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Tiered wedding cake

post #1 of 6
Thread Starter 
Hi - first time on here but could really do with some advice please! I've been making cakes for a while now and I like the more unusual cakes, however, I'm being brave or stupid and making my own wedding cake. I sat tonight and drew it out and I know what I want but having not attempted a cake like this before there's some things I'm slightly dubious/terrified about! I will be doing a trial run but just wanted a bit if advice on....:

I'm making 4 tiers, a chocolate, a fruit, a regular sponge and a carrot cake. It will be decorated in sugar paste roses aside from the bottom layer which will be a fruit cake with a rose based design along the bottom of the cake which is covered in white fondant. When I've made roses before I've attached them to fondant but I wondered if anyone had to a buttercream cake and to what success? I could do fondant on the sponge cake fine, but I don't know about the carrot and chocolate cake, unless I use chocolate fondant which I'm not to keen in. A good chocolate, probably white buttercream would taste much better in my opinion as would a cream cheese buttercream on the carrot cake. Has anyone attempted this and do you think you could do two fondant two buttercream or will it just look a mess? Or does anyone have any ideas that could help at all?! If you've made a cake with sugarpaste decorations attached to a buttercream cake or have any advice on icings that would be a huge help! It's not until may but after Christmas I want yo get practicing so I'm happy with what I'm doing and to avoid any last minute cake runs to marks and Spencer's! Thanks!
post #2 of 6

You are brave, but the trial run will be super helpful!  I think if you do 2 fondant and 2 buttercream just stack the 2 fondant together and the 2 buttercream on top.  Others on this site will be able to guide you better, though.

Good luck, have fun and have a wonderful time planning your wedding!

post #3 of 6

I put fondant , on chocolate cake and carrot cake .  I make a white choc ganache infused with orange and chai for the carrot and choc ganache on the choc cake.  I would cover them all in fondant , but then again I hate buttercream and refuse to do it. 

post #4 of 6
Thread Starter 
So you would cover them in ganache and then just a normal fondant, then attach the flowers. I don't really like buttercream, I fund it quite sickly and much prefer ganache. It's ok in a red velvet cake but in a chocolate cake you want something much more decadent
post #5 of 6

Yes , I would ganache and then cover in normal fondant . That way you can have the cake assembled and ready to go without any last minute stuff happening like you probably would with buttercream. 

 

I am doing a carrot cake wedding cake next month and I will be using ganache then fondant. I will be infusing orange oil and chai tea into the cream before I make the ganache. 

post #6 of 6
Thread Starter 
Awesome, thanks for your advice. That sound lovely infusing it with those flavours, I love chai! What would you normally do with transporting a tiered cake? As it's my own it would be way easier to fully assembly it at home but I'm worried about it getting damaged taking it to the venue. Ideally I would like to take it fully assembled to the venue the day before as it is a restaurant so I know it's in good hands!
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