Picky Bride Plus Some Other Questions :)

Baking By shell1106 Updated 25 Apr 2011 , 1:13am by shell1106

shell1106 Posted 23 Apr 2011 , 8:35pm
post #1 of 22

Hi! icon_smile.gif
I am making cupcakes for a wedding May 28th. The bride wants a small cutting cake (no problem) and cupcakes for the guests. I made a "test" cake for her with a vanilla cake and the french vanilla buttercream that I found on this site. Its amazing. In fact my coworkers got the remnants (none related to bride so its ok!!!) and thought it was AMAZING! I thought I would have gotten great feedback but the feedback from the bride was to the wedding planner (mutual friend) that it tasted like butter. Found out that the bride doesn't like butter at all. Or creamy type frostings. She (according to the planner) is used to box cake cakes (no offense!!) and the sickly sweet buttercream that leaves that taste in your mouth...ack!!!! So for her cutting cake Im making a plain white box cake and I need to find a butterless buttercream that is good! I have no recipe for one so If someone could help me out!! icon_smile.gif Im tempted to use that spackle in a tub from Wilton! My plan is to keep the guests away from that cake hehe because people know me to bake from scratch!

Dilemma 2. My hubby is currently serving in afghanistan and is set to come home early yay me!!!! no later than June 1st. He just told me he requested to fly home may 21st. could possibly come home around wedding time! Stress city!!! I live about 2.5 hrs from STL airport where he would be flying in at. So. my only option is to prebake and freeze, and make the icings and freeze but Im scared to death! Im used to fresh baked cakes. I see that most people have frozen their items even my mom froze zucchini breads. I just have this fear that all these cupcakes (350) will be ruined and I will be in a severe cupcake crisis icon_surprised.gif and possibly having to go pick up my husband haha! So pointers please????

Also, the bride isn't totally hot on chocolate but her husband to be wants the yellow cake/choc frosting combo. She says she wants milk chocolate for the icing but I know she isn't going to eat it?? icon_confused.gif Most people like the semi sweet type taste I was thinking mix the choc in the ganache 1/2 semi 1/2 milk to even it out a bit?? BTW, this whole thing is a gift for the bride, she is a good friend etc. She is on an extreme budget so I am giving this to her. So part of me wants to say "Hey!" haha icon_smile.gif

Cupcakes:
red velvet/cream cheese
yellow cake/ganache (will whip to fluff before icing)
vanilla/french vanilla buttercream

21 replies
Davwattie Posted 23 Apr 2011 , 8:50pm
post #2 of 22

IF she doesnt like butter then make the frosting with trex(crisco) in place of the butter, cream cheese frosting made with it is perfect with red velvet and it comes out nice and white

Smokey5266 Posted 23 Apr 2011 , 8:52pm
post #3 of 22

I like Indydebis buttercream. Not sickly sweet. It's crisco based.
http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

Hth

kcollins5 Posted 23 Apr 2011 , 8:53pm
post #4 of 22

I owned a banquet business for years. I did every cake. I also worked in a bakery when I was very young. There is nothing wrong with putting them in the freezer. FREEZE those cupcakes! I actually think they are more "moist' when you serve them.

If I were you, go buy the buttercream and chocolate. Don't buy the little ones from the grocery. Go to a Sam's Club etc.. If you call your local grocer or bakery, they will order it in for you. Just add any flavoring you like.


Where's my easy button?

BurnsyJ Posted 23 Apr 2011 , 9:06pm
post #5 of 22

Indidebi's icing has no butter in it. I've been adding butter flavoring, but I've also made it with just vanilla flavoring. I think it's really sweet, but a lot of people I've made it for really like it. It's also very easy to work with, smooths nicely, and doesn't melt.

Congratulations on your husband coming home. My brother will be home on Monday from his 3rd tour. It's always exciting to see them come home. I have no advice on the freezing part.

shell1106 Posted 23 Apr 2011 , 9:43pm
post #6 of 22

Ok so for those of you who do freeze what should I use? I bought freezer bags. Freeze after they are cool and do you wrap them individually? For some reason I imagine ice crystals and just plain funkiness but those are just fears I know! I see people on here do it all the time so it must work!! How long does it take to defrost? and icings?

