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Do I need to spilt and fill cake before frosting?

post #1 of 26
Thread Starter 
I am baking a 3 tier cake for my daughter's wedding (first time I have attempted this!). Trying to make it as easy as possible and have found a very pretty cake covered with piped rose swirls. You have probably seen it as it's very popular. This involves a lot of quite thick buttercream, plus the crumb coat and the main one so I was just wondering what it would be like if I just buttercreamed the whole cake without splitting and filling it first? This way would make it easier and not quite so rich. I was thinking about doing 3 tiers - one carrot with cream cheese frosting, one lemon with lemon buttericing and the other chocolate with buttercream frosting. Do you think 10 inch, 8 inch and 6 inch would be enough to feed 100 people?

One other thing, I am hoping to bake and cover all 3 cakes and then put in the freezer a week or so beforehand and then bring them out the day before the wedding to assemble. Have bought some dowels but when would I put them in? The evening before the wedding, when they have defrosted? I presume I can't freeze the cake with the dowels in!!?

How does this sound to you experts? Want all the advice I can get please!

Thanks so much for any help - it is much appreciated.
post #2 of 26
The cake doesn't need to be torted... you can fill with BC between two layers.

No... a 6x9x12 serves 100 (if they aren't saving the top tier)
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

You dowel when stacking/assembling.
post #3 of 26
I don't think this is a legitimate post. She's had the same questions over the past year regarding this same wedding carrot cake...with varying degrees of dates and size of cake needed.

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post #4 of 26
carmijok, I don't know, it could be legit. We all have different ways of doing things. tinarina might be a timid baker or simply nervous about the responsibility of her daughter's wedding cake.

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post #5 of 26
She started asking last year and said the wedding was this fall. So wedding is getting closer. Fall is coming and she's getting closer to making the cake....I think.
post #6 of 26
Thread Starter 
I am legitimate! Sorry for any misunderstanding.....Yes, I am really nervous now and starting to panic. Wish I hadn't offered but it seemed such a long time away. Now it's getting closer I am having second (and third) thoughts about what cake to make. Started off feeling quite ambitious and then began to realise I might not be capable. Have been practising buttercream roses and rose swirls all day - youtube is brilliant for that! Just keep getting questions popping into my head.......

Will have to try not to ask any more!

Thanks anyway.
post #7 of 26
Quote:
Originally Posted by imagenthatnj

She started asking last year and said the wedding was this fall. So wedding is getting closer. Fall is coming and she's getting closer to making the cake....I think.



On another post she said it was December. And she said she was already 'panicking' in her very first post last August.
I don't really care one way or the other. I've just noticed a lot of 'newbie' posts lately popping up with the same questions over and over...OR they ask stupid questions (and yes, there is such a thing as a stupid question) to get some kind of controversy rolling.

Just thought this one sounded a bit suspicious that's all. But again...I don't care. And OP, since you say you're legit, don't let anyone (including me) get in the way of getting answers if you truly plan on doing this.

However, since you say you're legit I will give you my opinion. Don't do the cake. You don't have enough experience in stacking tiered cakes, you haven't practiced one and you have no idea how arduous and long it takes to do a wedding cake. Why would you want to spend the week before your daughter's wedding....and the NIGHT before worrying about a cake? You'll have guests, family, friends...the rehearsal dinner, etc...all demanding time. It's a special time to share with your daughter and trust me you will be doing nothing but thinking about this cake if you do it.

Oh I know there will be others get on here extolling their experiences with doing their daughter's wedding cake and how wonderful it was...and how you should 'go for it'...but chances are, they had experience in doing more than just lemon sponge cakes. The one and only wedding cake I did crashed in the back seat of my car....and I had plenty of stacking and caking experience! Do you really want to take that chance?

I'm all for taking on challenges, but why would you want to take on something you've NEVER done and risk taking away special moments during the most important time you and your daughter can share just so you can say you made the wedding cake? To me it's not worth it and if you hire someone else to do it, you won't have to panic about it anymore. If you want to do something cake-wise why not do a SMALL 2-tiered cake for the wedding rehearsal dinner? Lots less stress...and your daughter and future son-in-law can 'rehearse' cutting the wedding cake.
Anyway that's my opinion.

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post #8 of 26
Why don't you try making a dummy cake first.

Good luck!!!!!!!
post #9 of 26
I like crafty's idea. What if you just make a dummy cake period. Then do some kitchen cakes to feed the guests. This will at least alleviate some issues you may have otherwise encountered. You can also do the dummy earlier to give you more time to work on the cake before the wedding. That way it will be perfect for the big day icon_smile.gif
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post #10 of 26
I instantly thought dummy cake. We have a local shop who actually specializes in dummy cakes....and they provide the sheet cakes to be set aside behind the scenes for cutting.

As a beginner-ish cake decorator - I could see a dummy accomplishing a couple things....
(1) the blank slate of a crisp dummy cake will be SOOO helpful
(2) the stacking of a dummy cake won't present all the scary issues a real cake would

Any flaws that do happen...could be concealed with sheet cakes behind the scenes for cutting. That = less stress & a better time at your daughters wedding.

If cake cutting ceremony is an issue...you can provide a small separate cake on a pretty pedastal maybe. Good Luck.
post #11 of 26
Thread Starter 
Thanks for all your suggestions. Not sure what to do now. Must admit I am worrying about it now and still have months to go! I shall buy a dummy cake to practice on now and see how I get on. The rose swirls worked pretty well yesterday.......

Thanks again.
post #12 of 26
@ carmijok

i think CC has helped so many people with no baking experience to bake for living (source of living)

what you may already know and find stupid (stupid question asked by newbies), and you have learned somtimes in your life, can help so many people so if you don't like the question press next don't bother to answer and comment

not all questions are expert question and maybe an answer can change a someone's life
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post #13 of 26
i also encourage newbie to do some research before asking
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post #14 of 26
That rose swirl cake is going to be one of the easiest cakes to do. That is a great choice for your first one. Find some cake stacking videos on YouTube (Edna DeLaCruz has a great one) or order SPS and read the tutorial from Leah_S. Seriously, you have until fall, you can do this. I would research the shelf stability of your fillings and consult the Wilton website for serving amounts.

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post #15 of 26
Thread Starter 
Thank you for giving me some confidence! I thought it looked fairly simple but impressive. What I think I might do to make it a little easier is a 12" and a 10" (tiered) and have another for cutting in the kitchen as that might not be enough. Will still need to put dowels in but only in one. I have ordered a dummy cake to practice on. Would it look ok with 2 tiers this size?

I froze a buttercream rose last night, got it out this morning and it defrosted very quickly as it's quite warm here at the moment - in fact it looked very soft. I think perhaps the frosting had a little too much liquid so will try another batch with less next time. I was just imagining doing the same with the cakes the day before the wedding. Surely in a centrally heated room/possibly a roaring fire, wont they end up melting during the wedding reception and sliding off the side before they have cut it!! Obviously I wouldn't put it next to the fire but we normally have it on display in a main room.Do I have to keep it hidden away in a cool room for much of the time? We tend to use fondant or royal icing over here (UK) and don't have that many wedding cakes covered in buttercream/frostings but I dislike the taste of fondant and i do like them to taste nice too.

Sorry - might be a silly question!

Thanks again.
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