Whats The Best Recipe To Use In A Tiered Wedding Cake
Decorating By ranaa Updated 26 Sep 2013 , 11:30am by CakeChemistry
hello all. i need some advise on whats the best kind of cake to use in a three tiered wedding cake- i've been thinking of keeping the base as a carrot cake, but whats the best option in vanilla and chocolate flavours? can we use the pound cake in vanilla? can anyone suggest a good and time tested recipe for 14, 12 and 10 inch cakes . should i double or triple the recipes or should i bake single recipe amounts and then stack the cakes together?
You would need to ask the bride and groom what flavours they want in their cake.
I suggest you make a practice cake to see how much batter you need in each pan. Have you never baked a 14" cake? Why did you accept a wedding cake order that includes a 14" cake if you are unsure how to make one? Yes, you would need to multiply your batches to have enough batter - and need to start doing the math and practicing NOW, before you make the actual wedding cake.
thanks for the reply dayti. i havent actually finalised the order - it'll be done in october for the wedding in december. so i'm just doing my homework now as i want things practised before i say yes. my issue is whether i should bake in layers or try for one cake filling the entire pan - in which case i'll need a larger recipe, cos i've read in a number of places that its not a good idea to go for more than a doubling of the recipe. the bride wants mango flavour and i've tried out the relevant recipes . just looking for a time tested larger one which i can try well in advance.
my nerves playing up a bit i guess ddaigle!!!. the bride wants a 4 to 5 tier cake and its the lower layers ie 12 and 14 inches which are getting me worked up. i'm on a trial run and want to get everything perfect before i say yes. the smaller ones i'll manage. just want a recipe that works for the larger layers. would appreciate any suggestions on the same. thanks
my issue is whether i should bake in layers or try for one cake filling the entire pan - in which case i'll need a larger recipe, cos i've read in a number of places that its not a good idea to go for more than a doubling of the recipe.
The "normal" way to make a 4" high cake, would be to bake 2, 2" layers. You may have to level the tops. You can either sandwich them together as is, so just one layer of filling, or you could cut each 2" layer in half horizontally (known as torting), and sandwich the 4 layers of cake together with 3 layers of filling.
It will save you time if you bake just 2 layers (up to you if you tort them or not). If you are afraid of multiplying a recipe, you could bake 4 shorter layers for each tier.
I multiply my recipes all the time however, and have not had problems with them. I think you need to try one and see, like that mango one you have.
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I'm Currently working on a 14-10-6 3 inch deep pans, All split with filling. Be sure you have a fridge big enough to hold the 14 inch. I prefer to have the bottom only a 12 inch. Much easier to handle. Would suggest fondant on such a big cake. Use the baking core on the 14 inch. As far a recipe double it and make 2 batches. Make sure the 2 bottom layers are sturdy cake
AI suggest you tort the cake, nothing worse than loads of cake without a filling. However much I love to decorate and would throw decorations on a loaf of bread, the customers are all about the cake. It's worth the extra time for the yum factor and your reputation, particularly if you are doing dense cake (pound, Madeira, heavy choc) on the bottom tiers.
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