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Wedding Cake - Page 5  

post #61 of 147

I'm a home baker too, and I come here for advice often, but I don't come in announcing to professional bakers that I'm doing my first cake and it's a wedding cake and I've only ever worked with a star tip.  You ask professionals for advice, you should be prepared to accept their advice.  Maybe the bride & groom have difficult circumstances where getting a bakery-cake isn't possible, but I think you should still be prepared for backlash if your cake isn't 100% perfect to the bride's (and family's) standards.  I don't think anyone here was being rude to you. 

 

That said, I think you should do several practice runs with dummies or even real cake.  I don't think it's impossible for you to pull this off.  But it is probably more work than you think.

post #62 of 147
Quote:
Originally Posted by Nickithebaker View Post

CC has been holding my posts for moderation, so I'm not sure when this will show up.

 

 

Yesterday I used the Red Velvet recipe and halved it.  I made two 9 x 13 cakes and 2 8 x 8 cakes in a brownie pan.    Needless to say they didn't have sharp edges.. 

 

I also had a hard time leveling them.  I didn't have a long serrated knife, and since I'm going to order a cake leveler online didn't want to buy one.  So I tried to use a chef knife... didn't work to well.  A small steak knife was slightly better.    

 

I had a huge problem with the cake being crumbly while trying to level.  Is this normal?  Should I bake it longer? 

 

I made the "crusting butter cream" - I didn't have hi-yield shortening so I used Crisco.  The icing didn't turn out well.. was this due to not using the proper shortening?  I did end up doing the crumb coat with it though.   I had to keep dipping my butter knife (couldn't find my frosting knife and the store was closed icon_sad.gif)  in hot water to get the icing to stick to the cake and spread. 

 

I made Wilton butter cream since I am familiar with that and know it turns out well.  I used that to fill and level the cakes.   I am shocked at the amount of icing I needed to make these cakes level and square-ish!!  I think I used 5 2lb bags of PS yesterday.  

 

Our store didn't have any fondant (out for 2 weeks!) so I made MMF with a recipe I found here.  I hope I did it right.    

 

Right now I have to finish the larger cake, I'm having a hard time with the corners.  I'm using a spatula and a bench scraper.  My husband is a contractor and quite good with drywall... so he came along and showed me how to get better results.   haha.  

 

I don't think I'm going to make a square cake.  It's to much work and it takes to long.  Corners are hard.  

 

 

 Here are a few pictures... I will get back to you guys after I have tried the fondant.   

 

 

I have to order everything online - and I need to do this today.  Can someone please recommend the easiest to use fondant? 

You need to buy high-ratio shortening, (not Crisco) either at a cake supply store or online. Marshmallow fondant will not hold up well in heat and humidity, I can't remember if you said that you were going to be purchasing fondant online or not, but I wouldn't use it for a cake that is going to be at an outdoor reception in September. It's fine to practice with, just make sure you give yourself at least one small trial cake to cover with the fondant you will actually be using. There are a lot of differences in the stretch of different brands/types of fondant.

It takes a lot of product to do a cake well, which it why the cost is probably going to be significant for you. A lot of the supplies you're purchasing, you'll get a lot of good use out of. I would try a different buttercream recipe, IMHO, wilton's sucks. Look up Buttercream dream in the recipe section, it is a straight forward, easy recipe. Did you let your cakes cool before leveling? I like to tort and level mine when they are still cold (not frozen, but coming to room temp).

I'm glad you're practicing, keep asking questions!

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
post #63 of 147
Thread Starter 
Quote:
Originally Posted by sixinarow View Post

You need to buy high-ratio shortening, (not Crisco) either at a cake supply store or online. Marshmallow fondant will not hold up well in heat and humidity, I can't remember if you said that you were going to be purchasing fondant online or not, but I wouldn't use it for a cake that is going to be at an outdoor reception in September. It's fine to practice with, just make sure you give yourself at least one small trial cake to cover with the fondant you will actually be using. There are a lot of differences in the stretch of different brands/types of fondant.

It takes a lot of product to do a cake well, which it why the cost is probably going to be significant for you. A lot of the supplies you're purchasing, you'll get a lot of good use out of. I would try a different buttercream recipe, IMHO, wilton's sucks. Look up Buttercream dream in the recipe section, it is a straight forward, easy recipe. Did you let your cakes cool before leveling? I like to tort and level mine when they are still cold (not frozen, but coming to room temp).

