My First Wedding Cake ??????????

Decorating By cakes21 Updated 31 Oct 2007 , 3:47am by TooMuchCake

cakes21 Posted 30 Oct 2007 , 2:28am
post #1 of 8

Ok, so this is the first of many questions that I will be asking. icon_surprised.gif I am doing my first wedding cake in January and I was wondering which recipe for cake and frosting is the best and or most preferred.

7 replies
TooMuchCake Posted 30 Oct 2007 , 4:31am
post #2 of 8

Has the bride told you what she wants as far as flavors? My brides always pick their own flavors; i never choose for them. My most-requested flavor is champagne cake with champagne icing.


cakes21 Posted 31 Oct 2007 , 2:47am
post #3 of 8

The bride and groom are really not into cake but grandpa says "you need cake at your wedding". So she said white cake is fine.

joynerkitchen Posted 31 Oct 2007 , 2:52am
post #4 of 8

Sounds to me like you will have A LOT of creative freedom!!!

cakes21 Posted 31 Oct 2007 , 2:56am
post #5 of 8

She just pointed out a picture in one of the yearbooks. It looks pretty simple except for the darn flowers. She wants plumerias and to make them midnite navy blue.

slb1956 Posted 31 Oct 2007 , 2:59am
post #6 of 8

champagne cake with champagne icing.
Oh this sounds wonderful.. Would you share your recipes for both?

crazycakes2007 Posted 31 Oct 2007 , 3:21am
post #7 of 8

I am not a fan of white cake, but I did just do a wedding cake request for white cake and used the Whimsical Bakehouse recipe. I filled it with vanilla bean custard and fresh raspberry buttercream, vanilla Italian meringue buttercream icing. It tasted great for not being chocolate! <<<Cheryl

TooMuchCake Posted 31 Oct 2007 , 3:47am
post #8 of 8

For champagne cake, I use a Pillsbury white cake mix, make the whole egg version, and add 1/4 teaspoon of LoRann champagne flavoring. Since many of my customers object to the use of alcohol, they are happy for the non-alcoholic version. For the icing, I add one capful (from the tiny little bottle of LoRann flavoring) per THREE CUPS of buttercream, so however many cups of icing your recipe makes, you'll adjust it accordingly.


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