Pearl645 Posted 19 Aug 2012 , 6:59pm
post #1 of

I saw this was Hilary Duff's wedding cake and got a request for it. Would you do a cake uncovered with BC of fondant or have you done something like this? Will the cake dry out with exposure to air and an air conditioned room? What are your thoughts on doing this for a wedding?
LL

20 replies
lovinspoonfull Posted 19 Aug 2012 , 7:16pm
post #2 of

I think if you start out with moist cake and keep it wrapped until set up, it would be fine. Maybe an apricot glaze would help.

DeniseNH Posted 19 Aug 2012 , 7:20pm
post #3 of

Since cakes are delivered one hour before the reception starts and not cut until way after dinner has been served, the uncovered cake could be in the air - drying out for 7 hours or more. If the bride insists on an uncovered cake, draw up a form for her to sign - taking full responsibility for the cakes dryness (or condition) so that she can't come back on you later with a complaint. If this doesn't scare her into changing her mind then go ahead and make the cake but infuse it with a wash to increase moistness that may evaporate. I do the signature page with deliveries (when the bride wants to pick up her own wedding cake), when faced with a document, they usually come to their senses. (some of the time). icon_smile.gif

LKing12 Posted 19 Aug 2012 , 7:41pm
post #4 of

I wouldn't have a problem-if it were a moist type of cake to start with. If it has cured and been covered, it should be fine to serve.

fcakes Posted 19 Aug 2012 , 7:56pm
post #5 of

I don't think the cake will dry out so much that it becomes unpalatable.

kakeladi Posted 19 Aug 2012 , 9:32pm
post #6 of

I refused to do them. I made moist cakes but as Denise said, most cakes can sit some 3-8 hours before being served. ANY cake, moist or not would dry out in that time frame.

BlakesCakes Posted 19 Aug 2012 , 9:40pm
post #7 of

I'd think kept well covered until set up, and not left exposed too long on display, it would probably be OK............

but, that said, I wouldn't really want to have it served to me--and I'm NOT a big icing eater.

I think brides who latch onto something like this are being unfair to their guests. If the bride doesn't like icing, then she can scrape it off. Why punish the rest of the guests?

If she'll pay you for it--and sign off on something stating that she's aware that a lack of external icing coat may result in a less than optimal product if left exposed for an extended period of time AND that there will be no refunds for any complaints----then it's a VERY easy cake icon_lol.gif

Really, sometimes "different" isn't all that attractive.........and this cake is a case in point.

I'd be very tempted to add a tent card to the table that said, "Yes, it IS supposed to be this way. The baker DID NOT run out of time OR icing!"

Rae

SoFloGuy Posted 19 Aug 2012 , 9:50pm
post #8 of

I think it's ugly, but if a client wants it and you let them know that there is a concern that it might dry out, go for it.

notice in the picture how they put flowers everywhere to distract you by how ugly the cake can look. Maybe it's a good cake for an ugly bride.

Pearl645 Posted 19 Aug 2012 , 11:00pm
post #9 of

Thanks for the responses. I do have a lot to think about with this one and need to be honest with the bride. Do you think a mud cake would be best suited for this type of naked cake since it is known to last the longest?

Apti Posted 19 Aug 2012 , 11:20pm

Quote:
Originally Posted by BlakesCakes


If she'll ... sign off on something stating that she's aware that a lack of external icing coat may result in a less than optimal product if left exposed for an extended period of time AND that there will be no refunds for any complaints----then it's a VERY easy cake icon_lol.gif




I agree. If the bride wants a cake like that, sure...go ahead! I wouldn't lose a bit of sleep over whether or not it will be "dry"; it's what she wants. However, I would definitely prepare a contract with these words at the beginning of the contract in BOLD, LARGE PRINT and say that once payment in full has been received (no less than 4 weeks prior to the wedding), that no changes to design are possible.

I, _________________________, am aware that the lack of an external icing coat may result in a less than optimal product once put on display. I am further aware that this design is my request and that there will be no refunds issued for any complaints. I am aware that once payment is full has been received by _______________________ (baker), no later than _________ weeks prior to the event, that no design changes are possible.

