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Wedding Cake - Page 3  

post #31 of 147
Thread Starter 

Thank you for your advise and criticism. 

 

This cake is for my cousin.  She has seen the other cakes I have made, and is also aware I have never done a wedding cake.  She still asked me to do it.  I'm not being paid.  We live in a very remote area and we don't have a lot of choices for cakes, my brother got married earlier this spring and had a cake made by a local lady.  I KNOW I can do a better job than she did.  The other choice is the grocery store. 

 

True I don't have a lot of experience with large cakes, however, I still think I can do this.   I had planned on doing a trial run, but I will get some fondant and practice with it tomorrow.   I will also order the roses online and use petal dust to get the colors we want.  

 

I was unaware that a square cake would be so difficult to put fondant on.   I will checkout the SPS system and get it ordered ASAP.   

 

And yes, I am aware that this is a very large expense and also a huge time commitment.   

post #32 of 147
So is the cake September 14th?
If you purchase the flowers they should come pre-colored so you won't need the dust. I will help you.
post #33 of 147
Thread Starter 

This is the other option folks.  I'm sure I can do better than this.  Even if I did BC and piped it, I know I can do better. Plus, this cake was dry and crumbly. 

post #34 of 147
As much as you think you will do better than the bakery, there is more to tiered cakes than Wilton classes can even begin to explain. I would still say your current situation isn't the best place to practice but if you insist and if you're real and just trying to help out family (not pulling our legs), consider a round BC cake simply iced (maybe even the rustic textured look). Use SPS. Purchase the flowers. Focus on structure: putting each tier together properly, proper stacking etc.

Fondant can be a hassle even for the experienced.You don't want that kind of pressure this close to the wedding. At least try something that has a chance of maybe coming out okay. Then brace yourself.
post #35 of 147
Do they have their heart set on a square cake? It would be much easier to do a round cake. Don't use Wilton fondant, maybe Fondarific or FondX. Many people like Satin Ice but I personally don't care for it. Watch some YouTube videos about covering a cake with fondant and if you have a local Deans Party Mania or Cake Store (sometimes even Walmart) carry cake dummies they're made of styrofoam you can practice covering those with fondant.

Is the reception inside or outside? Do they have a topper, if it's heavy you'll need to account for that? How many servings do you need?

You will need a cake stand, some kind of base stand to hold the weight of the entire cake, sps, cake rounds for each tier, a bench scraper (if you don't plan on using often I'd get a plastic one from a hardware store), a spatula, a long serrated knife for leveling and torting your layers, and some place to order the flowers from (I can recommend some sites). Your ingredients and recipes for cakes as well as frosting (I can recommend some that will be good for stacking-as long as your supports are good it doesn't matter much).
post #36 of 147

Take it from a professional cake decorator that *seldom* used fondant.  It is NOT that hard for some people - maybe for others yes, but if you are willing to practice and it sounds like you are I don't thin k it will be that hard.  My suggestion is to roll the fondant a bit on the thick side (about/slightly less than 1/2").  That will make it easier to handle/move from rollout table to cake etc. (Yes, you will use more but it will be easier to handle. 

 Are you using pre-made/bought or are you going to make the fondant?  What brand/recipe?  That also will have a huge factor in how well it handles.

Most of the time I used Wilton fondant.   I know, I know most people think it's horrible but I always kneaded in lots of flavoring (usually a combination of vanilla; butter and almond that I always kept mixed & ready). 

Definately take the tiers seperately and assemble at venue.  I don't suggest doing all the baking etc on site as most likely items needed will be forgotten and that throws off your mental ability to work well/fast.    Go over and over and over a list of items you will need for putting the cake together so you don't forget anything.  There will still be a lot you need to take just to finish off the borders etc when putting it together. 

Oh, I also agree that one should use cake boards but sq ones are very hard to find and you end up cutting other sizes/shapes to get what you need.  That's when foamcore comes in handy.  I never could cut them very straight (especially the round ones) and didn't like using foamcore but for sqs it shouldn't be a problem.

Just be sure to make them thick enough to support the weight of the cake.  The base can be several layers of foam glued together if you don't have a special stand to put the cake on.


Edited by kakeladi - 8/22/13 at 9:54pm
post #37 of 147
I'm a hobby caker and even I think this must be a troll. Has to be a joke.
post #38 of 147
Thread Starter 

Thank you for your help. 

 

I have been doing research all day today. I can't even count the amount of YouTubes I've watched. 

 

I was going to use the Satin Ice fondant, I figured I would need about 10lbs to do a 12", 10" & 8".    She is only expecting 100 guests, there won't be any other desert.   Is this way to much cake?  I was going to do 2 layers per tier.  Or do I have to do 3?  The pans are 2" deep, after leveling will you still have a 2" tall cake? 

 

She wants a red velvet cake, I'm thinking of just using boxed mixes.  I'm going to use a cream cheese filling in between each layer. I'm also going to make the cakes ahead of time and freeze them.  

