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VERY NEW TO CAKE BAKING---- red velvet 2 tier wedding cake coming up in march--HELP

post #1 of 71
Thread Starter 
I am so very new at this... A co-worker has asked me to make a 2 tier red velvet cake for her wedding in march... Along with other mini desserts... I have never made a tiered cake before and was wondering if y'all could please just give me some newbie pointers!!! By the way she wants a round cake.... Something like this http://cmnycakes.com/gallery2/v/Wedding+Cakes/IMG_5019.jpg.html I just honestly have no idea what size pans to use...... Thanks so much in advance!
post #2 of 71

Hmmm where to start since you don't really say how much you already know.  As for the size of the pans, they look to me to be 10" or 9" on the bottom and 6" on the top.  BUT, you should find out how many people it will need to serve because that should determine what size pans you use. 

 

Since you've never made a tiered cake before, it's important you know to make sure you use supports in the bottom tier so it doesn't collapse under the top tier.

 

That's a beautiful cake.  You can make all of the decorations well in advance so you don't have to stress about it when it's time for decorating.  Looks like all of the shells were made from moulds.

 

Not really sure what other advise to give.  Any other specific questions?
 

post #3 of 71

The only idea that I have to get a good red velvet cake recipe.. I usually try and collect "antique" recipes because I find that they tend to taste better.  So, the older the recipe the better... mine is about 75 years old and my guys will not eat anyone elses...

post #4 of 71

I'm pretty new to this as well, but I will tell you what I know and maybe it will help a little.

You have to find out how many people will be there and then there is a chart on Wilton that shows what size of pans to use depending on the amount of people http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

 

The only other thing I can suggest is to put a few dowels in your bottom tier under where the top tier sits so it doesn't fall. (its hard to explain on here lol)

that's about all I know not much but I hope i helped a little :) if you have any other specific questions I can try to help

post #5 of 71

Thats a 4" and 8". First question to ask is how many guests is she expecting. That determines how many slices you need and how large your cake pans need to be.

post #6 of 71
Thread Starter 
Ok... She is going to have 200 guests... But does not want the cake to serve all 200...I am doing red velvet cake balls and mini brownie bites and cinnamon rolls on sticks and mini pop tarts as well!!! Haha as far as knowing much.... I do not know much about cake making for events.... Kinda jumping in head first here....

She wants a cake box mix and actually I was just using the beach cake as reference for sizes.... She wants the rose cake design similar to the I Am Baker rose tutorial..... I'm sure everyone is familiar with..... I believe I am going to use a 12" and 8" does that sound good? I truly just have no idea on what to price everything for....

All the mini desserts will be made at 200 pieces for each.... Well except the RVC balls... I'm thinking about doing 300-400 so those who do not get a piece of wedding cake will feel as though they did.... She has a very "I don't care" attitude and not hard to please....

I really do not want to make a cake box mix.... They taste like fake and chemical to me......so I would love some "antique" recipe if you are willing to share VicB213 icon_wink.gif))). Thank y'all so much!!!!
post #7 of 71

The specific instructions for building a solid tiered cake are here

 

http://www.wilton.com/cakes/tiered-cakes/using-dowel-rods.cfm

 

Your picture looks like a 10" and a 6" based on the tier height of 4" See if you and the bride can get to a Michaels to look at cake dummies before you buy any pans.

 

Building this tiered cake is just two single cakes, stacked together.  Don't lose any sleep over it.  Make sure you have a heavy duty steel pancake turner type of spatula to hold the small tier as you align and then set it onto the larger tier. Having a helper for this step might be useful.  But once you get this cake there, you will feel a whole lot better.

 

Pricing--for cake balls and other work-intensive pieces, charge 6X your ingredients.  For cakes and cupcakes with simple piping, charge 4X your ingredients. Then see, after this order, calculate how much you got paid for yout time.  You will then know how to price for the next time.

 

Cake mix--just substitute real buttermilk (comes in a quart carton in dairy section)  for the water in the cake mix and you will have the "antique" recipe.  NO other changes required.  You can also add a few drops real vanilla if you want.

post #8 of 71
Thread Starter 
Bakngirene..... Great info and tons of help! Thank you!!!
post #9 of 71

I have made this recipe many times.  It is easy and delicious.  I upped the cocoa powder a little for more flavor.  It makes the color a darker red.  The original recipe is for 2 Tbsp of cocoa.  Give it a try, and I hope you like it!

 

RED VELVET CAKE

 

 

 

 

2½ cups flour sifted                                        

1½ cups sugar

1 tsp baking soda

1 tsp salt

¼ cup cocoa powder

1 cup vegetable oil

1 cup buttermilk, room temp

2 large eggs

1 tablespoon liquid red food color (1/2  ounce)

1 tsp white vinegar

1 tsp vanilla extract

 

 

 

To prepare the red velvet cake grease and flour two 9" cake pans and line the bottoms with parchment circles.  Sift together the flour, sugar, baking soda, salt and cocoa.  In another bowl whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.  Mix ingredients together with a spoon until combined and mix with mixer until smooth.  Divide between the 2 pans, and bake about 30 minutes until tester comes out clean, and the cake is springy to the touch.  Cake will also be pulled away from the edges of the pan.  Cool in pans for 2 minutes, then remove from pan and cool completely before assembly. 

