Originally Posted by -K8memphis don't tell me you don't have room in the frige for the cake because where else is the catering gonna go
The problem with the fridge is I think I will be staying in a hotel closer to the wedding location the night before the wedding. I live a minimum of 40 minutes from our venues. Since we're getting married on a Friday, I expect L.A. traffic will decide to rear its ugly head (hence staying in a hotel the night before) which is why I'm fairly certain the cake will need to be done on Wednesday. I might be able to do the last steps Thursday morning.
I've made bouquets for two weddings before. I know how long they take. We can definitely get those done on Wednesday night. We're aiming for an early rehearsal, so there should be at least 5 or 6 free hours in the evening. My fiancé helped make bouquets for my sister's wedding, so between the two of us, plus my mom and siblings, we should be good.
I'm guessing there's going to be 80ish people (we have a LOT of out of town guests), so I was planning on doing 6", 8", 10" and 12" tiers. I found one cake cutting guide that actually had the 6-8-10 feed 82 people, but that's a little too close for comfort.
I'm not completely opposed to buttercream, but in general I think the stuff tastes awful. I haven't tried the italian or swiss kind though, and those are supposed to taste better, right? As far as making a banana buttercream, how does the banana extract taste? My fiancé likes bananas, but he hates artificial banana (like in runts candies).
Also, the filling doesn't have to be fruit. We were trying to think of what would taste good with strawberry cake, and bananas were what my fiancé suggested. I could maybe do a chocolate ganache for the next trial run so it's like a chocolate covered strawberry flavored cake. Or maybe a white chocolate ganache (since I'm not the biggest chocolate fan). I am totally open to filling suggestions to go with strawberry cake. Or cherry. I might try cherry cake with some sort of almond filling. As silly as it is, I really want the cake to be red (it's one of our wedding colors).
Anyway, here's my first test run. It's my first gumpaste flower and my first time using fondant. I made MMF, but I might try rolled buttercream next time instead to keep in vegetarian (we have a lot of vegetarians and vegans on our guest list).