I'm glad you're practicing, keep asking questions!

I'm not going to use MMF for the actual cake - I was going to buy 10lbs of Satin Ice.   The cost of this project is not a factor,    I'm expecting to have $400 - $500 into this by the time I'm done.  

 

I did let them cool - they sat on the counter in the AC for about  4 hours before I did anything to them.  Should I stick them in the freezer for 20 mins next time before I level? 

 

What brand of fondant would you recommend? 

post #64 of 147
I personally think fondarific is the easiest for covering cakes. It's very flexible & doesn't tear easily. It's Very forgiving.

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)
 

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)
 
post #65 of 147
Wow. Knowing this is your first & the lack of good tools, that is really an awesome job. Seriously.

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)
 

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)
 
post #66 of 147
WHAT is that under the cake? Did you buy cake boards or make yours? I'm on my phone so I can't see the details of your photo from the phone.

You say you expect to spend $400-500 on this cake? Why not invest that in getting them a beautiful cake from a professional even if it means ordering from the next town?
post #67 of 147

Actually your square cake doesn't look too bad. Buttercream dream is really good. Whip it a lot for a really smooth consistency. I am glad you decided to go with round. Not sure what cake leveler you ordered but most of them are a waste of money. I get my cakes VERY cold but not quite frozen before leveling. I would personally use the red velvet WASC recipe for a really firm cake for stacking. Below is Mac's Mom's recipe but I just use Red Velvet mix instead of the white and chocolate and leave out the red dye. It is a foolproof recipe and is always moist

 

Here is Macsmom Red Velvet, it can be found in this document https://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs.
Red Velvet Cake - MacsMom *If you don't have 100 mouths to feed, lol, just use 1 box white and measure out 1/2 of the chocolate cake mix, and obviously use half of all the other ingredients.
2 boxes white cake mix
1 box dark chocolate cake mix
2 pkg chocolate pudding
2 teaspoons salt
3 c flour
3 c sugar
3 c sour cream
3 cups vanilla coffee creamer
1 cup water
1/3 c oil
9 eggs
2 tablespoons butter flavoring
2 (1oz) jars Wilton red-red

post #68 of 147
Quote:
Originally Posted by Nickithebaker View Post

I'm not going to use MMF for the actual cake - I was going to buy 10lbs of Satin Ice.   The cost of this project is not a factor,    I'm expecting to have $400 - $500 into this by the time I'm done.  

 

I did let them cool - they sat on the counter in the AC for about  4 hours before I did anything to them.  Should I stick them in the freezer for 20 mins next time before I level? 

 

What brand of fondant would you recommend? 

I bake and let them cool, then I double wrap in saran wrap and a layer of foil and let them sit in the freezer at least 2 hours (usually overnight).  I pull them out and unwrap, let them thaw while I make the buttercream, next, level and tort while they are still cold but not frozen. I think they're easier to tort and level that way. I usually make my own fondant, so I would defer to Delicious Desserts and go with Fondarific, the only pre-made fondant I've used is Pettinice, and I wasn't thrilled with it, it was way to soft for my liking.

Make sure to use a really stiff buttercream dam with 1/2" space to the edge.(I use a totally different recipe for my dam than filling), fill your cakes, wrap loosely in syran wrap and place a tile or book on top of them for a couple hours. This will help them settle, the dam will "squish" to the edge of the cake, if it squishes out, you cake take care of it with the crumb coat. That way, you won't have bulges under your fondant. Fondant can be tricky, but if your cake is prepped right and you take your time and lift the edges as you smooth, you'll get a much better result.

Hope that makes sense! :)

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
post #69 of 147
Quote:
Originally Posted by Nickithebaker View Post

CC has been holding my posts for moderation, so I'm not sure when this will show up.

 

 

Yesterday I used the Red Velvet recipe and halved it.  I made two 9 x 13 cakes and 2 8 x 8 cakes in a brownie pan.    Needless to say they didn't have sharp edges.. 

 

I also had a hard time leveling them.  I didn't have a long serrated knife, and since I'm going to order a cake leveler online didn't want to buy one.  So I tried to use a chef knife... didn't work to well.  A small steak knife was slightly better.    

 

I had a huge problem with the cake being crumbly while trying to level.  Is this normal?  Should I bake it longer? 

 

I made the "crusting butter cream" - I didn't have hi-yield shortening so I used Crisco.  The icing didn't turn out well.. was this due to not using the proper shortening?  I did end up doing the crumb coat with it though.   I had to keep dipping my butter knife (couldn't find my frosting knife and the store was closed icon_sad.gif)  in hot water to get the icing to stick to the cake and spread. 

