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Wedding Cake - Page 7  

post #91 of 147
Practice cake --nursing home, senior citizens center, pot luck at church, day care, volunteer fire department, bingo, anywhere you would have a group of neighbors gathering for fun and fellowship. BTW you did a very nice job on your practice cakes.
post #92 of 147

Unless I'm working on a recipe, I use styro dummies.

post #93 of 147

Wow, your practice cakes look lovely. I think it's a wonderful thing you're helping out your family and making their wedding cake. I'm also glad to see you're willing to put the practice in to get it as good as possible. I'm going to get some dummy cakes I think, because I've been practising a lot too lately and I think I'll be sick if I eat any more cake! But, my kitchen does smell permanently like sugar, which I love. Lol! Keep it up and I'm loving the progress pics!

post #94 of 147

I did the wedding cakes for my daughter. My prior experience with cake decorating was when they were 3 or 4 years old I made a star tip Bert & Ernie cake. They are are 31 now (twins). :)

 

We could have easily bought cakes from a bakery but my daughter asked me to make them. So I did. And she wanted rustic so I didn't have to get them smooth or use fondant.

 

I would use your test cakes to figure how how far in advance to bake them. We tasted every day to figure out when they tasted best. Ended up baking on Thursday for Saturday evening wedding. She wanted more cake than we needed and several flavors so we had red velvet, carrot, german chocolate and banana.

 

Other than the tasting suggestion, I will just wish you well! Mine did not look professional but they tasted good and my daughter was happy.

 

 

post #95 of 147
Your practice cake looks good for not having the right tools...you can easily correct the gap in the fondant by using a fondant smoother to smooth the fondant down the side of the cake..provided its not too thin on top..good for you!
post #96 of 147
Your practice cakes turned out well! Round will be much easier and store bought Fondant will be a lot easier to use! If you didnt order a rolling pin you can use a large piece of PVC. Also, 'The Mat' I've read wonderful things about it (and bad things too) but I am planning on getting one. It's supposed to help you roll your fondant out thinner so use less and it promises other things too. I am currently using a piece of vinayl I purchased at a sewing shop, I imagine if I used two it would be similar.

Since your purchasing the roses then coloring, after you dust the roses pass them by steam from a kettle or pot of boiling water to seal in the color.

Someone mentioned being careful about the heat and filling. I always carve my cakes when they are partially frozen, much easier! Your set up system sounds great and sturdy! Fondarific will better then homemade, it's just difficult to make especially if you've never used it before, you don't know what consistency you need. It doesn't dry rock hard, as you asked, especially the brand you purchased. It sort of seals the cake, and does firm up but not anything that's going to be difficult to cut or chew. You seem to be moving on quite well. There is a big difference with the hi ratio shortening! It's not necessary for your purposes I've also used Crisco or whatever before now I just make smbc but with so much on your plate. I also recommend sugars shacks buttercream with her method. If your having a hard time getting your messages to post in time just PM (private message) one of us.
post #97 of 147
Thread Starter 

Thanks for the compliments and all of the advice, I really appreciate how people were willing to lend a hand.  I have a lot of respect for some of the pros on here, there is really some beautiful work when you start looking at photos in people profiles. 

 

I don't have a fondant smoother yet, we are in such a small town it's hard to get anything here!  I ordered a ton of stuff online yesterday.  I also got the SPS system, so hopefully I will have nice level layers that don't sink!   

 

I ordered pre-made flowers, but also got stuff to try and make some gum paste flowers. I'm excited to try that out.  Looks like it takes lots of time and practice to turn out some of the gorgeous flowers that people make.  I'll post pictures of my attempts with that. 

post #98 of 147
Your first attempt looks great! You're a natural, can't wait to see how the wedding cake turns out icon_smile.gif
post #99 of 147
Thread Starter 
Quote:
Originally Posted by Smckinney07 View Post

Your practice cakes turned out well! Round will be much easier and store bought Fondant will be a lot easier to use! If you didnt order a rolling pin you can use a large piece of PVC. Also, 'The Mat' I've read wonderful things about it (and bad things too) but I am planning on getting one. It's supposed to help you roll your fondant out thinner so use less and it promises other things too. I am currently using a piece of vinayl I purchased at a sewing shop, I imagine if I used two it would be similar.

