sorry, was not aware that CC is not allowing me to post the web address for the quick table, so you can email me and i can send it to you through my [email protected]

josilind all very good advice except nobody should ever wait until the wedding day or day of scheduled event to collect final payment for the cake.

95% of vendors expect payment in full at least 3 to 4 weeks before the date of the wedding or event....some expect payment in full further out than that.

Trying to chase someone around on their wedding day for payment is a recipe for disaster.

cakestyles, this message topic is for katboss, not me. so if you have a comment, you can post to her, not me. i have not been in agreement with some of your posts, but calling you out is not to do here.

Everyone here is offereing advice to be considered, or not, in the 12 years i have been doing cakes, i have only not had a pay in full for delivery 3 times, so i cut the cake up and sold it..no problem for me, it works.

so please, advise like everyone else instead of trying to defy someone elses' advice.

so childish......and she will still do what she wants...

..its and either or..you want to be technical, go back and read what i posted....

First let your bride know that because it is last minute notice you WILL need her to pay in full (like everyone else has stated) sorry about her situation but if she were still with this other lady, she would have had to have that cake paid in full payment by now anyway....

ASK her now, who will be the person you need to see the day of delivery for the cake and get that person's number is you can so that when you deliver, you can call them to let them know that you are on the way or are at the reception setting up..so they can have your money ready.

..and even after that...she will do what she feels is best..and for someone just starting.. your directions were vague