Not A Pro...is It Hard To Make Wedding Cakes?
Decorating By Ashleymamaof4 Updated 8 Aug 2014 , 12:32pm by kkmcmahan
Im getting married on a budget next june, I was considering making my own cake. I love doing b-day cakes and I would like to become more exprienced. Nothing fancy just plain staked teirs. Maybe some real flowers on it. I would love some tips or advice. Or a great web site to help me. Thanks 
Congrats on your wedding that's coming up! As the bride, you're going to be a little stressed and busy that day, so if you are going to do your own cake, be sure to set aside time for it.
Here's the wiltonw website with a number of cake assembly hints and ideas: http://www.wilton.com/cakes/tiered-cakes/
Hi Ashley,
You've found a very helpful cake site right here. There are so many great bakers/decorators here that are willing to answer any questions that you may have and offer their advice/tips.
When considering baking your Wedding cake, think of it as 3 or 4 individual all occasion cakes that just happen to be stacked. That was the advice one of my instructors gave me when I was stressing about my first Wedding cake order. It made me look at the project in a whole new light and I was no longer intimidated by the prospect of making such a difficult cake.
Good luck and Congratulations on your upcoming marriage, it's such an exciting time for you 
Deb
Hi and Welcome to CC, Ashleymamaof4.
Decoding CC acronyms:
http://cakecentral.com/cake-decorating-ftopict-2926-.html
You can bake and freeze the layers beforehand to make the assembly and decorating process less stressful.
Most frostings can also be made in advance. (American b/c's don't usually require refrigeration while stored.)
Fill and crumb coat or frost cake layers. Allow to settle. Spend next day assembling tiers and decorating.
How to make and decorate with MMF:
http://cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html
MMF tips:
http://www.cakecentral.com/cake-decorating-ftopict-101181-.html
How to cover your cake in fondant:
http://cakecentral.com/article22-How-To-Cover-Your-Cake-in-Fondant.html
http://www.pastrywiz.com/wedding/wedding19.htm
Fondant useage charts:
http://whatscookingamerica.net/PegW/CoveringFondantQA.htm
(Scroll down.)
GlobalSugarArt:
http://www.globalsugarart.com/?id=24
Satin Ice:
http://www.satinfinefoods.com/product.htm
Wilton:
http://www.wilton.com/decorating/fondant/fondant-coverage-chart.cfm
Earlene's Cakes:
http://www.earlenescakes.com/Fondantchart.html
Most complete chart:
http://tinyurl.com/2dslk5
(Page 6.)
How much sleeved pastry filling to use by cake size:
http://countrykitchensa.com/idea/instructions-cake/filling-cakes-using-pastry-fillings/53/168/494/http://cakecentral.com/cake-decorating-ftopict-562527.html
Sleeved pastry fillings:
http://www.globalsugarart.com/search.php?q=pastry+fillings#/?filter.brand=Henry%20%26%20Henry&page=1
http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=798
http://www.thebakerskitchen.net/index.asp?PageAction=VIEWCATS&Category=86
How to stack/tier cakes:
http://www.wilton.com/cakes/tiered-cakes/
More on SPS:
http://cakecentral.com/cake-decorating-ftopict-561846-.html
(See Leahs post.)
SPS sticky by Leahs:
http://cakecentral.com/cake-decorating-ftopict-603925.html
(Illustrated) How to cut level dowels by indydebi:
http://www.cakecentral.com/cake-decorating-ftopict-434013-.html
Wilton's cake making help links:
(Includes cake preparation charts which give batter requirements by pan size, as well as servings charts.)
http://www.wilton.com/cakes/making-cakes/
Wilton's cake decorating help links:
http://www.wilton.com/cakes/decorating-cakes/
How to prevent bulging layers:
http://cakecentral.com/cake-decorating-ftopict-633571-.html
http://cakecentral.com/cake-decorating-ftopict-33188-.html
Faux Fondant (Viva paper towel method):
http://cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html
Melvira (foam roller method):
http://cakecentral.com/cake-decorating-ftopict-47753-.html
How to professionally ice a cake:
http://cakecentral.com/cake-decorating-ftopict-82411-.html
Everything you ever wanted to know about ganache:
(Includes master as well as other recipes, how-to-glaze, stack, smooth and more.)
http://cakecentral.com/cake-decorating-ftopict-497433-.html
All about chocolate:
http://www.bhg.com/recipes/desserts/chocolate/chocolate-types-selection--storage/
http://www.facts-about-chocolate.com/types-of-chocolate/
http://recipes.howstuffworks.com/tools-and-techniques/questions-about-cooking-with-chocolate3.htm
Recommend using the bake-even strips and flower nails/heating cores in cakes 10" diameter or more, and 3" deep pans.
Nail/Heating Core Threads:
http://cakecentral.com/cake-decorating-ftopict-46493-.html
http://cakecentral.com/cake-decorating-ftopict-41351-.html
Make Your Own Cake/Pan Release:
http://cakecentral.com/cake-decorating-ftopict-54367-.html
The WASC cake is a doctored cake mix recipe that is very moist and tasty and very reliable.
