jeepfreak33 Posted 9 Nov 2011 , 12:37am
post #1 of

I am a novice cake decorator...
Why am I freaking out you say....
B/C a friend of mine wants me to make her wedding cake....with MM fondant....for this Saturday.
I havent dont a lot of cakes in fondant...to be honest, just the ones in the Wiltons class, plus 2 additional ones. I do buttercream all the time...even did a wedding cake that turned out beautiful.

she wants a 3 tired cake...16" 12" and 8"....square.

The decorating part shouldnt be too difficult....ribbon and pearls on the bottom...and a few fresh flowers that she ordered...

The fondant I am worried about.
And stacking I am also worried about...

I know I have to assemble there, I dont trust my vehicle to not be smooth enough to topple it over...

I just needed to vent my worries.....I should be fine....but the bottom tire is my biggest worry...since i have to use someone else's oven to bake it b/c I have small oven.... and then put the fondant on it......crossing my fingers.

I am going to start some of it tonight, or else I will be up all night friday night and not enjoy the wedding at all.

Prayers for me.

23 replies
AnnieCahill Posted 9 Nov 2011 , 1:03am
post #2 of

Wow, that sounds like quite an undertaking. Good luck!

EdieP Posted 9 Nov 2011 , 1:19am
post #3 of

be careful because the 16 square is difficult rolling out and then putting fondant on it unless you have "The mat" .

cakegirl1973 Posted 9 Nov 2011 , 1:26am
post #4 of
Quote:
Originally Posted by EdieP

be careful because the 16 square is difficult rolling out and then putting fondant on it unless you have "The mat" .




It was going to say the same thing! I highly suggest that you order it and have them overnight mail it to you. IMHO, it really makes a big difference.

dawnybird Posted 9 Nov 2011 , 1:54am
post #5 of

I'll be praying for you. Just stay calm because if you freak out you can make big mistakes - at least I do. Good luck!

MaurorLess67 Posted 9 Nov 2011 , 2:03am
post #6 of

I would also have the SPS system from Oasis-- I wouldn't make a tiered cake without it!

Good luck- Post pics- Don't be too hard on yourself- I'm sure you will do a wonderful job!

jeepfreak33 Posted 9 Nov 2011 , 11:41pm
post #7 of

Thanks ladies....I was already planning on getting a mat of some sort...so I got some vinyl.... I was debating on starting tonight..I baked the first tier last night, was thinking of covering it with fondant tonight...Reception is Saturday at 5....and I have to work until 5 the next two nights too....plus i have to go borrow someones oven b/c mine is too small for the bottom tier....oh what we do for our friends.....

lilmissbakesalot Posted 10 Nov 2011 , 12:15am
post #8 of

That's a ton of cake! Does she actually need 260 servings of cake?

ngandara Posted 10 Nov 2011 , 12:51am
post #9 of

Wow that is short notice! You're cakes are beautiful and I am sure this one will be just as great! Good luck! Post pics : )

Ruth0209 Posted 10 Nov 2011 , 2:32am

I'm just still marvelling at how thoughtless someone has to be to ask you to make a gigantic cake for her three days before the event. Wow.

I'm wondering about the size, too. I haven't seen many weddings with that many guests. Are you sure you need to make one that's so big? That's 232 servings.

Tails Posted 10 Nov 2011 , 7:51am

Some people dont want to be cutting something that looks like a birthday cake, if that makes sense. People think wedding cake HAS to be 3 tiered, even though they're not feeding 200+ people :/

arlenej Posted 10 Nov 2011 , 11:55am

Just wondering: If she doesn't have that many guests, thereby not needing that many cake servings, why not use a dummy for that 16" tier? Lots less work for you..

lilmissbakesalot Posted 10 Nov 2011 , 7:47pm

Or smaller sized tiers? You could do a 6-8-10... it would still look grand and not be crazy work. It doesn't have to be MASSIVE to not look like a birthday cake, and if they want the giant cake they best be prepared to pay for it.

