I am a hobby baker and only have been baking since January 2013..I have made several theme cakes 2 of which were Wilton Cover cakes--my first cake was the zebra cake--the second cake was the candy land /ice cream cone cake--both turned out really well and I even added some extra embellishments!! I have also done Louis Vuitton, camoflage, Tiffany Box Baby&Co., Hot Wheels, 4 3-tiered misc design cakes not including Hello Kitty cake pops, cupcakes, etc. Anyway, my daughter wants me to bake her wedding cake and this is it..I need to mention that I am also the wedding planner and overseer of all things wedding including making her centerpieces. From what I can tell, the 2 bottom layers are not cake but some type of structure covered in fabric and bling [the square one] and the one on top of that may be a styrofoam dummy? Any ideas?? Support ideas?? Is the shimmer spray or dust?? Does anyone know where I can find more information on this cake?--she just sent me the picture but does not know where it came from...thank you pros!!
What sizes do you think they are..12, 10, 8 and 6 maybe? How are the diamonds made?..pressed on, traced and strips crissed-crossed?..but wouldn't that overlap in the X points? How do I make sure of my spacing so that my lines are perfect? I'm anal!!
Wow! That is some cake!
I think you are right in saying that the bottom two tiers are dummies. I don't know about the next one up, but how many dummies you use would depend on how many servings of cake you need.
With regards to the shimmer, one of the best ways to get the look is to mix some lustre dust with vodka and paint it on with a rounded brush (like for blusher). This will give you a good coverage and not leave brush strokes, but you will need quite a lot of lustre dust for the area you need to cover. I'd suggest painting it once the embellishments are on the cake, otherwise you risk smudging the finish.
For supporting such a massive and important cake, I'd suggest you go with the SPS system or a similar kind if you can get it, as that will give you peace of mind.
Make sure that you do as much ahead of time as possible (baking then freezing tiers, etc) as it sounds like you will have a lot on your plate! Make sure you have people around to help you set up the cake as you will be wanting to keep an eye on everything else, as well as enjoy your daughter's big day!
It might be worth your while to practice the painting technique (and anything else that is new to you) well in advance so that you can work out any issues that might arise without giving yourself too much stress.
I hope this goes well, and keep us posted.
With regards to the criss-cross, I think from the picture they do over-lap. Just make them not too thick and it'll be fine. I'd measure everything out carefully with a ruler so that you get an even spacing between them all the way round the cake.
Jessicakes' wax paper technique might be helpful for getting nice straight and even lines.
..thank you sooooo much Lizzie!! I was going to use a spray mist. Can I use the Wilton Silver Pearl Dust? You have given me great advice! What size do you think the tiers are though?
I'm not too good at eyeballing sizes, but I would say that 6/8/10/12 sounds about right.
The only thing with the spray is that it doesn't give a very thick coverage, so you'd need to do several coats.. Also, you'd have to spray the strips before putting them on the cake to avoid getting it on the rest of the cake, and that risks the fondant marking or stretching when you try to put it on the cake.
One thing you could do to decrease the number of coats you'd need is to make the fondant a pale grey colour before-hand - that way you've not got so far to go to get the depth of colour that you want.
I really would recommend you use the lustre powder/vodka painting method as it is much simpler and gives a better coverage. If you'd prefer not to use vodka then you can use lemon juice.
thanks Lizzie, I will definitely used the vodka/dust..but we don't have Lustre Dust here..we have Wilton..is that ok?
I have no experience in the matter, but here is a thread on the topic:
Try getting a small amount to try it out and see how you find it.
Agreed to the comment about Jessicakes' technique. Do as much sketching as possible beforehand. Templates would be very helpful.
It does look to be 6-8-10-12 tier grouping. And also agree to the suggestion that the bottom two are dummies - I've not seen a 13" cake pan yet. I know they make 14" square ones, though. I just did this tier combination with dense cakes, and used boba straws between the layers. Had good luck doing so. That baby was heavy!!!
Lynne - On second thought, I am inclined to agree with you... looking closer, the layers do appear to be more than an inch wide on either side of the tier above it. Your measurements make much more sense.