I will try Indydeb's buttercream icon_smile.gif Im sure its pipeable??

Im very excited for my husband to come home. His original release date was Oct 1st but they are letting him come home early! Yay me!!

BurnsyJ Posted 23 Apr 2011 , 9:54pm
post #7 of 22

It's pipeable. I did this with her recipe. http://cakecentral.com/gallery/2013098

wiggler Posted 23 Apr 2011 , 10:09pm
post #8 of 22

I cover my cakes in greaseproof paper and then tonnes of cling film before I freeze ( think its saran wrap in America ? ) There is so much wrapping in them I have no problem with ice crystals . I just let them thaw overnight

shell1106 Posted 23 Apr 2011 , 11:55pm
post #9 of 22

So I bought the stuff for Indydebs buttercream...question should I make a test batch for her to taste?? Or should I go with the fact that its not butter and use it?? The only reason why I ask is that because Im not getting reimbursed which is ok...its just going to get more expensive making a bunch of taste batches that she "might" like than it already is!!!

Gerle Posted 24 Apr 2011 , 12:10am
post #10 of 22

I've made a batch of indydebi's buttercream and fozen it. When thawed, it's still good. Just be sure you put it in a freezable container, cover it with plastic wrap so it's actually touching the top of the buttercream all around (I usually have some hanging outside of the container), place the lid on, and freeze. I take a spatula and stir it up really well before using and it's perfect. Also, for a little less sweetness, try adding just a teaspoon of salt (I personally use popcorn salt) when making the buttercream.

shell1106 Posted 24 Apr 2011 , 12:37am
post #11 of 22

How much does it make? The recipe doesn't say.

BurnsyJ Posted 24 Apr 2011 , 12:46am
post #12 of 22

I think it makes about 8 cups.

tokazodo Posted 24 Apr 2011 , 1:11am
post #13 of 22
Quote:
Originally Posted by kcollins5

I owned a banquet business for years. I did every cake. I also worked in a bakery when I was very young. There is nothing wrong with putting them in the freezer. FREEZE those cupcakes! I actually think they are more "moist' when you serve them.

If I were you, go buy the buttercream and chocolate. Don't buy the little ones from the grocery. Go to a Sam's Club etc.. If you call your local grocer or bakery, they will order it in for you. Just add any flavoring you like.


Where's my easy button?




Good Ideas here!
I too worked in a bakery. I now have my own shop. When I worked in the bakery we froze the cakes too...no worries!
I still freeze my cakes and this is how I do it. Sometimes I allow my cakes to cool right on the pan and freeze them unwrapped overnight, ONLY OVERNIGHT, in a cake only freezer. Then, in the morning I knock them out of the pan and wrap in several layers of plastic wrap and freeze.
Cakes can be frozen up to 2 months in advance (I've never done it that far in advance, I just don't have my act together well enough to be that organized!

I've handled my cakes for 25 years and to be very honest, I don't know how you folks handle cakes that haven't been frozen. I'd knock the thing apart and have it in pieces!

Please, don't stress over this, it takes all the fun out of it. Your honey is coming home, that's what is important.
Have fun, and God Bless you and your family!

shell1106 Posted 24 Apr 2011 , 2:56am
post #14 of 22

Thank you tokazodo!!! I was just thinking I wanted to bake them early but didn't know how early to start! I will probably start next weekend! I too am looking forward to him coming home icon_smile.gif and by taking care of this and being smart about it, gives me more time for him!! icon_smile.gif Im looking forward to the wedding too because I LOVE seeing people enjoy my work makes it worthwhile! I've just never made 350+!!! Exciting times ahead thats for sure!! Thank you all for your input! I love learning new techniques and this (freezing cakes) looks like one I will employ OFTEN!!

tryingcake Posted 24 Apr 2011 , 4:20am
post #15 of 22

She's wanting the cakes you get from Costco and grocery stores. Save yourself a headache and do as others suggested. Go to Sam's and by it. It's $30ish dollars for 28 pounds. Costco doesn't sell theirs, but Sam's does.

