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First Time Wedding Cake - Advice Needed!!

post #1 of 39
Thread Starter 

I have been asked to make a 2 tier wedding cake. The bride requested the cake in the photo, minus the top tier. The style seems quite straight forward but being my first wedding cake I want to make sure I get it right.

Firstly what are the best cake tins sizes to use? I've heard that there should be a 4" difference in cake tins to give the cake a ledge? How about the height of each finished tier?  I want to ensure that the cake looks generous.

Also I am concerned about the stability of the cake during transportation to the venue. I plan to use dowels in the bottom tier and resting the second tier on top. Will that be enough to keep it stable?  I would love to use a center dowel through both cakes for extra support but I don't think I can as it will leave a mark on top and the fondant needs to be smooth.

I am extremely nervous about making someones "wedding cake" and I am imagining all sorts of crazy things that can go wrong.

Any suggestions would be appreciated!! 

 

wedding cake.JPG 104k .JPG file
post #2 of 39
The tecnique is called quilting, just google fondant/BC quilting it is fairly simple-you can use an impression mat or ruler (photo paper-jessicakes blog) something to keep your lines straight.

Your pan sizes will depend on the servings you need. Your tiers should be at least 4" tall, you can make two 2" cakes, level, and use BC filling between for each tier.

Whatever support system you use you must have some sort of plate between your tiers (ie: cardboard cake circles, foam core, sps, etc.) as well as a base strong enough to support the weight for the final cake. If you want to use a dowell to go through the entire cake just sharpen one end with a pencil sharpener and drive it through the entire cake/boards if you have a cake topper it will cover the hole. If you're worried get sps, then you don't need to bother with the extra dowell.

Is this your first stacked cake?
post #3 of 39
Thread Starter 

Hi Smckinney07, thanks for your reply.  So if I use a 12" bottom tier, what size should I make the top tier?
I live in Australia and sadly can't find sps system here. The center dowel method is great but the wedding topper requested is "crystal initials" on a wire inserts so the dowel hole would show on the fondant. Should I just use some royal icing to act as "glue" between the 2 cakes? 

post #4 of 39
Thread Starter 

Oh.. here is a proper photo of the cake, rather than a link.  I only just worked out how to add a photo...lol icon_smile.gif

post #5 of 39
My daughter is gettingmarried in October 2013 and the sweet thing asked if i could make her wedding cake. Touched to the core but panicked as this would be my very first wedding cake and probably the last! Haha! She wants it to look home made so no smooth fondant look if any kind but just fresh flowers as topping. I am desperate to know how much quantity if cake batter ti use for 12 inch, 9 inch and 7 inch cake. 2 months to get it right, fingers crossed.
post #6 of 39
Quote:
Originally Posted by fillylily View Post

My daughter is gettingmarried in October 2013 and the sweet thing asked if i could make her wedding cake. Touched to the core but panicked as this would be my very first wedding cake and probably the last! Haha! She wants it to look home made so no smooth fondant look if any kind but just fresh flowers as topping. I am desperate to know how much quantity if cake batter ti use for 12 inch, 9 inch and 7 inch cake. 2 months to get it right, fingers crossed.


http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

 

3rd column in tells you how much better per pan. Every recipe is different, I *believe* those amounts are for using a cake mix. It gives you a starting off point though.

post #7 of 39
Thank you Scrumdiddlycakes for the quick reply. Will get going on my first test tomorrow. Will post results. Im not using a cake mix.. just a similar recipe to a choc mudcake that my daughter loves, with a dark chocolate ganache... so is it advisable to double/triple the recipe?
Edited by fillylily - 8/8/13 at 6:35pm
post #8 of 39
Quote:
Originally Posted by AngesCakes View Post

Hi Smckinney07, thanks for your reply.  So if I use a 12" bottom tier, what size should I make the top tier?
I live in Australia and sadly can't find sps system here. The center dowel method is great but the wedding topper requested is "crystal initials" on a wire inserts so the dowel hole would show on the fondant. Should I just use some royal icing to act as "glue" between the 2 cakes? 

 

The silver coated cake circles we get here are really too thick to have a centre dowel driven through them. The ones in the US are a lot thinner.

 

How many people are you serving with the cake? That can affect how big you want the tins to be. Your picture looks like a 12/9/6 inch. I quite like the 3 inch difference. If you're using mudcake, and make the tiers 4 or more inches high, you can get about double the wilton serving suggestions. That is, if you used 9 inch/6inch tiers, wilton says 32 + 12 servings. With mudcake, you'll get maybe 70 pieces.