AHere is a 6,8,10,12 [IMG]http://cakecentral.com/content/type/61/id/3036124/width/200/height/400[/IMG]
AHere is a 6,9,12, 15 [IMG]http://cakecentral.com/content/type/61/id/3036131/width/200/height/400[/IMG]
Here are some more links about the cake and the base.
Rhinestone base is 18".
Thanks everyone!! You have given me so much useful information..I was so left in the dark until now! Any more help would be extremely appreciated!!
thanks pros!! you guys are soo wonderful! I have a direction and a plan now thanks to you!! Any more ideas would be greatly appreciated!
AThat is a beautiful design! Keep us posted!
I will..I was not able to find a 15in pan but I already had a 16in so I'm gonna use that which increases the 2 faux platforms by 1 in but I think it will look ok right???? But the 16in is 2 in and all the other pans are 3in..how do y'all think that'll look?? loppy?? I've seen some cakes with different tier sizes and they look good...also, can I use marshmallow fondant??
It shouldn't matter how tall the pans are. You can adjust the height of each cake by the amount of batter you put in each pan, and by leveling afterward. 3" pans are quite deep and it takes a longer time to bake and is trickier to get them to bake evenly. (That's another discussion!). I only have a few 3" pans and never use them. Since most folks would be torting a 3" tall layer anyway, it may be easier, and more reliable to bake 2 " layers, and bake more of them. (Use your 3" pans but put in less batter). It depends on how many layers each tier will be, and how tall you want each final tier to be, remembering to allow for the fillings. You just tort them all to the proper height in the end. Your different height pans are fine. You could also cut your 16" down to a 15" if that is what you really want. Lay a 15" circle on top of the cake and cut around it. I trim edges all the time after filling and stacking to get them even. Just yesterday I cut an 18" hex cake to a 15" circle with no problem. HTH! Good luck and congratulations!
P.S. It sounds like you are an avid baker. If you don't already have one, I would strongly recommend an Agbay. It will take your baking to a whole new "level". Don't waste your money on flimsy cake levelers. By the time you try and throw out several of those, it would be close to the price of the Agbay. I have a full time job, and have to plan in advance for all my big cakes. You will be busy, and that is a big cake. Bake, tort and tightly wrap your cakes ahead of time, and freeze. (I make an extra layer of each to help avoid last minute baking/replacements). Make and freeze your buttercream. I use SMBC, and freeze it unflavored in quart deli containers. I add the flavorings at the time of assembly while rewhipping the buttercream. Most fruit fillings can be frozen. (I have frozen raspberry and strawberry filling and lemon curd without any problems). I use purchased fondant (Massa Grischuna from Albert Ulster0 to save time, and it is wonderful, but homemade fondant can be made well ahead of time. The bases can be made any time. HTH!
oh yes Yortma, that helps a lot..thank you..wow, you've given me some more great advice..I tell you, I don't know what I would have done without CC pros!! I do hope to invest in an Agbay real soon but can't do it until after this wedding$$$
AHello CC pros! Well, I think I'm finally at a place where I can start the cake...but how many pounds of MMF fondant do you think I will need?..I'm making my own using 1 lb bags of MM and ivory gel.
AThe sizes are 6, 9, 12 and 16 ...all 2 layers each..each pan 2 inches high...oh, using ganache instead of buttercream..first time using ganache..eek!
AThank you..big help!
Original message sent by imagenthatnj
Here are some more links about the cake and the base.
Rhinestone base is 18".
Thank you sooo much for finding those photos!!
I hate to be the one that disagrees. I don't think it's 6 -8 -10 -12
Your cake is broader. Don't get me wrong, I think it may look better being slimmer looking. But right now I believe the picture you want to replicate is 6 - 9 - 12 & 15
LOL...Lynne you are still having a blast with that computer program!
Hey guys...I'll bump this again...please help! I'm also considering using chocolate ganache under the ivory fondant as I've heard that white chocolate can be so unstable..what do ya'll think??? The sizes are 6, 9, 12 and 16 ...all 2 layers each..each pan 2 inches high...buttercream dams..first time using ganache
http://www.wilton.com/decorating/fondant/fondant-amounts-to-cover-cakes.cfm Here is a fondant calculator