____________________________ (Buyer's Signature & Date)

-------------------------
At the tasting, I would provide two 6" round cakes with filling (exactly as shown on the top tier) that are made exactly as you would make the wedding cake and make sure they are exposed to the air (no covering) for a minimum of 4 hours. The bride can try a slice and see if that is what she wants. (Charge for the two 6" cakes for the tasting.)

gbbaker Posted 19 Aug 2012 , 11:20pm

I have done unfrosted cakes and make sure every layer is simple syruped. I have wrapped the sides with plastic wrap and not had a problem(removing plastic wrap before transporting).
No one has ever said the cake was dry(scratch recipes).

matthewkyrankelly Posted 19 Aug 2012 , 11:29pm

/\\/\\/\\/\\/\\/\\/\\/\\ This

Use simple syrup, especially at the edges. Wrap in plastic wrap or acetate. You could even bring some simple syrup in a mister and give it a hit right before you leave. Put everything in the contract. I don't see a problem with this.

Pearl645 Posted 19 Aug 2012 , 11:35pm

Ok thanks everyone.

ibeeflower Posted 20 Aug 2012 , 10:59pm

I scrolled up to cut off the flowers and yeah it does look ugly. It looks like a cake that has been filled and needs to be crumb coated and frosted. Simple syrup like others should help a bit with the drying. A moist cake is essential as well.

Pearl645 Posted 20 Aug 2012 , 11:09pm

Do these look like real or artificial roses on the cake? I wonder if they have any wax paper under the flowers to protect the cake. What do you think about non-sugar flowers resting on the cake? Is this okay for artificial flowers?

BakingIrene Posted 24 Aug 2012 , 8:59pm

That's probably a carrot or hummingbird or banana cake that is moist to start with. And then simple syrup will take care of the concerns.

Those look like real flowers to me. You have to ask if flowers were sprayed with pesticides before you can put them on a cake. I would put plastic warp underneath anyway...it will also help prevent drying out.

Jess155 Posted 24 Aug 2012 , 10:51pm
Quote:
Originally Posted by SoFloGuy

Maybe it's a good cake for an ugly bride.




Really?? thumbsdown.gif

HalifaxMommy Posted 25 Aug 2012 , 4:25am

I showed this cake to my husband and he thought it was the best cake ever - he hates icing/fondant. I then proceded to show this to my 4 year old son and he said it was "not cool" because there was no icing on it - he loathes cake. I can cut a piece of cake and the two of them share it very well.

Pearl645 Posted 25 Aug 2012 , 4:51am
Quote:
Originally Posted by BakingIrene

That's probably a carrot or hummingbird or banana cake that is moist to start with. And then simple syrup will take care of the concerns.

Those look like real flowers to me. You have to ask if flowers were sprayed with pesticides before you can put them on a cake. I would put plastic warp underneath anyway...it will also help prevent drying out.




Perhaps you are right about these flavours. The websites didn't say the cake flavour though. Well, this bride wants her cake in chocolate and it will be an outdoor wedding in 90+ degrees. Imagine that. An outdoor with your wedding cake exposed for hours to dust and all things flying around. I guess she will have to cover it with some light cloth.

BakingIrene Posted 25 Aug 2012 , 1:51pm

Pearl, this will work out OK. You will need to use pan grease with cocoa in it--one half cup cooking oil, one half cup shortening, one quarter cup each flour and cocoa powder. Mix and use at room temperature (store cold OK). Slather this onto the pans to make sure the edges come out nicely.

Ask the bride if she wants you to use some chocolate or coffee liqueur on the layers instead of simple syrup (and charge her for it...)

The original cake looks like it might have been baked in a very deep pan but I would not do that. I would bake 3 shallow layers with the cake strips and that's that.

Use plastic pillars that push in to separate the tiers--much safer than drums behind the flowers. The cake will not suffer.

I think this "less icing" style is overdue. It certainly tastes better. I guessed at the original flavours based on the colour of the crust.

auzzi Posted 25 Aug 2012 , 11:33pm

It would be interesting to see the pricing on this style of cake ... minimal decoration thus minimal labour costs ..

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