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post #10 of 71

I think a 12", 8" combo is too short and squat to look balanced. It always looks like they forgot the top tier. Stack the two pans together and see what it looks like to you and the bride.

post #11 of 71
Thread Starter 
Yortma... Thanks so much!!!

Cakechick123.... Thanks!!! She wants a two tier... With three layers for each.. She kinda likes the short stocky look... Won't it be much taller by the time we add all layers?
post #12 of 71

I agree, a scratch red velvet is the way to go. I have been making them for years. I want to try Bobby Flays red velvet recipe. He won with his on a throw down. He beat a person in N.Y. that is famous for his. Cakeman Raven. I have made his also and liked his too. I love red velvet cake. good luck with yours. You will do great!!!

post #13 of 71

I don't want to be a Debbie Downer but you have listed a LOT of things to prepare.  That will be a ton of work.  3-400 cake pops alone will be a huge feat to prepare, store and transport.  Are you taking that week off of work to do all of this?  If so, make sure you add in your lost income from your job onto your costs.  Or at least do you have access to a large freezer so you can make as much as possible ahead of time? 

 

Have you ever baked and prepared this amount of food?  If you have, then you can use your experience to estimate the time it will require (shopping, prep, baking, cleanup, delivery, etc) and decide what your hourly rate should be to determine your price for each type of food.  You need to also calculate what all your costs will be for ALL of the ingredients, paper supplies, ribbons, sticks, cake cardboards, icings, decor, storage containers, etc, etc.  This is a massive order for someone with experience, let alone a newbie.  Just make sure you do all your homework before you give her a price.

post #14 of 71

I feel your dilemma, I too have been inducted to bake a wedding cake for a dear friend (that shows their confidence in our skills). In any event, I have found a wealth of information from the eHow website. Now what the other ladies are stating about supporting your cake, is of the up most importance, the eHow website has videos and directions for doing this.

 

Like you, I am also baking a Red Velvet Cake(s) two, recipe is something that you must feel out, again there are many recipes online that you can look at and review. I would suggest trying out a few personally while you have a little time, test them out on family and friends. Now if your successful, maybe the woman that has that 75 yr old recipe will share hers with you. :-)>

 

Best of Luck!!!

post #15 of 71
Here is the best Red Velvet cake I've found. I made a few notations about variations I have done. For one is the amount of cocoa. Red velvet is not a chocolate cake and the cocoa just balances the tangy-ness of the buttermilk and vinegar. This is the recipe they used at the bakery I used to work for and it was a best seller. Cakeman Raven's is pretty close to this too. Anyway, here is mine for you to consider:

Red Velvet Cake With History
Servings: 12

Ingredients:
2 1/4 c Cake flour
1 t Baking soda
1 t Salt
1/4 c Baking cocoa (I use 2 TBL=you dont need that much cocoa..its not a chocolate cake)
1 1/2 c Sugar
1 1/2 c Oil (if youre making cake balls, you might want to reduce this by at least ½ cup)
2 Eggs
2 tsp To 1 oz of red food color ( the cake batter should be a bright red..not pink--unless that's the color you're going for)
1 t Vanilla
1 t White vinegar
1 c Buttermilk

Directions:
This cake is moist and red with a velvety texture and the flavor non distinctive as is most red velvet cakes. The moistest cake is one made with oil and cake flour. The amount of food color is up to you. Start with 2 teaspoons as a base. The above recipe comes from:" Celebrating Our Mothers' Kitchen", a fundraising cookbook published by The National Council for Negro Woman. Preparation: Grease and flour 2, 9 inch pans and line with paper.In a large bowl combine flour, baking soda, cocoa and salt. In another bowl with mixer at low speed or spoon beat sugar and oil until blended. Add eggs, one at a time to blend well. Blend in food color, vanilla and vinegar.Scape bowl down with spatula. Alternately blend in flour mixture and buttermilk, using about 1/3 each time and scraping bowl down at least twice. Do not beat on high or cake will be tough.Pour into prepared pans and bake in a preheated 350 degree oven 20 to 25 minutes or tested done with toothpick .Cool on racks 5 minutes and remove from pan and cool completely. Frost layers when cold. (I freeze my cakes before filling and frostingalso, with this buttercream the cake needs to stay in the fridge until an hour or two before an event and let come to room temp. I also layer my frosting on until I cant see cakerefrigerating between layerings)

Frosting: (this is my crusting buttercream...great for decorating and a perfect accompaniment to red velvet cake.
1 pk 8 oz cream cheese
2 Stick butter (salted)
2 lb Box powdered sugar

Beat cream cheese until softened and smooth. Add softened butter and continue to beat till creamy. Beat in powdered sugar a little at a time. If too thick blend in cold milk a tablespoon at a time till desired consistency. .

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Then plug me back in.  See if that works!

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Then plug me back in.  See if that works!

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