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Making my first wedding cake this weekend. SO nervous!

post #1 of 11
Thread Starter 
Hi all!!!

This is it! After a year in the business this weekend is my first REAL wedding cake! 215 servings which usually wouldn't be scary....except that it's supposed to be roughly 90 degrees outside and this wedding is an outdoor wedding and reception! Which means the cake will be outside as well.....
I'm planning on using fondant and now I'm scared becasue it's going to be so hot!

ANY and ALL advice would be much appreciated here to calm my nerves! I have no doubt I can make a beautiful wedding cake. I just want this to go flawlessly for my first one! icon_biggrin.gif
post #2 of 11
Good luck to you! I've found it helps my comfort level to think through possible problems, anything that may occur, and have contingency plans.

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post #3 of 11
Thread Starter 
you mean like fondant melting to a liquid in the heat and the cake sliding all over the place? icon_smile.gif Or having to cut the cake out in the open in front of everyone because they probably won't have a place for us to take the cake and how much pressure that is when everyone is watching you? AHHHHHHHH driving myself crazy! icon_smile.gif
post #4 of 11
I had an outdoor wedding last August in 95 degree heat and it was drizzling rain so it was 100% humidity. I am so glad I did research on the contingency that the wedding day would be those kinds of conditions! First, I used a high-ratio shortening and butter 2 to 1 ratio for the butter cream and took out some insurance suggested to me by an old-time cake decorating friend and added one tablespoon of flour per butter cream 4 cup recipe.

The cakes that I did were a three tier fondant cake and 120 cupcakes. I kept the cakes in my van until an hour before the ceremony was to begin. The reception was under a tent. Since the cakes had been in the air conditioned car and upon removal there was such a temperature and humidity change, the fondant did sweat a bit (it was MMF with the aforementioned formulated butter cream underneath) but then temperature adjusted and just looked a bit shiny but was beautiful. The cupcake frosting did great. However, the fully dried fondant decor did wilt a bit and then laid down more fully on top of the cupcakes. Below is a picture of some of those cupcakes at the reception site right before the reception began. HTH
LL

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Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

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post #5 of 11
double posted - sorry!
LL

Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

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Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

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post #6 of 11
I had an outdoor wedding last August in 95 degree heat and it was drizzling rain so it was 100% humidity. I am so glad I did research on the contingency that the wedding day would be those kinds of conditions! First, I used a high-ratio shortening and butter 2 to 1 ratio for the butter cream and took out some insurance suggested to me by an old-time cake decorating friend and added one tablespoon of flour per butter cream 4 cup recipe.

The cakes that I did were a three tier fondant cake and 120 cupcakes. I kept the cakes in my van until an hour before the ceremony was to begin. The reception was under a tent. Since the cakes had been in the air conditioned car and upon removal there was such a temperature and humidity change, the fondant did sweat a bit (it was MMF with the aforementioned formulated butter cream underneath) but then temperature adjusted and just looked a bit shiny but was beautiful. The cupcake frosting did great. However, the fully dried fondant decor did wilt a bit and then laid down more fully on top of the cupcakes. HTH

Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

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Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

Reply
post #7 of 11
I had an outdoor wedding last August in 95 degree heat and it was drizzling rain so it was 100% humidity. I am so glad I did research on the contingency that the wedding day would be those kinds of conditions! First, I used a high-ratio shortening and butter 2 to 1 ratio for the butter cream and took out some insurance suggested to me by an old-time cake decorating friend and added one tablespoon of flour per butter cream 4 cup recipe.

The cakes that I did were a three tier fondant cake and 120 cupcakes. I kept the cakes in my van until an hour before the ceremony was to begin. The reception was under a tent. Since the cakes had been in the air conditioned car and upon removal there was such a temperature and humidity change, the fondant did sweat a bit (it was MMF with the aforementioned formulated butter cream underneath) but then temperature adjusted and just looked a bit shiny but was beautiful. The cupcake frosting did great. However, the fully dried fondant decor did wilt a bit and then laid down more fully on top of the cupcakes. HTH

Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

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Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

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post #8 of 11
Quote:
Originally Posted by dreamsville

Hi all!!!

This is it! After a year in the business this weekend is my first REAL wedding cake! 215 servings which usually wouldn't be scary....except that it's supposed to be roughly 90 degrees outside and this wedding is an outdoor wedding and reception! Which means the cake will be outside as well.....
I'm planning on using fondant and now I'm scared becasue it's going to be so hot!

ANY and ALL advice would be much appreciated here to calm my nerves! I have no doubt I can make a beautiful wedding cake. I just want this to go flawlessly for my first one! icon_biggrin.gif



The bakery I worked for would refuse to do outdoor cakes. And I had a caketastrophe with a wedding cake I was transporting in extreme heat. Not fun.

Have you discussed with the bride some of the problems a cake outside in heat may incur ? Often they don't think about things like that. Besides heat there's also bug and bird issues. Sure everyone sees the magazines where these cakes are outside and the weather's perfect and looks great...but reality is that there are real problems to consider with a cake--or any food that's outside for any length of time--especially if it's hot.

I know this isn't helping calm your nerves...but I think you do need to be prepared to address with the bride some of the issues involved with an outdoor cake and perhaps offer some alternatives or solutions.

I know wedding guests don't like to be milling about in high heat...will there be any indoor reception area as well? Is ALL the food going to be outdoors? Perhaps the cake can be brought out just before the cutting ceremony. Perhaps your cake can be inside on a special table inside (if there is an inside) somewhere where guests can see it as they arrive.

At the very least you need to have in your contract with her a signed clause that reads that you are not responsible for damage to the cake due to weather conditions and temperature. Those are things beyond your control and the bride needs to be aware that they can happen so it won't come back on you.

That being said, if the bride is aware of everything and still insists on the cake outdoors, I would make sure the cake was as cold as I could get it and deliver at the last minute. Have extra decor on hand to repair if need be when you arrive. Surely it will be under some shade!

Good luck!

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post #9 of 11
Thread Starter 
This is what I've been told: The wedding is an outdoor wedding in the same spot where the reception will be....outside on the family farm in a tent. The cake will be situated in the MIDDLE of the tent with tables etc all around. Soooo when we cut the cake....we'll be standing there in the middle of everyone because to my knowledge, after they cut the cake, it's not able to be moved anywhere for us to cut it. I'm sooo not happy that we'll be tearing the cake apart in front of a crowd of people.

Lucky for me, we DO have in our contract that we are not responsible for weather related mishaps during an outdoor wedding. I'm just praying that this works out.
post #10 of 11
Dreamsville, that was the exact same conditions I had for my early August wedding last year. It was on a family farm, in the middle of a field, under a tent. I had to drive through a ditch and over the bumpy field with the wedding cake and cupcakes in the car. icon_surprised.gif

The ceremony was a bit out of the tent by some trees. What Carmijok wrote was spot on about the insects. My daughter and I had delivered the cakes to our event and were not required by contract to stay. But I was afraid the cakes would be over run so we had to stand there and swat away flies and make sure no ants crawled up onto the cake table. Once the reception guests began to arrive I made sure the bride's mother knew the situation and they got some family members to take over. No telling what kind of shape the cakes would have been in at dessert time otherwise!

Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

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Creating works of art every chance I get! And yes, I am licensed, permitted, inspected and insured! Check out my website!

 

www.letmecallyousweetart.com

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post #11 of 11
Lots of times the tents are air conditioned now...check with them. Obviously, I mean the full sided tents. Ask your couple prior to going. Might alleviate some of your worry.
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