 

I made Wilton butter cream since I am familiar with that and know it turns out well.  I used that to fill and level the cakes.   I am shocked at the amount of icing I needed to make these cakes level and square-ish!!  I think I used 5 2lb bags of PS yesterday.  

 

Our store didn't have any fondant (out for 2 weeks!) so I made MMF with a recipe I found here.  I hope I did it right.    

 

Right now I have to finish the larger cake, I'm having a hard time with the corners.  I'm using a spatula and a bench scraper.  My husband is a contractor and quite good with drywall... so he came along and showed me how to get better results.   haha.  

 

I don't think I'm going to make a square cake.  It's to much work and it takes to long.  Corners are hard.  

 

 

 Here are a few pictures... I will get back to you guys after I have tried the fondant.   

 

 

I have to order everything online - and I need to do this today.  Can someone please recommend the easiest to use fondant? 

For a first timer, the cake on the right has some nice corners.  I agree they are hard though, I can't do it.

post #70 of 147
.....with not having the right tools, I think you are doing well...imagine what you can do with all the right tools!icon_biggrin.gif
post #71 of 147
Quote:
Originally Posted by vgcea View Post

WHAT is that under the cake? Did you buy cake boards or make yours? I'm on my phone so I can't see the details of your photo from the phone.

You say you expect to spend $400-500 on this cake? Why not invest that in getting them a beautiful cake from a professional even if it means ordering from the next town?

This is just a practice cake. Make sure you do get something sturdy enough to hold the weight of the cake asa cake board...I have seen people use thin plywood covered in floral paper, or Styrofoam. Or purchase a sturdy cake drum.

post #72 of 147
Thread Starter 
Quote:
Originally Posted by vgcea View Post

WHAT is that under the cake? Did you buy cake boards or make yours? I'm on my phone so I can't see the details of your photo from the phone.

You say you expect to spend $400-500 on this cake? Why not invest that in getting them a beautiful cake from a professional even if it means ordering from the next town?

 

It's cardboard that I cut and wrapped with parchment paper.  Couldn't find any cake boards in town.  

 

 

Because I enjoy doing this - money isn't an issue - it provide me with an excuse to add to my collection of cake stuff.  

 

And, because it's for my family and I want to. 

post #73 of 147
Thread Starter 
Quote:
Originally Posted by BatterUpCake View Post

Actually your square cake doesn't look too bad. Buttercream dream is really good. Whip it a lot for a really smooth consistency. I am glad you decided to go with round. Not sure what cake leveler you ordered but most of them are a waste of money. I get my cakes VERY cold but not quite frozen before leveling. I would personally use the red velvet WASC recipe for a really firm cake for stacking. Below is Mac's Mom's recipe but I just use Red Velvet mix instead of the white and chocolate and leave out the red dye. It is a foolproof recipe and is always moist

 

Here is Macsmom Red Velvet, it can be found in this document https://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs.
Red Velvet Cake - MacsMom *If you don't have 100 mouths to feed, lol, just use 1 box white and measure out 1/2 of the chocolate cake mix, and obviously use half of all the other ingredients.
2 boxes white cake mix
1 box dark chocolate cake mix
2 pkg chocolate pudding
2 teaspoons salt
3 c flour
3 c sugar
3 c sour cream
3 cups vanilla coffee creamer
1 cup water
1/3 c oil
9 eggs
2 tablespoons butter flavoring
2 (1oz) jars Wilton red-red

This is the recipe that I used.   I halved it and it almost to much for my kitchen aid!   I'm kinda afraid to go with a different icing since the last one I tried was a failure.  What don't people like about the Wilton BC? 

post #74 of 147
Thread Starter 
Quote:
Originally Posted by BatterUpCake View Post

This is just a practice cake. Make sure you do get something sturdy enough to hold the weight of the cake asa cake board...I have seen people use thin plywood covered in floral paper, or Styrofoam. Or purchase a sturdy cake drum.

 

 

I'm not longer making a square cake - to much work.  Going with round.  I'm going to use cake boards under each tier and put the whole thing on a 1/2" plywood circle I'll have the hubby cut and I'll wrap with a coordinating foil.   The bottom layer will be on 1/2 foam board and won't touch whatever is on the plywood.  

post #75 of 147

good job...

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