As for freezing, I have successfully frozen for MONTHS by placing in a cardboard box or brown paper bag and then wrapping in plastic. There is something about that combo that keeps them fresh fresh fresh for a very long time.

shell1106 Posted 24 Apr 2011 , 12:37pm
post #16 of 22

She wants that type for hers not for the guests. And hers is only going to be an 8 inch round, its not really all that big deal to make! icon_smile.gif It's just a cutting cake as opposed to cupcakes for everyone else, so I don't need that much tub frosting because the cake is so small lol!

indydebi Posted 24 Apr 2011 , 1:43pm
post #17 of 22

isn't it amazing that she's making such a big deal about a cake that she's probably only going to get one bite out of and no one else is going to taste? icon_lol.gif

But .... she's a bride and it is her wedding. icon_rolleyes.gif

Elcee Posted 24 Apr 2011 , 5:30pm
post #18 of 22
Quote:
Originally Posted by indydebi

isn't it amazing that she's making such a big deal about a cake that she's probably only going to get one bite out of and no one else is going to taste? icon_lol.gif

But .... she's a bride and it is her wedding. icon_rolleyes.gif




Honestly, does anyone who has been married more than 10 minutes even remember what their cake tasted like anyway? I sure don't! icon_biggrin.gif

tryingcake Posted 24 Apr 2011 , 10:11pm
post #19 of 22
Quote:
Originally Posted by Elcee

Quote:
Originally Posted by indydebi

isn't it amazing that she's making such a big deal about a cake that she's probably only going to get one bite out of and no one else is going to taste? icon_lol.gif

But .... she's a bride and it is her wedding. icon_rolleyes.gif



Honestly, does anyone who has been married more than 10 minutes even remember what their cake tasted like anyway? I sure don't! icon_biggrin.gif




I remember mine was horrible - no one ate it. We threw over 75% of it away. It was not at all what we had ordered.

No, I did not call and complain. I wasn't going to dampen my wedding day with something that didn't matter in the end.

carmijok Posted 24 Apr 2011 , 10:30pm
post #20 of 22

I've got to say I remember my wedding cake...it was delicious and from a bakery that is still in business today. However they have limited themselves on cake design preferring to keep to the old traditional look in many cases. My wedding was 37 years ago so I had the 'old' school look.

Cealy Posted 24 Apr 2011 , 10:33pm
post #21 of 22

I would think you have a chest freezer, am I right?
I know it would be an added expense but, if you get the narrow under the bed rubbermaid containers that you can put gift wrap rolls in, lay plastic wrap on the bottom to line, then cupcakes, then put a layer over top the cupcakes. Fold the bottom edge over the top to seal them shut, then snap on the lid. This works great for stacking them together flat in one layer. You can get 6-8 dozen in a container I think.

shell1106 Posted 25 Apr 2011 , 1:13am
post #22 of 22

My wedding cake was really good..so good in fact there were no left overs and I had a 4 tier cake! The lady did a very good job on it! I ended up moving to VA from CA about 3 days after my wedding (short honeymoon he is in the military!) so what I did instead of keeping the top layer was taking a piece from each tier on my honeymoon! (they were all different flavors all so moist and amazing!!) I got to sample some of each and we had a great time!

I do have a chest freezer icon_smile.gif I plan on taking some kind of container (like that!) filling it and frosting at the church icon_smile.gif The reception hall will be on lock down and I will have plenty of time to frost (wedding at 3pm) I think it would be better than buying tons of cupcake boxes and driving so slow...

Thing is I talked to the person catering the food and the wedding planner...She is that way with them too. MInd you I like her she is my friend but its funny how she is so indecisive but at the same time so picky. But we are trying to point out that we are all doing this for free because her budget is pretty much nonexistent! We all want to see her have a nice tasteful wedding! I would be happy for whatever anyone could do for me...at least thats just me! Anyhoo....its going to turn out great and she is still going to be married no matter what! icon_biggrin.gif

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