1St Wedding Cake

Decorating By ejwillen Updated 5 May 2009 , 12:42pm by cylstrial

ejwillen Posted 14 Apr 2009 , 3:45am
post #1 of 27

So I am making my first wedding cake and am very nervous. It will be 3-tiers and I have to drive about 45 minutes. I have a couple of questions:

1. The wedding is on a Saturday, so what day should I start baking?
2. How long do I chill the cake before the filling and do I chill the cake after the filling?
3. I was reading the disaster stories, so what is the best suggestion for delivering a tiered cake?

I am definitely a newbie, so any advice is greatly appreciated!! icon_smile.gif

26 replies
xstitcher Posted 14 Apr 2009 , 6:47am
post #2 of 27

1. The wedding is on a Saturday, so what day should I start baking?

Depends on if you want to freeze your cake or not. If you want to make it well advance then you can freeze. If you do decide to freeze it you will need to wrap it will first in saranwrap and then in heavy duty foil paper and if you have a box/container to put it in that would be great too.

If you don't want to freeze it you could start baking on Wed/Thurs. If you want to fill your cake the same day as you back it make sure you give it enough time to cool first. After you have filled your cake you will want to give it several hours (preferably overnight) to settle so that if you have any bulging issues you can take care of it before it is iced and or has fondant on it.

2. You do not need to chill the cake before/after filling unless you are putting in perishable fillings

3. Use SPS preferably if not make sure it is well supported with either dowels or straws. If your not comfortable traveling with it tiered then perhaps you can stack it on location. SPS is supposed to be the best method for stacking cake. I've never used it as I haven't had to travel with a tiered cake yet so cannot speak from experience, but it what I have read here on CC.
If you do not use the SPS system and do decide to travel with it stacked then make sure you put in a center dowel for stability as well.


HTH!

ejwillen Posted 14 Apr 2009 , 9:03pm
post #3 of 27

Perfect, thank you!! I am afraid to freeze the cake because I think it may dry it out. The filling will be strawberries, so maybe add the filling Thursday?????

poohsmomma Posted 14 Apr 2009 , 10:26pm
post #4 of 27

Amazingly, freezing the cakes doesn't dry them out....the moisture in the cakes seems to redistribute so the edges are just as moist as the center. Just be sure you wrap them tightly in plastic wrap and then foil, and thaw them slowly.

Jennifer1970 Posted 15 Apr 2009 , 12:30am
post #5 of 27

For a Saturday wedding I always bake on Thursday, and frost and decorate on Friday. Deliver the cake in pieces and assemble at the venue. I bring a "toolbox" with me that includes: extra icing, piping bags with couplers and pre-filled with icing, wet face cloth in a zip-loc bag to wipe my hands, dry kitchen towel, spatulas, tape, camera. I have driven as far as 1 1/2 hours with wedding cakes in my trunk with great success. Watch out for potholes and print out a sign to tape to your car window that says "Caution: Wedding Cake Delivery". Good luck!

xstitcher Posted 15 Apr 2009 , 3:06am
post #6 of 27
Quote:
Originally Posted by ejwillen

Perfect, thank you!! I am afraid to freeze the cake because I think it may dry it out. The filling will be strawberries, so maybe add the filling Thursday?????





Are these fresh strawberries or are you going to be using a sleeve filling?

ejwillen Posted 16 Apr 2009 , 4:47pm
post #7 of 27

I am using fresh strawberries. It will be a butter cake, buttercream frosting and then the strawberries.

Caralinc Posted 16 Apr 2009 , 4:58pm
post #8 of 27

I have my first wedding cake coming up soon as well. Interested in reading all the suggested feedback.

For a three tierd cake how dense should the cake be?? Does it need to be denser than a traditional one or two tiered cake? OR is that just for a 3D cake?

I plan on purchasing the SPS very soon.

Thanks in advance for the great help!!

Caralinc Posted 16 Apr 2009 , 4:59pm
post #9 of 27

I have my first wedding cake coming up soon as well. Interested in reading all the suggested feedback.

For a three tierd cake how dense should the cake be?? Does it need to be denser than a traditional one or two tiered cake? OR is that just for a 3D cake?

I plan on purchasing the SPS very soon.

Thanks in advance for the great help!!

Donnagardner Posted 16 Apr 2009 , 5:14pm
post #10 of 27

The fresh strawberries will leak causing your filing to be runny.....I would rethink the filing.

SpoonfulofSugar Posted 16 Apr 2009 , 5:14pm
post #11 of 27
Quote:
Originally Posted by poohsmomma

Amazingly, freezing the cakes doesn't dry them out....the moisture in the cakes seems to redistribute so the edges are just as moist as the center. Just be sure you wrap them tightly in plastic wrap and then foil, and thaw them slowly.




she is so right! I use to not freeze cakes but due to time limits I started freezing them and they are soooo moist.

If you are still worried about them being moist you can always add simple syrup to each layer. I do this sometimes for extra flavor. It's 1 cup sugar and 1 cup water boiled until sugar is dissolved. Then, if you want you can add a flavor like almond extract after the syrup has cooled. Then, brush on cake with pastry brush. Good luck! and post pics

StaceySouth Posted 16 Apr 2009 , 5:17pm
post #12 of 27

When I got married, many moons ago, the caterer wrapped the top tier of our wedding cake in six layers of Saran Wrap, then six layers of foil. He said it would not dry out and will taste freshly baked even a year later. So, a year later, with much skeptisism, I thaw it out and it was WONDERFUL! It did taste freshly baked and even the icing tasted fresh! So today, as a decorator, I always wrap my cakes this way when I freeze them. I've never received any bad reviews. Everyone says, "Oh your cakes are so fresh!" Tee-hee-hee..... icon_biggrin.gif

xstitcher Posted 16 Apr 2009 , 5:25pm
post #13 of 27
Quote:
Originally Posted by Donnagardner

The fresh strawberries will leak causing your filing to be runny.....I would rethink the filing.




