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Any tips for my first wedding cake - Page 2

post #16 of 26
RELAX!!!

And just one comment regarding dowels since you had mentioned concerned regarding hygiene and splinters. The few occasions I used dowels I washed them well. And don't worry about splinters as dowels are really smooth, a splinter isn't going to just pop off out of no where.

And RELAX!!!
post #17 of 26
I'm another one attempting my first wedding cake (my sister in-laws no less!!!) and ive been worried about the delivery too, among other things. I'm going to go with the dowel option simply because i cant get the sps system. I have used dowels before and never had a splinter or any such nightmare situation. I always source them from my local cake deco place because they come pre-sharpened there which saves a world of hassles and they are generally only about 20cents for the super long ones icon_biggrin.gif but even still, i cant say im not worried!
post #18 of 26
I don't have any NEW info to add. But, I'm just now feeling comfortable stacking cakes. So, I know your stress level.

Try not to tighten up about it. It'll make even the smallest things difficult. Here are some "calming thoughts" I use for myself.

(1) It's helpful to me to think of each tier as it's own cake. The bottom tier will be on some sort of base, right? So, picture it as you designed it...just the bottom tier on the base. Stack, ice, complete as normal. Set it aside. Repeat with all tiers. THEN, go to doweling.

For me, "hunking" out tasks makes it easier for my brain & nerves to handle.

(2) I apologize for not double checking where you are located. I had an "issue" with sweating. I had a very cool cake & a very humid day. Not sure how fondant works. And, I'm not trying to panic you. Just trying to help you cover your bases. I'm sure there are topics here on CC about it. (our weather here in Ohio has been nothing short of bipolar....this is why I mention it)

(3) TIME....TIME....TIME!!! Work ahead like everyone is saying. If you have your buttercream process down & you have time on your side........it'll be just fine!

(4) Enjoy! This goes with #3. Gotta have enough time to actually enjoy the process. Try to take pride & put some love in it.

You'll do great. My last adventure was a SpongeBob cake. I have come a LONG way. I did notice I had more fun with that one. icon_smile.gif AND, more time.
post #19 of 26
And remember that your eye is the most critical! The bride thought my cake was perfect and loved it - even though I saw all the flaws!
post #20 of 26
Thread Starter 
Wildgirl,

Anything to achieve this goal icon_lol.gif

You're right, "your eye is the most critical" as long as it is only me that notices such faults icon_lol.gif. It is soooo true though, I always can tell what exactly did I do wrong and how I could have a void it while others would like the cake. But still I'm always aiming for that flawless cake <3 icon_lol.gif
post #21 of 26
Thread Starter 
denetteb,

I'm relaxed now...... but on the due date I know I'll freak out, I know myself icon_lol.gif, but I'm really more comfortable and confident after reading all of these beautiful ladies' posts cause now I have more knowledge than I had before. I feel like I know a lot more about preparing wedding cakes and so I feel more confident.

The thing with dowels is that I don't have enough for 3 tiers and so I would have to have it custom made, that's why I'm not so confident about splinters coming out of them. The question is do you believe that straws won't hold the 3 tiers?? even if I place many of them??

Thanks so much for your post icon_smile.gif
post #22 of 26
Thread Starter 
sammyj,

Best of luck, I know how you'r feeling icon_biggrin.gif. I'll keep you in my prayers that both our cakes come out perfect and extremely beautiful icon_biggrin.gif.

In my country we don't have cake decorating shops so I basically have to either ship from another country or have what I need to be custom made and I don't have enough dowels . That's why I was think of alternatives........ straws.

Thank you for your post icon_smile.gif
post #23 of 26
Thread Starter 
Quote:
Originally Posted by EvMarie



(1) It's helpful to me to think of each tier as it's own cake. The bottom tier will be on some sort of base, right? So, picture it as you designed it...just the bottom tier on the base. Stack, ice, complete as normal. Set it aside. Repeat with all tiers. THEN, go to doweling.

I guess you're right..... cause this way I'd give each tier the attention it deserves instead of thinking about the cake as a whole and miss a bit here and there. Brilliant idea <3

You'll do great. My last adventure was a SpongeBob cake. I have come a LONG way. I did notice I had more fun with that one. icon_smile.gif AND, more time.



