About To Throw Up In Panic---Planned For Wrong Date

Decorating By CharmingChelsea Updated 6 Sep 2011 , 2:06am by CharmingChelsea

CharmingChelsea Posted 2 Sep 2011 , 7:18pm
post #1 of 12

So, I have been planning for a wedding cake the last couple of months, my first one.
Well, somehow I got it stuck, stuck, stuck in my brain that it was for this Sunday, the 4th.
It's tomorrow.
I have to set everything up by 5:00pm.
If anything messes up (I just have to bake EVERYTHING) tonight, I will be so screwed.
Say a prayer for me.
At least I have my SPS system.

Say a prayer for me please.

11 replies
StephsCakes72 Posted 2 Sep 2011 , 7:26pm
post #2 of 12

Aw, I'm praying for you. You will do well. Please let us know how you make out.

pinkpiggie78 Posted 2 Sep 2011 , 7:31pm
post #3 of 12

Good Luck!

At least you were preparing for it... I once had the wrong weekend... I had it in my head(and on the signed contract) that it was the Sat after it was supposed to be.

CharmingChelsea Posted 2 Sep 2011 , 7:35pm
post #4 of 12

I take cookie orders all of the time. I have everything on my google calendar, every cookie order, several a week. This is my only wedding cake, my first one at that.
Is it on my calendar?
You guessed it.......................

leah_s Posted 2 Sep 2011 , 7:37pm
post #5 of 12

If you need to reach out tonight for advice or encouragement, remember the Friday Night Cake Club starts about 10:30 Eastern.

cabecakes Posted 2 Sep 2011 , 7:38pm
post #6 of 12

I will be praying for you. I just had a cake disaster myself, so I can truly sympathize. Like you said, you have been preparing, so you should be good to go. Keep positive thoughts...that will help a lot. Best of luck to you. I'm sending a hug your way. ((((HUG)))).

CharmingChelsea Posted 4 Sep 2011 , 4:18pm
post #7 of 12

I can't believe it but I managed to pull it off. Thanks so much to Leah and all her info and faith in the SPS system. And thankfully I read the thread about collaring pans a couple of days ago!

The picture is in my photos.

I hated baking and torting the 12in tier! Even with using 2 flower nails I still had issues with the middle and it sank a little after baking. Again, if I hadn't collared my pans and got enough height, I would have been screwed and have to re bake after leveling.

Monirr04 Posted 4 Sep 2011 , 4:36pm
post #8 of 12

This may be a dumb question but what is "collaring pans"??

sweettreat101 Posted 4 Sep 2011 , 9:58pm
post #9 of 12

I never use flower nails when baking large layers and never have problems with the centers not baking. Do you use baking strips? I use baking strips and bake all of my cakes at 325 instead of 350. It gives the center more time to bake without over baking the edges. Glad everything worked out.

BizCoCos Posted 4 Sep 2011 , 10:36pm
post #10 of 12

I bake everything at 325. I hope you do well which Im sure you will.

cathyscakes Posted 4 Sep 2011 , 11:34pm
post #11 of 12

Your cake turned out great, I sure would have been in a panic, so glad you pulled it off. Next time you should try baking a week ahead of time and freeze, it works great for me, and alot less pressure.

CharmingChelsea Posted 6 Sep 2011 , 2:06am
post #12 of 12
Originally Posted by Monirr04

This may be a dumb question but what is "collaring pans"??

I didn't know at all until I read about it on here.
Basically you put a parchment circle on the bottom of your pan, then a 2 1/2" strip of parchment around the side of your pan. The cake bakes up past the top edge of the pan and doesn't spill over.

Thanks for all of the nice comments and suggestions everyone!

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