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OMG...freaking out

post #1 of 24
11/8/11 at 4:37pm
Thread Starter 
I am a novice cake decorator...
Why am I freaking out you say....
B/C a friend of mine wants me to make her wedding cake....with MM fondant....for this Saturday.
I havent dont a lot of cakes in fondant...to be honest, just the ones in the Wiltons class, plus 2 additional ones. I do buttercream all the time...even did a wedding cake that turned out beautiful.

she wants a 3 tired cake...16" 12" and 8"....square.

The decorating part shouldnt be too difficult....ribbon and pearls on the bottom...and a few fresh flowers that she ordered...

The fondant I am worried about.
And stacking I am also worried about...

I know I have to assemble there, I dont trust my vehicle to not be smooth enough to topple it over...

I just needed to vent my worries.....I should be fine....but the bottom tire is my biggest worry...since i have to use someone else's oven to bake it b/c I have small oven.... and then put the fondant on it......crossing my fingers.

I am going to start some of it tonight, or else I will be up all night friday night and not enjoy the wedding at all.

Prayers for me.
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post #2 of 24
11/8/11 at 5:03pm
Wow, that sounds like quite an undertaking. Good luck!

The Dude abides.

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The Dude abides.

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post #3 of 24
11/8/11 at 5:19pm
be careful because the 16 square is difficult rolling out and then putting fondant on it unless you have "The mat" .
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post #4 of 24
11/8/11 at 5:26pm
Quote:
Originally Posted by EdieP

be careful because the 16 square is difficult rolling out and then putting fondant on it unless you have "The mat" .



It was going to say the same thing! I highly suggest that you order it and have them overnight mail it to you. IMHO, it really makes a big difference.
Check out my cake blog at: http://adventuresofacakediva.com
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Check out my cake blog at: http://adventuresofacakediva.com
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post #5 of 24
11/8/11 at 5:54pm
I'll be praying for you. Just stay calm because if you freak out you can make big mistakes - at least I do. Good luck!
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post #6 of 24
11/8/11 at 6:03pm
I would also have the SPS system from Oasis-- I wouldn't make a tiered cake without it!

Good luck- Post pics- Don't be too hard on yourself- I'm sure you will do a wonderful job!
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post #7 of 24
11/9/11 at 3:41pm
Thread Starter 
Thanks ladies....I was already planning on getting a mat of some sort...so I got some vinyl.... I was debating on starting tonight..I baked the first tier last night, was thinking of covering it with fondant tonight...Reception is Saturday at 5....and I have to work until 5 the next two nights too....plus i have to go borrow someones oven b/c mine is too small for the bottom tier....oh what we do for our friends.....
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post #8 of 24
11/9/11 at 4:15pm
That's a ton of cake! Does she actually need 260 servings of cake?
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post #9 of 24
11/9/11 at 4:51pm
Wow that is short notice! You're cakes are beautiful and I am sure this one will be just as great! Good luck! Post pics : )
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post #10 of 24
11/9/11 at 6:32pm
I'm just still marvelling at how thoughtless someone has to be to ask you to make a gigantic cake for her three days before the event. Wow.

I'm wondering about the size, too. I haven't seen many weddings with that many guests. Are you sure you need to make one that's so big? That's 232 servings.
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #11 of 24
11/9/11 at 11:51pm
Some people dont want to be cutting something that looks like a birthday cake, if that makes sense. People think wedding cake HAS to be 3 tiered, even though they're not feeding 200+ people :/
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #12 of 24
11/10/11 at 3:55am
Just wondering: If she doesn't have that many guests, thereby not needing that many cake servings, why not use a dummy for that 16" tier? Lots less work for you..
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post #13 of 24
11/10/11 at 11:47am
Or smaller sized tiers? You could do a 6-8-10... it would still look grand and not be crazy work. It doesn't have to be MASSIVE to not look like a birthday cake, and if they want the giant cake they best be prepared to pay for it.

Not for nothing, but unless you have a large floral arrangement on the top, that cake is going to look squatty with an 8" top tier.
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post #14 of 24
11/10/11 at 1:48pm
Quote:
Originally Posted by lilmissbakesalot

Not for nothing, but unless you have a large floral arrangement on the top, that cake is going to look squatty with an 8" top tier.

That's what I was thinking too.
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post #15 of 24
11/10/11 at 8:50pm
Quote:
Originally Posted by mariacakestoo

Quote:
Originally Posted by lilmissbakesalot

Not for nothing, but unless you have a large floral arrangement on the top, that cake is going to look squatty with an 8" top tier.

That's what I was thinking too.



Agreed. A 6/9/12 feeds 130 people and looks quite grand. I think the suggestion of a dummy tier for the 16" is a great idea, too.
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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