Ok, Please Tell Me How To Choreograph This....

Decorating By Wildgirl Updated 21 Jan 2012 , 11:33pm by Texas_Rose

Wildgirl Posted 21 Jan 2012 , 6:08am
post #1 of 15

The wedding is next Sat, the 28th. If you haven't read my gazillions of posts, then I should tell you that I am not a professional, just a crazy friend that likes to bake. I will be making a 4 tiered/stacked cake as well as 3 9x13 two-layer cakes. I the tiered cake is the wedding cake, and the sheet cakes are for the kitchen - not display (so they don't have to look beautiful). The display cake is chocolate w/peanut butter filling, and each of the 3 sheet cakes will be different. (One carrot cake, one yellow cake w/strawberry filling, and one chocolate cake with cookies & cream filling).

I will be starting to bake/wrap/freeze this weekend. When should I start taking them out to thaw and frost? Would you do the display cake first or last? I am supposed to have the cake there 2-2:30 on Saturday. (And by the way, I've never stacked a cake before icon_eek.gif - I do have the sps ready, and will be watching Sharon's stacking dvd this weekend) Oh, and I also will need to make roses for the cake (an 11-9-7-5 - actually the 5 is iffy - it's all up to me)

Please help! I'm trying to keep myself from freaking out.... icon_biggrin.gif

14 replies
princesscatt Posted 21 Jan 2012 , 1:11pm
post #2 of 15

I would take them out of the freezer on Wed/Thurs and let them sit in the fridge to defrost. This way here you have time to crumb coat and ice them. You can make the buttercream roses ahead of time, put them in a container with wax paper and put them in the freezer. Same with fondant roses, minus the freezer! If you have never made a fondant rose before, try Duff's method, its pretty easy and makes a nice flower. As for stacking you should be ok with the sps system and the dvd will give you lots of good tips. I like to stack my cakes cold, I've had issues with the icing bulging.

Good luck!!! And don't freak, it will be fine!

Unlimited Posted 21 Jan 2012 , 4:57pm
post #3 of 15

If this is your first tiered cake, it's going to take twice as long as you'd expect. It won't take long for those small layers to thaw, so I'd take them out of the freezer just an hour or so before you're ready to start. By the time you ice the smaller tiers, the larger ones will have completely thawed.

I'd do the tiered display cake firstit's going to take the most time, so knock it out of the way first. You should be able to whip out the 9x13s in less time, hopefully with no surprises.

You can start making your roses NOW, while you're baking the layers over this weekend. If they're buttercream roses, they'll need time to air dry so you can pick them up to place where you'd like. (I disagree with princesscatt. If you put them in a containerthey won't dry, and if you put them in the freezer while still wetthey'll just return to the heavy wet roses that they were after thawing which could droop or melt. Don't be surprised with what you get after freezingmake sure your roses are stiff enough to hold their shape without freezing.)

Wildgirl Posted 21 Jan 2012 , 6:52pm
post #4 of 15

Ok, thanks - I'm actually going to print off your replies - I have notes all over the place for what I have to do yet! And I'm glad you mentioned the flowers. I was thinking of getting started this weekend. I'm now kicking myself for doing the 11-9-7 - I'm starting to understand why most of you have a larger difference. I'm hoping I have enough room to fit the flowers I'd like to.

Texas_Rose Posted 21 Jan 2012 , 7:18pm
post #5 of 15

If you have the pans, you could switch to 14-10-6...plenty of room for flowers that way.

Wildgirl Posted 21 Jan 2012 , 7:21pm
post #6 of 15

I don't have any of those pans. If I had more time I'd order more.

Texas_Rose Posted 21 Jan 2012 , 8:08pm
post #7 of 15

I just use the wilton 3" deep ones that they sell at walmart or michaels. Not much difference between those and the few magic line pans I have, at least on the round ones.

Wildgirl Posted 21 Jan 2012 , 8:53pm
post #8 of 15

I feel like I've over researched everything - to the point where I can't make decisions on anything because I have too much flying around in my brain. What I've read has made me just think "NO" to any Wilton pans. But you think they're about the same as a Magic Line? I'm sure they probably are fine... Hmmmmm..... then I'd have to refigure how many servings...

Is a 2" difference between tiers really a problem for bc flowers? Should I rethink this with one week to go?

The base I have is about 12" so I don't want to go bigger than 11" - what if I used the 11" and did and 8 and a 5? I have ML 5"'s.... and ancient dark non-professional bake king 8's..... Maybe just get Wilton 8'....

No, scratch all that. I have the sps for the 9 & 7 tiers already. Eeek. It will just have to work somehow.

Texas_Rose Posted 21 Jan 2012 , 10:00pm
post #9 of 15

You should do fine with the flowers with the 2" difference. If you're piping borders, do those first and let them crust, then add the flower on top.

Wildgirl Posted 21 Jan 2012 , 10:12pm
post #10 of 15

I suppose if they don't really fit, I can just make a mound at the top.... was hoping to scatter them more though. I am making them now. I'm so glad I started - I'm afraid the icing needs to be stiffer as they seem to be "relaxing" a bit. The poor bride really wanted peonies, but of course they're not in season. Her bouquet is supposed to be peony-like roses although she really doesn't know as her mom ordered them for her. So I'm really trying to make them more peony-like. A left-hand rose tip helps curve them over the center nicely, but I'm afraid they're a bit more carnation-y than peony. I'm sure she'll be happy though.

At least the icing will be fairly simple - just plain/smooth. She gave me some 1.5" ribbon for the base of ea cake and it has a two-toned diamond pattern on it - a bit much as it is, so I don't want any more business besides the flowers.

I think this is going to be a super tense week for me. I'm afraid I will be posting here like crazy - please don't leave me! lol!

Serena4016 Posted 21 Jan 2012 , 10:40pm
post #11 of 15

Just remember...a 2" difference between layer sizes is only 1" difference all the way around. It is not too much room...Sorry, I don't mean to get you freak you out ...just wanted you to have that in mind.

Wildgirl Posted 21 Jan 2012 , 11:14pm
post #12 of 15

That's exactly why I am freaking. There's just no way I could get another set of sps plates in time now.

Unlimited Posted 21 Jan 2012 , 11:20pm
post #13 of 15
Originally Posted by Wildgirl

Is a 2" difference between tiers really a problem for bc flowers?

The base I have is about 12" so I don't want to go bigger than 11"

No, it's not a problem. As I mentioned in your other post, you don't "need" any ledge at all with air-dried roses.

I'd be more concerned about your 12" basethat's only 1/2 an inch around your 11" bottom tier. I like a 4" bigger base board especially if you'd like your presentation board to show. You might reconsider and use a 15" or 16" cake drumit'll be a lot easier trying to move your cake around and with transporting if you don't want to accidentally stick your fingers in it.

Wildgirl Posted 21 Jan 2012 , 11:29pm
post #14 of 15

I'm sorry, I think the base is actually 13". I was looking for a 14" with no success. The bride's mom bought this one for me to use so I need to try to make it work.

Eeeek. I hate to say it, but this experience is showing me that I do NOT want to be a professional cake baker. I don't mind so much for anniversary parties, but this is downright scary. Too much to come together in a short period of time. And the expected perfection level is higher. At least from myself. I truly appreciate the talent here - you all are amazing!!!

Texas_Rose Posted 21 Jan 2012 , 11:33pm
post #15 of 15

If you can't find the size of base you need, go get a couple sheets of foamcore, cut circles in the size you need, glue them together, and cover with decorator's foil or fondant or the shiny side of white freezer paper

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