Not for nothing, but unless you have a large floral arrangement on the top, that cake is going to look squatty with an 8" top tier.

mariacakestoo Posted 10 Nov 2011 , 9:48pm
Quote:
Originally Posted by lilmissbakesalot

Not for nothing, but unless you have a large floral arrangement on the top, that cake is going to look squatty with an 8" top tier.


That's what I was thinking too.

Ruth0209 Posted 11 Nov 2011 , 4:50am
Quote:
Originally Posted by mariacakestoo

Quote:
Originally Posted by lilmissbakesalot

Not for nothing, but unless you have a large floral arrangement on the top, that cake is going to look squatty with an 8" top tier.

That's what I was thinking too.




Agreed. A 6/9/12 feeds 130 people and looks quite grand. I think the suggestion of a dummy tier for the 16" is a great idea, too.

Foxicakes Posted 11 Nov 2011 , 5:49am

Would it be possible to convince this bride to "settle" for buttercream with some fondant accents? I would just explain to her that with SUCH short notice that MMF would be extremely difficult for you to accomplish, especially since it is not your preferred medium to work with. Further, I agree with the others that if she wants a grand wedding cake, that you add a 16 inch dummy tier as the base and then do a 12, 8, and 6 inch real cake. Sure it would give you another tier to decorate, but just make that tier much more simple like with some ribbon and silk flowers,etc. This would give her the look that she wants to impress the guests, but make it much easier for you to do it in a medium with which you are more comfortable working.
And, if she is a true friend, then she would understand. By the way, why such late notice on the cake order? Did she already have one ordered and something happened to make her have to scramble to find another baker?? I mean, what's up with THAT??!!

jeepfreak33 Posted 11 Nov 2011 , 7:40pm

Its not short notice...I have known for a while...I am just a novice and freaking out...

Unfortunately she needs that many...well over 200 guests... I managed to bake the cakes ok....(i have a small stove and didnt think the 16" would fit, but it just did)

I have all the cakes baked, and even the top tier dirty iced. Tonight I plan on putting fondant on the rest, then assembly tomorrow morning..I havent decided if I want to assemble at home, assemble part of it at home, or do it there.

Its a simple design....fondant, with ribbon and pearls on the bottom. and some buttercream swirls on the side (I was planning on using a press to make them uniform) and some fresh flowers.

I just worry about getting the fondant on that bottom layer, but I am stubborn so I should manage.

Thanks for all the input...this is definitely a learning experience.

jeepfreak33 Posted 13 Nov 2011 , 7:13pm

Well I did it...turned out nice and bride loved it, and so did a lot of her guests.

here is the picture..thanks ladies for your help

http://cakecentral.com/gallery/2205628

FullHouse Posted 13 Nov 2011 , 7:49pm

Very nice, congratulations.

Bridgette1129 Posted 13 Nov 2011 , 9:09pm

beautiful. I hope my first wedding cake is half as pretty as that!

tsal Posted 13 Nov 2011 , 11:37pm

wow! my first wedding cake was definitely not as good. bravo!!!!

mrsunknown Posted 14 Nov 2011 , 3:37am
Quote:
Originally Posted by lilmissbakesalot

That's a ton of cake! Does she actually need 260 servings of cake?




Hi there, i am really confused over serving amounts and would love to know how you get 260 servings?? When i use Wilton's chart i end up with 180!?!?! Can you help me out?

lindseymj Posted 14 Nov 2011 , 12:28pm

Wow! That's a great looking cake! Hope my first one looks even half as nice.

cakestyles Posted 14 Nov 2011 , 1:16pm
Quote:
Originally Posted by mrsunknown

Quote:
Originally Posted by lilmissbakesalot

That's a ton of cake! Does she actually need 260 servings of cake?



Hi there, i am really confused over serving amounts and would love to know how you get 260 servings?? When i use Wilton's chart i end up with 180!?!?! Can you help me out?




You're looking at round tier servings.

Square tiers in those sizes i.e. 8, 12, 16 yield 32, 72 and 128 respectfully for a total of 232.

HTH


OP nice job on that cake, congratulations.

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