Semi Naked Wedding Gift Cake Update
Decorating By mumstheword Updated 18 Oct 2021 , 7:49pm by -K8memphis
Thanks again for all your help !!
So in terms of an update - bride decided all layers should be chocolate Madeira. I went for 10, 8 and 6 - purely for practical reasons. I baked 2 deep cakes for each layer and plan splitting each so each tier has 3 layers. I really didn’t realise how much cake this needs !! Each cake is in the freezer. So. Much. Cake
Ah I can reply to this ! Only half of my earlier post is shown.
I need to prepare the cake Thursday night as I have commitments on Wednesday. So I will need to prepare the buttercream through the day - later level and split the cakes, fill and buttercream and stack. Do you think that’s feasible?
i have enough butter and icing sugar to sink a ship. Cake boards for stacking and dowels. I bought a Wilton icing tip to hopefully speed things up. I have small flowers and a cake drum the man whole cake goes in a lovely rustic stand the bridegroom made.
Have I forgotten anything ?
I very much appreciate any words of wisdom ! I will take pics of the last stages ..
Sounds like you are ready. Just take every tool you could possibly need. Never know when you might want one & don’t have it—so frustrating.
As said before you can split & fill then crumb coat any time now then freeze well wrapped. I swear by that icing tip. It should make it much faster. Don’t know if it’s right but I put the serrated side against the cake — smooth side up. My thinking is how a shoe sole has a design (it’s not smooth) to grip the floor so the serrated side will grip the cake & hole better.
Quote by @kakeladi on 1 hour ago
Sounds like you are ready. Just take every tool you could possibly need. Never know when you might want one & don’t have it—so frustrating.
As said before you can split & fill then crumb coat any time now then freeze well wrapped. I swear by that icing tip. It should make it much faster. Don’t know if it’s right but I put the serrated side against the cake — smooth side up. My thinking is how a shoe sole has a design (it’s not smooth) to grip the floor so the serrated side will grip the cake & hole better.
Thank you ! As it's already frozen do you think i could split and crumb coat a layer tonight then chill and wrap well and keep in fridge? Dont think i could put it back in freezer?
Hi
I started the middle tier today. Maybe i shouldn't have, because i was rushing.. it's filled with choc ganache in the middle and buttercream dam.
It's level and crumb coated but i am really disappointed - it was frozen and tried to be really tidy in prep but it's full of choc cake crumbs. If i chill it and add another coat of buttercream will that be hidden? I really envisioned a smoth clear coating (although the pic the bride sent looks crumby!)
I have to travel about 15 miles with it and will need to take a helper in the car, and i have a box to cover it with...
A
Here’s how middle layer looks with crumb coat - can I hide the choc crumbs with another coat ?
Idk -- without seeing it, I would suggest scraping it off and putting it back on -- but maybe it will crumb up again?
but you can't crumb coat a semi-naked cake, can you?
if it was me, and since it gets a rustic finish anyway -- I would consider picking off the crumbs if possible -- or take a piece of the top that you leveled off and roll it over the crumbs to gather them up --
if all else fails, could you just ever so slightly shave the edges to get them cleaned off then ice over?
idk -- but I hate this is happening!
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