I am going to attempt to make my first ever tiered cake for my Nans funeral on 4th May. She always made us cakes for birthdays etc so I want this to be my tribute to her.
I am planning on a 12 inch square sponge, with a 9 inch round on top and a 6 inch round on top. In white fondant with fondant red roses on. I have already made the roses using gum paste and they look good for my first attempt.
My plan is as follows : Four days before bake the cakes
Next day, ice with buttercream
Next day, cover with fondant and rods
Night before, stack the cakes and decorate.
I was going to do bottom and top cakes with vanilla and buttercream. I want the middle cake to be different and somewhat red so I was thinking of a red velvet? Anyone have any other suggestions ? Im not sure the red velvet would work well with normal buttercream and then white icing on? Or would I be best just colouring and flavouring a normal sponge red?
Also does anyone have any useful tips etc? I.e should i freeze the sponges, refrigerate overnight when the buttercream is on? I was thiking of cutting the sponges so each piece is approx 2 inch high with filling so each tier is about 4 inches high?
Does my plan sound faesible? I always make xmas cakes etc and have wanted to make a good cake like this for ages and I am throwing myself into it now as I want it to be my best cake ever.
Any help would be appreciated. thank you
I think you're a little long on the timeline. The cake with buttercream doesn't need to be in the fridge any longer than it takes to get the bc firm. Then fondant it right away.
Also, many of us put in the filling and then weight the cakes to get them to settle properly.
For a cake due on a Saturday, I bake ahead and freeze. On Thursday, pull it out, filling, weight and settle. Friday, buttercream, fondant, stack and decorate. Saturday, deliver.
Thank you Leah so much for you info. I may get baking tonight then and stick in the freezer.
Just one silly question, what do you use to weight? just the undecorated cakes?
Put a tile or a plate (wrapped in plastic wrap to be clean) on top of the filled cake before icing it with buttercream.
After an hour or so, remove and continue to decorate.
I'm sure no matter what you decide to do it will be great. Good luck, and sorry about your Nan.
I would just stick with the white cake all the way through rather than trying a new red velvet recipe or coloring your white sponge. Keep it simple as possible since this your first big cake and an important one for you. If you want to incorporate red because it was your Nan's favorite color, use red in the decor or table setting or something like that.
I'm sorry for your loss...
Sorry about your loss. Very sweet that you are making a cake in your Nan's honor.
As promised.. here is a photo of the final cake! It turned out ok, need a lot more practice though especially with the cornelli icing! Thanks for all the advice everyone.
Since then I have had 3 people ask me to make cakes for them - a 16th, 50th and wedding (CASTLE cake) so no pressure or anything :-/.
If anyone has every made a castle cake I'd be grateful for some links.
Your cake is so very pretty
Helpful Hints for doing cornelli: use tip 2. Keep the "u" and 'm' movements close together but never touching. I see a few long straight runs that tend to distract from the technique - otherwise you did a really good job on it. Just keep practicing and you will be a great cornelli maker