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First wedding cake IS MY OWN!

post #1 of 16
Thread Starter 

I've been baking cakes for 8 years, birthdays, theme party cakes, event cakes etc... but I've never taken on a wedding cake.  Not sure why really, but I've never really been a fan of weddings.  (insert brutal story here) haha

 

Anyway now that I'm getting married, I've decided to not only cater my own wedding, but make my cake too.  I get nothing but grief from friends and family about it, but I have recruited some of them to help with prep in the days before :)

 

I'm getting married in my man's hometown (2000 miles from here) and I'm making the cake there (um.... obviously lol)

 

Ok, ok... my question.... I've made a ton of 6" trial cakes to try a few different flavours together and my Mr. really likes the lemon curd but I think it's too sharp of a flavour... anyone tried mixing buttercream and lemon curd to use as a filling?  what about a lemon mousse?

 

Also, any tips for getting it all done and get married somewhere in there?

post #2 of 16
Wow, well congratulations. I am not sure about the lemon filling, but i made my wedding cake. However we ordered slabs, as my hubby wanted a 5 tier cake. My mom had one for hers back in the day and he liked it. So i made a fruit cake for the 6 inch, and the other 4 tiers were fake. I was just starting out with my decorating skills, and i wanted to make my cake. No one knew it was fake. That would put a lot less stress on you. Good luck.
post #3 of 16

Forever ago I read a blog about a cake-maker who did her own cake.  I can't remember who!  Darn it.  I do remember that she had her tiers ready-to-stack the morning of.  The pictures showed her with her hair in rollers stacking and putting the finishing touches on the cake-- amidst getting ready herself.  I would recommend doing EVERYTHING you could ahead of time.  Don't leave too much to do that actual day.  :-)

I like mixing a stabilized sweetened whipped cream with lemon filling.  Not overpowering at all.  You could also only do 1 tier with the lemon and something else on other tiers?  That way you both could have what you wanted.

Congratulations on your upcoming wedding! 

post #4 of 16
Congratulations! :-) I did our cake too and I'm so pleased I did (although at the time I wished I hadn't as it was pretty stressful since I only finished it 2 hrs before I had to leave to get everything else prepped!!). My biggest advice is bake ahead, fill and ganache ready for fondant then freeze. Take them out about a week before the big day and plan covering and decorating to be finished 2 or 3 days before; it'll not suffer and you will love knowing that it's done and can enjoy everything else :-) ooh and I marble/swirl lemon curd in with lemon BC, its yum :-)
post #5 of 16

Congratulations!!!....  Not quite sure if you're brave or mad, LOL!!!! (catering and making the cake, not getting married!)

 

Oh yes, I always mix lemon curd with buttercream.  Or a layer of lemon curd with a whipped white chocolate ganache is a lovely filling!

 

Suzanne  x
 

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #6 of 16
I fully agree with other comments here about doing as much beforehand as possible. Take time to enjoy yourself along the way too, and don't forget to breathe! icon_smile.gif
I combine lemon curd with buttercream often; it works well and tastes great!
post #7 of 16
I say Go For It! I'm doing my daughter's next weekend and to save on stress, the wedding cake itself is styrofoam so I can decorate it days in advance. The cakes that will be served are 2-layer square cakes. Nothing to set up the day of - just a few squares to ice. No one even knows the cake is a fake and it looks pretty all through the reception.

Good luck!
post #8 of 16
Quote:
Originally Posted by jmullican6 View Post

I say Go For It! I'm doing my daughter's next weekend and to save on stress, the wedding cake itself is styrofoam so I can decorate it days in advance. .

 

...if not months in advance!
post #9 of 16

congratulations!  I have mixed IMBC with lemon curd. It's the only way to fly!

post #10 of 16

I mix lemon curd with buttercream all the time. It gives it a lighter texture and cuts a bit of the acid. Good luck with the cake and catering. The feeling you get when it all comes together and you did it yourself is the best!!

post #11 of 16
Thread Starter 

Thank you all!  I'm glad you don't think i'm a nut :)icon_biggrin.gif

post #12 of 16
I did my own wedding cake too, since we never could've afforded one. My design may have been ambitious since I also did my own flowers and had to finish sewing beads on my daughter's flower girl dress and decorate the church and reception site.... I was still putting buttercream roses on 10 minutes before I was due to walk down the aisle!! My best advice would be to bake and fill then freeze 2 weeks before the wedding, and make any decorative prices a week or more if possible, and make your icing 3 days before, then take the cakes out of the freezer that night. Ice and stack and slap your decorations on the day before the wedding. Don't do anything but move it on the day of the wedding!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #13 of 16
I make my Mom a lemon cake that she adores and the filling is whipped cream with lemon curd folded in. It's delicious. Not sure it would be a great choice if you plan to make ahead and freeze but it's more like the lemon mousse you asked about. I've baked big cakes far from home in other people's kitchens and it can be hard. Good luck!!!
post #14 of 16
Thread Starter 

I've never frozen a filled cake, is there anything I should be careful of?  As long as it's a buttercream based filling, I would guess it would be ok as long as I let it sit out  till room temp before icing/covering in fondant?

 

I'm making a 6/10/14 square tier, I'm going to make a white choc fondant to go with the Navy choco-pan fondant I picked up.  Its a nautical theme, I haven't even sketched it yet, I should probably get on that since its all in my head.

post #15 of 16
Quote:
Originally Posted by vtanderson View Post

I've never frozen a filled cake, is there anything I should be careful of?  As long as it's a buttercream based filling, I would guess it would be ok as long as I let it sit out  till room temp before icing/covering in fondant?

I'm making a 6/10/14 square tier, I'm going to make a white choc fondant to go with the Navy choco-pan fondant I picked up.  Its a nautical theme, I haven't even sketched it yet, I should probably get on that since its all in my head.

When I'm tight for time I always freeze filled; the butter:powdered sugar bc works well as does ganache, I've not tried any other fillings tho icon_smile.gif best of luck icon_smile.gif
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