Since your purchasing the roses then coloring, after you dust the roses pass them by steam from a kettle or pot of boiling water to seal in the color.

Someone mentioned being careful about the heat and filling. I always carve my cakes when they are partially frozen, much easier! Your set up system sounds great and sturdy! Fondarific will better then homemade, it's just difficult to make especially if you've never used it before, you don't know what consistency you need. It doesn't dry rock hard, as you asked, especially the brand you purchased. It sort of seals the cake, and does firm up but not anything that's going to be difficult to cut or chew. You seem to be moving on quite well. There is a big difference with the hi ratio shortening! It's not necessary for your purposes I've also used Crisco or whatever before now I just make smbc but with so much on your plate. I also recommend sugars shacks buttercream with her method. If your having a hard time getting your messages to post in time just PM (private message) one of us.

 

Thanks for your help and advice! 

 

I got a 20" rolling pin, a 12" x 5" high cake turn table, the Wilton "deluxe" leveler (I know some people hate it, but I'm gonna give it a shot) 2 fondant smoothers, The Mat, a set of 5 round pans, the bake even strips, card board cake boards, a masonite circle, the Wilton gum paste student book and tool set, a rose cutter set by GSA, pre made flowers from GSA, like 10 different petal and luster dust colors,  satin ice gum paste, #20 paper covered wire, cream cheese filling from GSA,  10lbs of Fondarific, the SPS support system,  and probably some other stuff too, but it's slipped my mind at the moment.  Am I missing anything?  

 

I have a bench scraper, piping bags and tips, the long frosting knife (don't know the technical name) and also can use my hubbies dry wall knife if I need a bigger bench scraper (don't worry... I'll wash it first)  

 

Anyone know if the Henry & Henry cream cheese filling is shelf stable?  I would guess it is, since I know you can make a shelf stable cream cheese icing.  http://www.globalsugarart.com/cream-cheese-filling-by-henry-henry-p-20411.html  Web site doesn't say.  

post #100 of 147

I agree with previous poster, fondarific  fondant is what I use for cakes that need to be pristine.  Good luck I think it will turn out great!

post #101 of 147

I admire your perseverence. Keep it up!

post #102 of 147
Quote:
Originally Posted by Nickithebaker View Post

 

Thanks for your help and advice! 

 

I got a 20" rolling pin, a 12" x 5" high cake turn table, the Wilton "deluxe" leveler (I know some people hate it, but I'm gonna give it a shot) 2 fondant smoothers, The Mat, a set of 5 round pans, the bake even strips, card board cake boards, a masonite circle, the Wilton gum paste student book and tool set, a rose cutter set by GSA, pre made flowers from GSA, like 10 different petal and luster dust colors,  satin ice gum paste, #20 paper covered wire, cream cheese filling from GSA,  10lbs of Fondarific, the SPS support system,  and probably some other stuff too, but it's slipped my mind at the moment.  Am I missing anything?  

 

I have a bench scraper, piping bags and tips, the long frosting knife (don't know the technical name) and also can use my hubbies dry wall knife if I need a bigger bench scraper (don't worry... I'll wash it first)  

 

Anyone know if the Henry & Henry cream cheese filling is shelf stable?  I would guess it is, since I know you can make a shelf stable cream cheese icing.  http://www.globalsugarart.com/cream-cheese-filling-by-henry-henry-p-20411.html  Web site doesn't say.  

Sounds like a fun shopping trip!

post #103 of 147

any updates??detective.gif

post #104 of 147
If you are using real cream cheese in the filling, I would leave the cake in the fridge until about an hour before serving. Cream cheese and September outdoors are not a good combination....
I homeschool because I don't believe in the mass production of human beings.
I homeschool because I don't believe in the mass production of human beings.
post #105 of 147
Thread Starter 

I finished my practice cake, and did a little bit of piping on it.  I think it turned out ok.  I'm in Hawaii until the 10th, so I'll start working on stuff when I get back :) 

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