Square Wedding Cake Sizes And Which Icing To Use In The Heat And Pound Cake Or White

Decorating By susuc Updated 22 Jul 2013 , 6:13pm by leah_s

susuc Posted 22 Jul 2013 , 4:43pm
post #1 of 10

AI have been de orating cakes for fun, family for 14 years. But I only do about 6 a year. This week I am doing my brothers wedding cake! It is a small outdoor wedding. I want to stack squares.....which sizes? The Wilton set with 16 inch looked huge! I did buy the 3 inch deep round set in case I changed my mind. Now that I am committed to making this, I have tons of questions! 1- Which cake holds up best, pound or white? I just did white for my daughters bday, a pool party cake covered in fondant, it did well but seems very soft when slicing. 2- Find any or buttercream? It is outside in NC. Its been hot humid and rainy. Will colors bleed? I do use Wilton gel to color both my fondant and butter ream 3- What size pans? Is two inch difference enough? I have the square 10,8,6. They are 2 inches dep so I think I need to make each a double layer, right? 4 Filling that won't slide? Or do you just use your BC? 5 If I freeze it will it sweat too much

I will mAke the tiers at home, travel time 2.5 hours (with my four children). Then will decorate ther. Not sure my mom has enough freezer space to freeze before stacking :(

Sorry for so many questions. I know the answers are here but it seems to be difficult to if d them all in a timey manner. Thanks

9 replies
leah_s Posted 22 Jul 2013 , 5:11pm
post #2 of 10

The sizes of the tiers depends ENTIRELY on how many servings you need.

 

IndiDebi's bc will hold up to heat.

 

Type of cake really doesn't matter at all.

denetteb Posted 22 Jul 2013 , 5:21pm
post #3 of 10

AFirst question is how many servings do you need? You have a lot of questions for a wedding cake that is needed for this Saturday. The quickest way to get your answers is to use the search function or use Google. Type in high temp butter cream cake central and relevant CC threads will show. I would stick with the cake and icing recipes you have used and like. Trying a new recipe this late in the game could be trouble. Just use the same icing for filling, icing and decorating to keep things simple.

susuc Posted 22 Jul 2013 , 5:22pm
post #4 of 10

AThanks so much! It will only need to serve 40. But i want it to look somewhat impressive :) I am doing cupcakes for the kids.

susuc Posted 22 Jul 2013 , 5:24pm
post #5 of 10

AHow do I look up recipes that are listed on the forums? Do I search the persons name?

vtanderson Posted 22 Jul 2013 , 5:28pm
post #6 of 10

Have you ever tried the WASC cake?  Super moist, always a hit and holds up well!

 

I would stay away from a buttercream that is all butter, a recipe with shortening (half is even fine) will hold up to the heat.

 

Like Leah said, depending on how many guests they'll have should determine your cake sizes, Wilton.com has a chart.

 

Buttercream shouldn't slide... but then again I don't know what recipe you're using.

 

If you freeze the cakes, make sure they're filled first.  When you bring them out to thaw make sure its COMPLETELY thawed before decorating/frosting.  Otherwise your cake will sweat for sure.

 

Fondant could be fine as long as it's not MMF... that can melt in the heat 

susuc Posted 22 Jul 2013 , 5:30pm
post #7 of 10

AThanks. I have used all the recipes before, however, I just feel better with advice from more experienced bakers. I could go smaller but for my brother would like to make it somewhat impressive. Thanks again for all of your feedback.

As for the lateness of questions...this is a small wedding and started with them getting a cake from a local baker ( they are now getting two in-decorated cakes from her), then asked me for a small grooms cake, now have decided mine is the only decorated cake therefore it has turned from grooms cake to wedding cake. It will be fun!

Just finished my daughters bday cake last week so now time to focus on this one.

susuc Posted 22 Jul 2013 , 5:34pm
post #8 of 10

AVtanderson, thanks for your feedback. I have used all shortening before in my icing per the Wilton class I took ages ago. Half and half would be a nice balance. It will be under a tent.

What fondant do you use that holds up? I have only used MMF so may not try a new one this week but for future reference.

vtanderson Posted 22 Jul 2013 , 5:52pm
post #9 of 10

It's a tiny bit more involved, but the MFF (Michele Fosters fondant, recipe in the forum under that name) is great!  Holds up great and doesn't melt or get overly soft in heat. Easy to colour too if you add the colour to the liquids after the gelatine blooms.  Costs a heck of a lot less than buying satin ice/fondex/choco-pan!

leah_s Posted 22 Jul 2013 , 6:13pm
post #10 of 10

Honestly, I'd be inclined to make a dummy tier for the base and 1 6" square and an 8" square.  See if you can find a box of Wilton fondant and a container of Satin Ice or PettinIce fondant if you have a local cake supplies store.  Mix the two fondants together.  You get a better taste than with just the Wilton abut keep the workability of the Wilton.

A 6" square serves 18 and an 8" square serves 32.

If possible, cover the 10" square dummy tonight.

Bake the 6" and 8" squares tomorrow morning.  And yes a wedding tier should be 4" tall (some would say even taller) so bake two layers for each.

 

Get those leveled, wrapped and in the freezer right away.  

 

http://cakecentral.com/a/indydebis-crisco-based-buttercream-icing

 

Do you know how to support a tiered cake?

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