I need some help ladies I am sure you have heard this many times. This is my 2nd wedding cake and the first one I made 5 years ago. The cake is featured in the wilton wedding cakes a romantic portfolio page 17. It is a square tiered cake. She wants the cake minus the bow on top. She is having at least 200 people. I suggested a sheet cake to make sure she had enough cake for every guest. Anyhow she wants basic buttercream on it and in between layers. She wants plain white cake but would like me to make some swirls in it. Would I use food coloring she even mentioned a cherry flavor to the swirl. She loves cherries. I want to make fresh fondant was thinking Michele Fosters aka (sugarflowers) recipe. I also want your input on homemade vs box cake mix. She is open to what I want to do. I also wanted to ask if any of you use a sugar syrup on your cake to keep it moist? If so what are your ratios to sugar and water. I want to keep it at a descent price for her. Any help and suggestions I would just love to hear. Thank you so much for your time.
I have the wilton book, cute cake. If I am understanding you right, you want to make a marble cake with cherry and vanilla. I have come to love White Almond Sour Cream cake it's in the recipes here. I haven't made cherry, but someone ( sorry! I don't remember who) on here makes strawberry and vanilla. I have never made my own fondant, but michele's recipe seems quite popular, and no I don't use a sugar syrup. Maybe someone else help you out more.
Everything you ever wanted to know about making your 1st tiered cake:
(Has a lot of great info and the recipes you're looking for.)
Sugar Syrups: How to make and Use them...
thanks for the info so far. I do have a question on the cake extender. Does it work for chocolate cake too? I just received from the gal I will be making the cake for that she would like half white and half chocolate.