Hey everyone I was recently asked to make a Wedding Cake and I was wondering if there is a certain recipe I should use for the cake so the weight of the tiers do not collapse on each other. I'm nervous that with having more than three tiers its going to just fall into its self.
Also, does anyone have a amazing recipe for WHITE crusted buttercream. The couple does not want fondant. I recently just did a cake with crusted buttercream and it turned out yellow. I am not sure how to make it white.
Thank You,
Danielle
dont use butter, just shortening for a white color and crusting
The structure you use to hold the upper tiers is what supports the cake. NOT the cake itself. You can use just about any recipe you want for the cake.
I recommend the SPS system, if you do a search for SPS and use the author Leah, you will get some really good information.
Hey everyone I was recently asked to make a Wedding Cake and I was wondering if there is a certain recipe I should use for the cake so the weight of the tiers do not collapse on each other. I'm nervous that with having more than three tiers its going to just fall into its self.
ANSWER:
CAKE DOENS'T SUPPORT CAKE Your support system (cardboard cake circles/dowels support cake. You can stack angel food cake with the proper support system. I use the "origional" WASC recipe by kakeladi found on this site. It is a good wedding cake recipe. I strongly suggest you watch some tutorials on youtube on HOW TO STACK A CAKE because without proper supports your cake is "going to just fall into its self"
Like I said CAKE DOES NOT SUPPORT CAKE. That's the job of the support
system.
Also, does anyone have a amazing recipe for WHITE crusted buttercream. The couple does not want fondant. I recently just did a cake with crusted buttercream and it turned out yellow. I am not sure how to make it white.
ANSWER:
I use Indydebi's buttercream recipe. It's white/white and really delicious.
Use CLEAR vanilla not pure vanilla or it will be ivory.
I also suggest that you do a practice cake before your wedding cake is due so that you can learn how to properly stack a cake.
Thank You,
Danielle
dont use butter, just shortening for a white color and crusting
Or you can use a combination of butter & shortening with clear vanilla extract. I use that combination and my cakes turn out white.
dont use butter, just shortening for a white color and crusting
Or you can use a combination of butter & shortening with clear vanilla extract. I use that combination and my cakes turn out white.
I use butter and real vanilla and its still white. Have shortening and half butter, with about 4 cups of powder sugar. You can add meringue powder if you want. I got this recipe from tonedna. She's great!
Crisco is snow white it should not have turned yellow. Did you use clear vanilla? If not it will turn.
Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:
http://cakecentral.com/cake-decorating-ftopict-605188.html
Above super thread has popular CC recipes for crusting American buttercreams, several types of dondant and doctored cake mix (WASC and other flavor variations) - and so much more!
HTH
OP - how many cakes have you baked and decorated before? how many stacked cakes have you done before? In all honesty, your posts indicate such a lack of experience that I recommend you pass on this wedding cake. You really shouldn't be making someone's wedding cake without having done many (as in several dozens) cakes, including stacked ones, prior.
Quote by @%username% on %date%
%body%