 

I have a shopping cart full of stuff on globalsugarart.com   I have a set of magic line square pans, 10lbs of Satin Ice fondant,  a 20" rolling pin,  a deluxe wilton cake torte/leveler, 2 fondant smoothers, 1/2" plastic dowels, all of the correct sized cardboard cake squares, a 1/2" foam board for the bottom layer, a 16"x16" masonite board that I will cover with foil for the base, a fat daddio turntable, some large white gum paste roses, several different shades of pink petal dust and luster dust.   I'm also ordering all the stuff to actually make gum paste flowers.  If mine look like crap I will have the pre made ones as back up.  

 

We don't have a Walmart or big craft store, but our local "variety" store carries Wilton fondant.  Tomorrow I am going to bake a square cake, crumb coat it and try out the fondant.  If I can't make it look ok I will go with a round cake.  The bride said she would prefer a square cake, but would be ok with round.    I'm going to hold off on ordering the cake pans until I'm SURE I can put fondant on something square.  

 

The reception is outside, they don't have a topper yet but want a "w" to sit on top - any suggestions on where to find one? 

 

I don't want to use a knife to level, I'm not good at doing that.  I'm going to use a leveler.  How necessary is the SPS versus using 1/2" plastic dowels? I watched the video, it looks like it is a good system, but I have decided to make the cake at the venue - thus I will only be moving it a few hundred feet.  

 

What is the bench scraper for?  I have a nice stainless one I use for cooking. 

 

And aren't trolls mythical creatures? Pretty sure I'm not mythical.   I am a busy mom of two boys, ages 1 and 3.  I do not have time invent stories and post them on cake sites.  Who does that? 

post #39 of 147
You'd be surprised.
post #40 of 147

Please take a photo of when it's done! Granted, it does seem you're planning as much as you can- so good luck!

 

I can't really see the cake from your brother's wedding so clearly..it's a bit in the distance and the shadows and all.

 

On another note, not to the OP but to whomever got all upset about someone questioning whether this post was real...seriously- you took offense to that question? Seriously? It is beginning to amaze me at what people get all upset over.  That was not a rude question..the OP asked how to do something very difficult without any experience at all, in some very unfavorable conditions. It's only natural to assume it has to be a joke. The only rudeness I saw was from your statement.

post #41 of 147

I was hoping it was a troll....now I'm scared.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
post #42 of 147

It sounds like you have the right tools, and having the right tools for a job is a lot of what it takes!  

 

You don't need SPS if you are going to make the cake at the venue, just make sure that you have someone strong with sturdy hands to help you lift the cake to the table.

 

I don't think you will have too much cake for 100 people, it sounds like the size is about right.  If you decide to go with the square pans, make sure they are  2" and not 3" pans.  3" pans don't bake as well and take forever

.

I suggest you get some bake-even strips as well...then your cake will come out of the oven level and all you will have to do is torte. (or you can make your own with old towels...works like a charm!)  Also, get metal flower nails, to invert into the unbaked cake so that it will bake evenly.

 

If you want a fabulous red velvet box mix, google Red Velvet WASC.  It's an easy, tried-and-true recipe for doctored box mix.

 

Glad you will make a practice cake.

 

Post pictures!

post #43 of 147

This has all been an interesting read for sure!  Good luck Nicki, ask questions if they come up as you do your trial run.  Sometimes they only way to learn is to go for it!  SPS system would be the safest system to stack your cake.  I'll be following this string for sure!icon_cool.gif

JSK Confections
JSK Confections
post #44 of 147
https://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

This has recipe links, there's a Red Velvet, you can use different flavors for the tiers if you want. You can make each tier two, three, four layers-it depends on how high they are. I would recommend you make two cakes per tier, each cake approx 2" high, with filling-which can just be buttercream then frosting the cakes they should measure about 4" high (anything smaller looks squatty). The more layers you make the more 'sliding' can happen so I'd just do two thick layers pier tier.

http://ericaobrien.com/blog/2012/04/2730194043094325741.html

This is a serving chart with baking times and approx batter amounts per pan. It's the industry standard. So you'll just need a cutting guide.

The bench scraper helps with icing the cake, not necessary but easier. You have your cake on the turntable and use the bench scraper to scrape off extra icing to make clean edges. The sps is just a fail safe, if you will, especially for a first timer-you can use poly dowels, bubble tea straws as long as they are all cut the same level it's ok. It's not just about moving the cake it's about supporting the weight of the upper tiers. Use what your comfortable with, personally if I don't use sps I'll use fat straws or poly dowels which are essentially the same thing. I don't care for wooden dowels, but people use them successfully-I worry it displaces cake.

I asked about a topper because I was worried about weight on the cake. I usually make mine out of Gumpaste but just let them find one they like. Maybe Hobby Lobby. Masonite boards are great, sounds like you have everything covered. Each fondant is different it's probably a good idea to practice with Wilton, I personally don't care for it but it's better then buying 10lbs.

I always make cakes ahead, freeze covered in plastic and foil, then let sit before I unwrap. Oh I see your using cream cheese filling, yum. You can use whatever you want to level the cake, I just use a knife because it's easier for me but most use those cake levels. Good luck, let us know how your practice run goes.
post #45 of 147

JSK...hopefully you are referring to go for it...as in go for the trial run....because I don't think the way to learn is taking a wedding cake order after 3 wilton classes and having so little knowledge.  Some of the questions are basic cake decorating 101.   I hope this turns out.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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