Yes that is a possibility. I haven't used fresh strawberries as a filling but I was wondering if you could using bc as a barrier btwn the strawberries and the cake. My concern though is more about the strawberries not going bad. Maybe glaze them 1st? Also, you'll want to ensure that the strawberries are thoroughly dry before using them.

xstitcher Posted 16 Apr 2009 , 5:30pm
post #14 of 27
Quote:
Originally Posted by Caralinc

I have my first wedding cake coming up soon as well. Interested in reading all the suggested feedback.

For a three tierd cake how dense should the cake be?? Does it need to be denser than a traditional one or two tiered cake? OR is that just for a 3D cake?

I plan on purchasing the SPS very soon.

Thanks in advance for the great help!!




You definitely need the dense cakes for carving cakes for tiered cakes it doesn't matter, you'll just want to make sure it is well supported. SPS I hear is the best way to go!

Good luck with your cake!

P.S. I really like WASC cakes (using any flavour I want of course) and not only is it great tasting but it's pretty dense too. That's what I have used for all my cakes since I 1st made it back in Nov. - I use kakeladi's Original WASC recipe. Let me know if you need the recipe and can't find it on here (last I checked it wasn't in the recipe section).

Caralinc Posted 16 Apr 2009 , 6:12pm
post #15 of 27

Thank you xstitcher! I have been hearing a lot about the WASC and I think I will give it a try. I will be using the SPS as I see it also has great reviews. I did see the original WASC receipe on here recently. I think I will retrieve it and save it. If I cannot find it again I will let you know. Thanks again for helping me with my decision.

ejwillen - good luck with your cake. I wish I had some advice but I see more advanced supporters have helped. I am glad I saw your post cause I was going to post for similar help.

indydebi Posted 16 Apr 2009 , 6:13pm
post #16 of 27

Freezing cakes makes them moister.
Refrigerating cakes makes them dryer.

ejwillen Posted 16 Apr 2009 , 7:52pm
post #17 of 27

Thank you everyone for your advice so far. I haven't had the trouble with my fresh strawberries leaking, but I also haven't done such a big cake. If I do the strawberries and glaze, that should work better?

georgiapuddinpie Posted 16 Apr 2009 , 9:14pm
post #18 of 27

I have another question to ask on this subject. I am doing my first wedding cake this weekend too. I am icing today and decorating tomorrow and the wedding is Saturday. There are no fillings, just buttercream. How should I store the cake until then? Refridgerate or out? How do you usually cover it without hurting the icing?
TIA

xstitcher Posted 16 Apr 2009 , 9:38pm
post #19 of 27
Quote:
Originally Posted by georgiapuddinpie

I have another question to ask on this subject. I am doing my first wedding cake this weekend too. I am icing today and decorating tomorrow and the wedding is Saturday. There are no fillings, just buttercream. How should I store the cake until then? Refridgerate or out? How do you usually cover it without hurting the icing?
TIA




Just leave it out. No refrigeration necessary.

chedaw Posted 16 Apr 2009 , 9:59pm
post #20 of 27

How far ahead can you freeze a cake?

pipe-dreams Posted 16 Apr 2009 , 10:14pm
post #21 of 27

I do a lot of 3D cakes. I usually bake on Monday, then freeze until Wednesday or Thursday. They will last I think a month or two in the freezer. I made one in Feb and forgot about it. Realized I didn't have enough batter for another cake, and saw it in there. I decided to taste test it first and it was still great. I did this at the end of March. HTH.

georgiapuddinpie Posted 16 Apr 2009 , 10:15pm
post #22 of 27

Thanks Xstitcher, should it be covered? if so, how? Sorry about all the questions, I am very new to this. icon_smile.gif

pipe-dreams Posted 16 Apr 2009 , 10:22pm
post #23 of 27

georgia..you can either box it up or just stick it in the oven...just make sure nobody turns the oven on!

ejwillen Posted 5 May 2009 , 2:56am
post #24 of 27

Ok everyone, I survived my 1st Wedding Cake. Attached is a picture, but as you can see I could not get the tiers flush. If only the black ribbon was not shear it would have been awesome. But for my first wedding cake, I am pretty pround. icon_biggrin.gif

ejwillen Posted 5 May 2009 , 2:58am
post #25 of 27

Well I lied, it did not attach. I am not computer savvy enough to shrink the pixels.

xstitcher Posted 5 May 2009 , 3:06am
post #26 of 27
Quote:
Originally Posted by ejwillen

Well I lied, it did not attach. I am not computer savvy enough to shrink the pixels.




Try using this site:

http://www.shrinkpictures.com/

icon_smile.gif

cylstrial Posted 5 May 2009 , 12:42pm
post #27 of 27
Quote:
Originally Posted by ejwillen

Well I lied, it did not attach. I am not computer savvy enough to shrink the pixels.




You could just upload it to your photo's!

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