Heres' the expanded flavors recipe:
http://tinyurl.com/2cu8s4
(Using DH white cake mixes, a full recipe makes a tad over 14 cups of batter.)
Original WASC cake recipe by kakeladi:
http://cakecentral.com/cake-decorating-ftopict-584319-.html
Chocolate WASC variations:
http://cakecentral.com/a/amazing-chocolate-wasc-cake
http://cakecentral.com/cake-decorating-ftopict-587744-.html
My favorite b/c is cakemanOH's hi-ratio Brite White recipe:
(Lost my source for icing base, but puzzlegut makes it without all the time.)
http://cakecentral.com/recipes/2375/brite-white-buttercream-icing
Sugarshack's hi-ratio icing recipe and Tips:
http://cakecentral.com/recipes/5163/sugarshacks-icing-and-tips
Everything you ever wanted to know about hi-ratio shortening:
http://cakecentral.com/cake-decorating-ftopict-219731-.html
Popular Crisco based b/c recipes:
http://cakecentral.com/recipes/7378/cakepros-buttercream-with-trans-fat-free-crisco
(Cakepro's recipe.)
http://cakecentral.com/recipes/indydebis-crisco-based-buttercream-icing/
(Indydebi's recipe.)
http://cakecentral.com/recipes/7215/foolproof-crusting-buttercream
(Luby's recipe.)
Everything you ever wanted to know about meringue b/c's:
http://cakecentral.com/cake-decorating-ftopicp-6011626-.html
Fondant and MMF recipes:
http://cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=fondant&cat_id=-1&x=14&y=11
http://cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=marshmallow&cat_id=60&x=9&y=18
Illustrated how-to on cutting neat slices of tiered cake:
(Indydebi's method is so much better and easier than Wilton's.)
http://cateritsimple.blogspot.com/search/label/cake%20comb
HTH
Edited to correct cut and paste mistake. 
Edited to correct broken links, again.
Holy Mary Mother of God, Jan!!!! 
Thanks for the info - I saved this thread....
Why thank you so much, indydebi and CakeDiva73.
But I couldn't put together these help threads without other CC members invaluable input. 
And as usual, I forgot something..... 
Brite White, Angel White and Snow White are all icing bases.
Your local cake decorating shop may carry one of these or another brand.
Angel White can be ordered online by googling "Angel White icing base".
Snow White can be ordered in bulk by contacting National Flavors. (They also sell flavoring extracts, etc. at wholesale prices to the public.
Link to website: www.nationalflavors.com
HTH
And if you think it will take you 5 hrs to ice your cakes, plan for 10. My sister did my 3 tier wedding cake in fondant and was at it for 8 hrs. I did my sister in law's wedding cake (5 tiers) in buttercream and I spent 10 hrs on it. And that doesn't include my mother putting all the silver balls on for me! If you can find a friend to help, you'll at least have someone to lean on when you think the decorating will never end!!! Good luck and congratulations!
I did my own wedding cake. I was trying to get the cake done when everyone arrived to set up the hall, and I didn't get to the hall because I was trying to get the cake done (I went when I was done, but it was after everyone else had left and I just set the tables which my friends had all set up). I was just thinking about the cake, but looking back, I see I should have stopped and gone to the hall to help, but also in retrospect I don't see when I would have made up the time unless I had ended up staying up all night doing the cake. So my advice is if you are doing your own, keep the design simple; don't try to be perfect because that can add HOURS to your decorating; and if you aren't sure about stacking, rent/buy the type of stand where each tier is on it's own stand at different levels. That's what I did. (Or do at least one practice cake that you stack, because don't you always find the first time you try something you realize so many things you should have done differently? -- Maybe your mom or someone gets a really fancy birthday cake this year).
My recommendations, as someone who used to "cake" 25 years ago, and hasn't made a wedding cake since then (but is making one for a family member next week):
1. Practice with a few times with double or triple-stacked tiers, to build your confidence and your skills. This is also a great chance to try out different cake, filling, and icing flavors and recipes. I had lots of fun this summer, trying out about six different types of cake and six different types of icing, figuring out which one the bride and groom, collectively, liked best. That was the most difficult part---He *hates* any frosting with powdered sugar, and she thinks the meringue buttercreams taste "too buttery."
2. Maybe sign up for a Wilton class through Michael's or a local teacher. They're fairly inexpensive, but you can spend lots of money in tips and bags and tools. Check ebay for these and for pans, too. Or, if you can afford it, purchase SugarShack's DVDs for Buttercream and for Stacking.
3. Invest in good cake pans (Magic Line or Fat Daddio's). They make a huge difference! I had sold all my pans from years ago, but I noticed a huge difference once I invested in some Magic Line pans, rather than using my cheapie W-store ones. Much easier to get straight sides and top, and to smooth icing.
