I have never made a tier cake before, however, I am going to make one for my wedding. It will have three tears on it nothing special. for the decorating I'm going to use white, brown, and orange, fondant. Ive watched a lot of tutorials and I'm going to be making mini cakes to practice everything. My questions are, when is the cake made? the day of? the day before? If needed to be made in advance how will I store it fridgerator? And i'm not even sure what all to ask because this is my first time making a wedding cake so if anyone knows any tips that helped them out a lot that would be great. thanks.
Have you made any cake before? If not, I have to suggest that making a tiered fondant cake for your own wedding will be a really stressful experience during a really stressful time, and I wouldn't do it. I've been doing this for 4 years now, and I wouldn't do my own cake.
Do try making a tiered cake, even if it's only two tiers, before the wedding, and start reading old threads on this site obsessively.
I usually bake on Wednesday if we're eating the cake Saturday. You can bake it earlier than that and wrap it well and put it in the freezer if you'd like. It does not need to be refridgerated unless you have a perishable filling or frosting.
There's no way I'd make my own cake -- way too stressful when you're the bride. I agree, start practicing, googling, and reading old threads here on CC.
Yeah, I know how to bake. I have bakes many cakes, cupcakes, muffins, and my favourite sourdough bread. I have just never done a tier cake.
I mostly meant the decorating part. It's quite a process to do a single tier in fondant. There's a lot of skills to learn, and to get looking halfway decent before you put them on display at your wedding. Everything takes 3 times as long as you think it will, and it makes a giant mess.
And if you read the disasters forum, you'll see that many, many things can go wrong. Not the stress I'd want when I was getting ready for my wedding. That's already a hugely busy and stressful time.
Please do a practice run on a single tier sooner rather than later, and then decide if you think that it's something you could manage.
as a professional decorator my advice to you is hire someone who knows what they are doing. There are so many things that can and likely will go wrong especially if you don't do a couple of tiered cakes beforehand. It takes years of practice to get the skills to be able to make your own cake. Even though I am a professional I would not make my own wedding cake. There is so many other things that will need your attention in the days approaching your wedding that you will not have the time to put into it. If you decide you MUST make your own cake. start practicing... and not mini cakes... real size cakes.... it can be tough to roll a piece of fondant out large enough for a large tier then lift it, transfer it and get it smoothed down and looking lovely without creases or tears. Good Luck in your cake decorating adventure.
Yes, definitely practice the fondant on a large cake. I was amazed at how hard it was the first time I did a large round tier...
AFondarific fondant doesn't dry out as quickly as other fondants so it may be easier for you to use that brand. Duff fondant is the same stuff with a different label and it's available at Michaels (use a coupon; it's expensive!).
As long as you keep the tiers wrapped and stored in airtight tin or tubs they will keep for a few days at least. But once you have put the fondant on, do not put it in the fridge - it must be kept cool and dry - the moisture in a fridge will ruin the fondant. Good Luck
AI love your cakes