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Wedding cakes

post #1 of 16
Thread Starter 

Hello my name is Olivia, I am in desperate need of some feed back for this 3 tiered wedding cake I am suppose to be making for some really great friends in July 2013. 

 

I have tried to make a few cakes.

The first one was called a white velvet cake. Here is my recipe that i used.

1 Box Betty Crocker White cake mix

1 Cup sugar

1 cup + 2 Tbsp. "Cake Flour" ( NOT All-Purpose Flour)

1/8 tsp. salt

1 1/3 cups of water

3 eggs

1/2 cup melted butter (lightly salted)

1 cup sour cream

1 tsp. Vanilla

 

I also used a raspberry jam filling with lemon juice added. :)

 

I haven't yet tried to tier it yet.. because i haven't been happy with the turn out. The reason of me not being happy is it keeps coming out really crumby.. I just think its right.. And I'm anal thinking that there is no way i can serve this crumby cake at a wedding reception. ?? Am i nuts? LOL

   So over the weeks of me trying this and giving it out to my neighbors they all say it is Davine and its perfect.. But my question is how to make it sturdy enough to hold up with it being tiered?

 

 

Please help :) Thanks a bunch!

post #2 of 16
Is the cake mix box size the correct size for your recipe? Betty Crocker, Duncan Hines and Pillsbury all reduced the size of their cake boxes, wreaking havoc on a lot of people's recipes.
post #3 of 16

I use this very receipe all the time, and it is divine, as you say.  The only change I make is the use of All Purpose flour rather than cake flour.  I've stacked it and tiered it and never had a problem.  Good luck to you.

The hurrier I go, the behinder I get.

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The hurrier I go, the behinder I get.

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post #4 of 16
Thread Starter 

What is the difference in between the all purpose flour and the cake flour?
 

post #5 of 16
Thread Starter 

I guess after reading a lot of reviews this recipe is suppose to be crumby... Its like velvet..

I have a few more questions about tiering a cake BSY BUG? Can you answer my questions? This is my first time doing any of this what kind of sticks or rods do i need to get? and how do i go about tiering a cake?

post #6 of 16

Lets say you are tiering a 10" and 6" cake.  I cover my 10" cake with fondant.  Center a 6" round piece of cardboard lightly on top of the 10" cake and lightly outline (this will help you determine where to place your rods).  Remove the cardboard and evenly space your 12" wooden dowl rods (3-4), purchased at my local craft store) into the cake.  Mark the rod at the top of the cake, cut them down to size, making sure they are cut perfectly straight and even with the top of your cake.  It's really that simple.

The hurrier I go, the behinder I get.

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The hurrier I go, the behinder I get.

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post #7 of 16

For three round tiers (12", 9", 6"), Fondant the 12" cake.  Cut two circles (9" and 6") out of cardboard (these will be templates for helping you to place the wooden dowl rods).  On top of the 12" cake, center the 9" round cardboard and lightly trace where the cake will be placed.  Push 4 to 5 12" wooden dowl rods into the cake (push all the way down to your cake board) and mark the dowl just a hair below the fondant level.  Remove the dowls and be sure to cut them straight.  Place the rods back in the holes you made and put the 9" cake on top.  Follow the same step for the next tier.  Be sure your cakes are perfectly level, otherwise you will have a lopsided cake when all the tiers are placed.  Good luck.

The hurrier I go, the behinder I get.

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The hurrier I go, the behinder I get.

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post #8 of 16
Thread Starter 
Quote:
Originally Posted by bsy bug View Post

For three round tiers (12", 9", 6"), Fondant the 12" cake.  Cut two circles (9" and 6") out of cardboard (these will be templates for helping you to place the wooden dowl rods).  On top of the 12" cake, center the 9" round cardboard and lightly trace where the cake will be placed.  Push 4 to 5 12" wooden dowl rods into the cake (push all the way down to your cake board) and mark the dowl just a hair below the fondant level.  Remove the dowls and be sure to cut them straight.  Place the rods back in the holes you made and put the 9" cake on top.  Follow the same step for the next tier.  Be sure your cakes are perfectly level, otherwise you will have a lopsided cake when all the tiers are placed.  Good luck.
post #9 of 16
Thread Starter 
Thanks again. I didn't get your name... But your a life saver. How deep should I go? 2 or 3 inches deep? I haven't bought my pans yet. Also I had another question. Do most weddings have sheet cakes to serve to guests? Thanks a bunch for your advice.
post #10 of 16
The standard for cake is 4" high (mine are usually 4"-4&1/2").
To answer your sheet cake question: it depends on how many servings you need
post #11 of 16
Thread Starter 
Do you have a white cake recipes that holds up to fondant and teiring;)
post #12 of 16
If done correctly you can stack jello.
The cake below does not support the cake above; that's the dowels job
post #13 of 16
Thread Starter 
Jello?
post #14 of 16
Of course I've never stacked jello. I was just making a point icon_wink.gif
post #15 of 16

Google "white cake scratch off cake central" and you'll find a thread with a bunch of white cake recipes and members' reviews of them.

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