 

You could do a 10inch/6inch as well, but I think it looks a bit short and wide.

 

You can definitely use royal icing under the top tier to keep it glued together. If you drive slowly and carefully, it should hold together fine. Or you could take the two tiers separately and stack them onsite, but that's harder, of course.

 

Definitely buy an impression mat to do the diamonds. They're not that expensive, and they make doing that diamond pattern so, so easy. Just remember to do it while your fondant is still soft.

post #9 of 39
Thread Starter 

Thank you so much for your advice mcaulir. I think it will be safe to go for 12" & 9" tiers (preferably mud cake) with each finished tier about 5" tall. Also I will definitely be getting a quilting tool too, anything to make life easier!!

Thank you again :)

post #10 of 39
Quote:
Originally Posted by fillylily View Post

Thank you Scrumdiddlycakes for the quick reply. Will get going on my first test tomorrow. Will post results. Im not using a cake mix.. just a similar recipe to a choc mudcake that my daughter loves, with a dark chocolate ganache... so is it advisable to double/triple the recipe?
post #11 of 39
Can anyone tell me how many days before wedding day should cakes be baked and frosted? The chocolate cake i am baking has brandy in it so am i correct to assume it will be safe to make it at least 2 days beforehand? Feeling really anxious. As mother of the bride I will have a million and one things go do the day before the wedding so if I can make the cake way in advance, it would be a weight off my shoulder. Pls advise, thank you.
post #12 of 39
Lily, if it was me I would do it all a couple of weeks ahead and freeze the tiers...baked, filled and iced. Take it from the freezer the day before and put in the fridge or the night before and set on the counter to defrost. Then all you have to do at the end is stack and add flowers or whatever. You could even avoid stacking by using one of the displays were the individual tiers are on their own plate.
post #13 of 39
Sorry Agnes, I haven't been on in a few days but I see you've had many responses so that's good! I make my own cake circles, if your worried the board will be too thick then pre-drill a hole or sharpen one end and use a hammer to get it down the center into the base board. Yes royal icing will be fine to hide it or even buttercream (if you don't have royal made). Sometimes I use melted chocolate between my tiers. If you can find or order an sps system they're great, you might breath a little easier with your first couple cakes.

FillyLily-I probably bake about a week early, depending on my schedule and cakes due, but if you freeze then they should last a while. When your ready to work on your cake, pull them from the fridge or freezer and let them sit a while-this causes the condensation to form on the plastic wrap/foil rather then the cake. I like to level and torte my cakes while they're partially frozen, just easier to manipulate. I make BC or ganache fill and crumb coat cakes, cover in Saran wrap and let sit for several hours (this allows cakes to settle and prevents bulging). Final coat, if it's ganache I just do the one thick coat and let step overnight to harden (this make applying fondant easier). Cover then decorate.
post #14 of 39
Quote:
Originally Posted by AngesCakes View Post

Thank you so much for your advice mcaulir. I think it will be safe to go for 12" & 9" tiers (preferably mud cake) with each finished tier about 5" tall. Also I will definitely be getting a quilting tool too, anything to make life easier!!

Thank you again :)


personally I think a 9" is too big for a top tier, my advise would be to get some dummies and stack them to see the effect. You dont mention the number of servings you need, bit a 6, 10 will be the combination I would do

post #15 of 39
Quote:
Originally Posted by fillylily View Post

Can anyone tell me how many days before wedding day should cakes be baked and frosted? The chocolate cake i am baking has brandy in it so am i correct to assume it will be safe to make it at least 2 days beforehand? Feeling really anxious. As mother of the bride I will have a million and one things go do the day before the wedding so if I can make the cake way in advance, it would be a weight off my shoulder. Pls advise, thank you.
Quote:
Originally Posted by denetteb View Post

Lily, if it was me I would do it all a couple of weeks ahead and freeze the tiers...baked, filled and iced. Take it from the freezer the day before and put in the fridge or the night before and set on the counter to defrost. Then all you have to do at the end is stack and add flowers or whatever. You could even avoid stacking by using one of the displays were the individual tiers are on their own plate.
Quote:
Originally Posted by denetteb View Post

Lily, if it was me I would do it all a couple of weeks ahead and freeze the tiers...baked, filled and iced. Take it from the freezer the day before and put in the fridge or the night before and set on the counter to defrost. Then all you have to do at the end is stack and add flowers or whatever. You could even avoid stacking by using one of the displays were the individual tiers are on their own plate.
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