Aaaah wonder when will the day when I say the same thing come ^_^

I live in a very hot and humid city (Aden, Yemen), therefore, AC is always on whenever I work on a cake. So do you recommend that I let the cake come to a cool rather than cold temperature before icing it? Also after icing it and before covering with fondant?? I was thinking of what Arlene suggested (to finish the cake a day in advance) but I'm worrying about 2 points please help me if you have any thoughts. 1. The cake's freshness. 2. I'll cover the cake with smbc and as you know it is basically all butter and egg whites, so I'm scared that it will start to melt and my cake would bulge. I will be using Toba Garrett's Spackle method for the cake but still I'm not 100% sure if it will work if I crumb coat the cake with it then apply fondant..... And if I do it this way then I won't have to worry as much about icing melting underneath fondant?? My lack of experience makes me worry about a million thing icon_sad.gif

Can't thank you enough for your wonderful technics and spectacular post> I've put down a schedule of when to start what so that I reduce my panicking and stress levels icon_lol.gif

Thanks soooooooooo very much again icon_smile.gif
post #24 of 26
I am glad you are relaxed, at least for now! A lot of people swear by bubble tea straws (these are extra thick, extra large straws), and I have purchased some but not tried them yet. Not sure what your dowels are like in Yemen, but in the US you can buy Wilton ones or buy from the hardware store. In the hardware store they come in 3 foot lengths and are smooth. You can cut them to the length you desire with a saw or a pruning shears, can sand them a little more to get the lengths exactly the same. So they are pretty easy to work with here. When is the wedding you are making the cake for? I don't work with fondant so can't address that but there are a lot of fondant people who do refrigerate their cakes. If you search on CC you can find a lot of threads on the topic. I think Americans are used to a sweeter icing so not surprised that your family finds it too sweet for their tastes. The best way to find out how your icing will work with your fondant and not melt, etc is to make a cake just like you talked about in your last post, using the spackle, your icing etc. Make an 8 inch cake and test it all, your techniques and timeline, everything. The only way to get over your lack of experience is to make cakes to get the experience. The more the better, especially if you have agreed to make someones wedding cake.
post #25 of 26
When I do a center dowel, I use a pencil sized one (the ones Wilton sells are fine), and sharpen it with an electric pencil sharpener, then tap it into the cake and carefully through each layer of cake board with a hammer.

I also try to get my tiers filled and crumb coated, and then let them sit for several hours (or ideally overnight) before icing them, so they have time to settle.
post #26 of 26
I'd have to say first - trust your instincts. I'm assuming you've made cakes before in the same way you plan to make THIS particular wedding cake. So, I'm thinking you already have the info about sweating.... In my instance, I took an iced cake already done from a VERY cold fridge directly into super humid conditions. The venue had no AC. So...the problem just got worse. I'm thinking I wouldn't have had as big of a problem had I let the cake set to room temp & then introduced it to the humidity. I hadn't done many cakes & just didn't know that there could be an issue. It never dawned on me. Just think about how you've done cakes in the past. I'm sure if you've never had a problem before & follow the same procedures, you'll be fine in your climate.

As far as cake freshness, I've learned from numerous posts here on CC that once you've frosted a cake, the sugar preserves it to a certain degree. I've tried SMBC once & my family wasn't a fan. Again, we're used to the sugary stuff. I did love how it smoothed & set up though. My pink cake with butterflies is SMBC. (If I iced it thinner, it would have been super delicious - I'm better now at frosting a cake...maybe I'll try again)

A BIG FAT GUESS would be to finish the cake, refridgerate.....but pull it out of the cold a few hours before you go to set up at the venue. This way, you don't have any worries about the icing going bad & you won't have a moisture problem? I hope somebody else can chime in on this topic...as I'm not a consistant user of SMBC or fondant. If the venue is only a hop around the corner I shouldn't think melting would be an issue.

I'd love to hear somebody's thoughts on the SMBC & fondant/temperature question. There's always room to learn more tricks of the trade!
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