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Late night cake ANXIETY--- Please help me - Page 2

post #16 of 23

I am not a member of ICES but I have been on their website several times. Are most of the members hobbyist or professionals? I really should join. I know I would enjoy meeting other like minded people in my area.

post #17 of 23

The website isn't nearly as great as all the people.  I would say it's a good mix.  Some have small home bakeries, some are hobbyists, and a few are serious pros.  

 

It's a really great place not only to meet people but also to trade skills.  A couple of years ago, Bronwen Weber came and did a demo.  She also offered 3 amazing classes after the demo.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #18 of 23

This is a link to the SC ICES facebook page.  That will help you get an idea of the kind of people & talent that are members.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #19 of 23

Glad to hear everything turned out well.  Most of what I have learned about dealing with heat and humidity has been by trial and error and believe me there have been a few of both!  With your background you already have a wealth of knowledge behind you to start going further.

 

I have been doing this long enough and have built up enough of a reputation in my area to be able to pick and choose my orders.  I will not deliver tiered cakes to outside marquees in the middle of our summer.  I'm the one who has to have several days of worrying, stressing and planning.  No matter how and what you tell customers about what is going to happen to their cake, all of that goes out the window when they see a cake starting to wilt throughout the reception, and it makes the cake decorator look like they have failed.  When the reality is if you put a 2/3 tiered cake in a hot tent for 3 hours - it will melt, along with all the guests. 

 

My adult daughter has come with me on quite a few deliveries and after standing in hot sweaty marquees, has vowed to never have a summer marquee reception - aircon all the way for us.

 

I thought I would tell you about the last (the one that made me go, RIGHT! THAT'S IT!) summer garden marquee wedding I did.  The bride, her mother and myself had several meetings, when they told me where and when the wedding was, an area that is renowned for being very hot, on the last weekend in February (for those not in Aus, think major heat and humidity), I talked to them seriously about how hot the marquee the cake would be in would be.  They dismissed it and said they wanted a summer wedding.  I tried again to explain to them that cake will only hold up for so long in heat and that we would not be responsible for damage caused to the cake because of the heat.  They again dismissed it, but I made sure I put it in writing and pointed it out to them.  We agreed I would deliver the cake 15 mins before the reception was due to begin, this was fine with me as it was my last delivery for the day. 

 

I delivered the cake and as I walked into the marquee it was like walking into a wall of heat, the DJ was the only other person in there at the time and was looking at the candy/lolly buffet they had set up.  He looked at me and laughed and said something like "These chocolates look good" and put his hand in one of the jars to pick out a chocolate (as I'm sure a lot of you know after you have done enough weddings, you have seen everything) and he looked over at me horrified, all the chocolates had melted together into a bowl of liquid chocolate, it just wasn't obvious until he touched it. He pulled his hand out and his fingers were covered in liquid chocolate.  I figured this was his and the bride's problem not mine and finished setting up the cake and left just as people were starting to arrive.  TWO HOURS later, long after I had finished work, I was driving along one of the main roads here and saw the bridal cars with my bride in it heading back to the reception.  I felt sick, it meant the cake had been sitting in the heat for 2 hours and the reception had not even started!  I went home almost in tears of panic to my husband, who pointed out that I had done everything I could do and at some point they had to take responsibility for the choices they made including being so late back to the reception.

 

These customers were not from around here and had travelled with their guests here to have a destination wedding out of the city.  I never heard anything from the bride, and I must say I was a bit of a coward because I didn't want to know what had happened to the cake.  Even telling you about this makes me feel anxious remembering how bad I felt.  After that I decided I needed to take care of myself more and made the decision not to put myself in that position again.  I have had other people come to me in similar situations and I have politely declined the order.

 

Yes, you have to be crazy to do this, but I choose to work on my work/life balance more and not knowingly add that much stress to my life.   It's probably wise of you to cut back and concentrate on yourself and your baby for a while, good luck through this next exciting phase of your life.

post #20 of 23
When you do chocolate ganache to use under fondant for a wedding cake, how many recipes can I do at once for a 4 tier 8" each one . I mean the batches?
post #21 of 23

I live in Houston and always make sure the cake is room temp in a warm kitchen before delivering. I could be wrong, but as far as I know cakes don't literally sweat, but a cool cake will collect condensation just like a glass of ice water. A warm cake prevents this in my expereince.
 

post #22 of 23

Hey I live in super humid conditions, its often 100%! which means whatever you take out of the refrigerator sweats, and its so hot (often above 104F) that I just have refrigerate my cakes. Tho sometimes I do use buttercream under the fondant I prefer ganache. I leave the ganached cake in the fridge overnight, and take it out in an air conditioned room an hour before I need to cover it. which means its slightly sweaty so the fondant sticks alright. I refrigerate after finishing the decor too. and take it out like half an hour or 20 minutes before delivery, again in an air conditioned room, and leave it infront of a fan, its dries up nicely, and any sugar/cornstarch marks it might have had also disappear icon_biggrin.gif But this is not possible with tiered ones once they have been assembled, so I assemble an hour or two before delivery and leave them all in an air conditioned room!

post #23 of 23
Like some of you I live in the HOTTTTTT Caribbean and I have a 5 tier wedding cake coming up in sept and I've had countless nightmares about the cake collapsing I don't think the dowel system will be enough so I'm looking into other cake support systems any suggestions?
Kay
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Kay
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