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Uncovered wedding cake - no BC or fondant - would you? - Page 2

post #16 of 21
That's probably a carrot or hummingbird or banana cake that is moist to start with. And then simple syrup will take care of the concerns.

Those look like real flowers to me. You have to ask if flowers were sprayed with pesticides before you can put them on a cake. I would put plastic warp underneath anyway...it will also help prevent drying out.
post #17 of 21
Quote:
Originally Posted by SoFloGuy

Maybe it's a good cake for an ugly bride.



Really?? thumbsdown.gif

I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

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I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

Reply
post #18 of 21
I showed this cake to my husband and he thought it was the best cake ever - he hates icing/fondant. I then proceded to show this to my 4 year old son and he said it was "not cool" because there was no icing on it - he loathes cake. I can cut a piece of cake and the two of them share it very well.
post #19 of 21
Thread Starter 
Quote:
Originally Posted by BakingIrene

That's probably a carrot or hummingbird or banana cake that is moist to start with. And then simple syrup will take care of the concerns.

Those look like real flowers to me. You have to ask if flowers were sprayed with pesticides before you can put them on a cake. I would put plastic warp underneath anyway...it will also help prevent drying out.



Perhaps you are right about these flavours. The websites didn't say the cake flavour though. Well, this bride wants her cake in chocolate and it will be an outdoor wedding in 90+ degrees. Imagine that. An outdoor with your wedding cake exposed for hours to dust and all things flying around. I guess she will have to cover it with some light cloth.
post #20 of 21
Pearl, this will work out OK. You will need to use pan grease with cocoa in it--one half cup cooking oil, one half cup shortening, one quarter cup each flour and cocoa powder. Mix and use at room temperature (store cold OK). Slather this onto the pans to make sure the edges come out nicely.

Ask the bride if she wants you to use some chocolate or coffee liqueur on the layers instead of simple syrup (and charge her for it...)

The original cake looks like it might have been baked in a very deep pan but I would not do that. I would bake 3 shallow layers with the cake strips and that's that.

Use plastic pillars that push in to separate the tiers--much safer than drums behind the flowers. The cake will not suffer.

I think this "less icing" style is overdue. It certainly tastes better. I guessed at the original flavours based on the colour of the crust.
post #21 of 21
It would be interesting to see the pricing on this style of cake ... minimal decoration thus minimal labour costs ..
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