4. Use SPS for stacking. (Just search for it here. It's a stacking system that's nearly goof-proof.) The last thing you need just before you walk down the aisle is massive cake disaster.
5. Echoing IndyDebi, definitely choose a simple design. I'm doing a three-tier stacked round, with flowers on top and ribbons around the bottom of each tier. Don't need to worry about piping, or fondant, or My biggest issue will be transport.
Good luck and keep reading here. You'll learn lots just lurking!
OK, after reading my last post, I realized that you might want to tally up how much the supplies and preparations/practice will cost you. It might be cheaper just to go with a baker.
Probably, the bigger the cake, the more you'd save. If you were just having 30-50 people, I'd guess it's more cost effective to hire out.
However, I think you definitely could do it, with some practice and planning. Don't let me discourage you.
And since there hasn't been enough info/advice here (hehehe), may I recommend a spray with flour in it for your pans. I used Baker's Joy and it was unbelievable. I thought to myself, ohhhhh that's how a cake is supposed to come out of a pan. Some people swear by cake release or making their own homemade concoction, you'll find the one you like best. I just think the spray is the easiest.
Hi! I apologize if I duplicate anyone's response... Wilton has a book on doing tiered cakes. The cover says " Wilton shows you how to create dramatic Tier Cakes" (ISBN 0-912696-34-6). I purchased it about 8 years ago and it was only $9.00. It's from the 80's so the decorations might be a bit "dated", BUT the principles of assembly have not changed. It has sample projects and walks you step by step through the process. It was a great reference when I first started doing cakes years ago. And I'll still refer to it from time to time.
Best wishes in planning your wedding! Have fun!!!
I suggest that you do a round cake rather than a square one. I have been fighting with a square one today Grrrrrrr, trying to get all the corners straight and crisp and even! It is a "simple" cake, which takes me wayyyy longer because I have to make sure its smooth. Can't hide the imperfections with decorations (bummer!) I may not be the one to give you advice today but I will anyway-----don't do it! Enjoy your special day & be cakelessstress free. Let someone else do the worrying for you. IMHO
I think the hardest part is the pressure. First your nervous because you think "Oh God! What did I just do!!!" and then you get excited about doing it.
Then its back to being nervous when your baking and then decorating because you want it to be perfect. Then when your happy with your results you have to drive this thing which goes back to being nervous!!! And when you arrive and see their faces and the oohhhs and ahhhs its totally worth all of the emotional roller coaster! Then your hooked and want to do the next one!
I was just doing baby showers, birthdays, etc and was really nervous at first to think about taking on a wedding. But I figured it I could do a three tiered babyshower cake then really, there was no difference. And Im glad I did. You get so much more satisfaction out of it .
Honestly, it's not hard to me...just takes time, and a heck of a lot of patience!
Making your own wedding cake may be good in theory but maybe not in reality! But if you think you will feel comfortable with it then...hey I'm all for it.
Also, you came to the right place to ask all your many questions! I promise you, as you can tell, there will be an answer from someone for whatever the question!
My one and only wedding cake to date was my own (you can see it in my pics). It was hectic and I got ZERO sleep the night before my wedding. My family and friends had to pry me away from the cake to get me dressed LOL. There were so many little things that went wrong, but I'd do it again!!
Looking at my wedding pictures, I see our cake and smile to myself. With all of it's flaws and headaches, there is still that feeling of accomplishment when you can say, "I made that for US."
One more piece of advice: Since, like myself, you are not making cakes every week. When I made wedding cakes I was not used to the large size of the pans when baking and got nervous about whether or not they were fully baked. I used the toothpick but still was not always convinced. Now, Nordic Ware-the company that makes the bundt pans sells picks designed to tell exactly when the cake is done. The tip starts off black and will turn completely red when the correct temp. is reached. So worth the money. I bought mine at a local kitchen store, but they are sold on the Nordic Ware website too.
I did my first wedding cake last weekend. It came out ok, Im sure as time pass by I will improve. 
One more piece of advice: Since, like myself, you are not making cakes every week. When I made wedding cakes I was not used to the large size of the pans when baking and got nervous about whether or not they were fully baked. I used the toothpick but still was not always convinced. Now, Nordic Ware-the company that makes the bundt pans sells picks designed to tell exactly when the cake is done. The tip starts off black and will turn completely red when the correct temp. is reached. So worth the money. I bought mine at a local kitchen store, but they are sold on the Nordic Ware website too.
Sounds like that little red button in the Thanksgiving turkey that pops up and tells you it's done! 
heres a thought...if you can rent an acrylic "floating" stand, it will be just like making 3 different sized cakes....you wouldn't have to stack them or put in pillars....
you could get some premade gumpaste flowers from
wholesalesugarflowers.com
good luck!
Chippi - click on your "Add to Favorites" icon upper left corner of your screen. (It's not on the CC site...but on your tool bar.) If you wish, you can always shift/print screen and copy it over to your documents page and then if you needed a handy reference, you'd have it before you even opened up CC.
HTH!
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