Advise Welcome!!!!

Decorating By 7burnedlillies Updated 20 Sep 2014 , 5:57am by 7burnedlillies

7burnedlillies Posted 31 Aug 2014 , 2:15am
post #1 of 7

I am making a wedding cake and the bride wants very thin layers in multiple colors, covered in white MMF. Any advise I should know on how to build the cake while making the least air pockets? I am using buttercream under the fondant. 2 tiers, building on a vintage cake stand. I usually ice the cake and poke a hole in the top all the way to the center to let the air settle and refrigerate over night. Thanks in advance for your suggestions. :)

6 replies
Dayti Posted 31 Aug 2014 , 8:30pm
post #2 of 7

If the way you do it now works for you, don't change it. I think your concern is that each tier will have more layers of cake than usual? Just be sure to press down slightly after filling and placing each thinner layer, so everything is stuck together nicely with no air holes between the layers. I use one of those Wilton cake lifters to evenly press, but anything larger than your cake, and hard and flat, will work. Doesn't have to be particularly heavy since you press down. 

7burnedlillies Posted 31 Aug 2014 , 9:24pm
post #3 of 7

I have the lifter, and I will do just that. Thank you. Once I ice the cake, will it be as stable as thicker laters? The cake has to travel so I am a little nervous. First wedding cake.

Dayti Posted 31 Aug 2014 , 11:40pm
post #4 of 7

AYes it should be fine unless you are using a slippery filling. But buttercream should be fine. If in doubt, chill the cakes in cake boxes and stack on site. And I wouldn't travel with any of the tiers on the cake stand, it could topple unless you have it well secured somehow.

kakeladi Posted 1 Sep 2014 , 10:30pm
post #5 of 7

You don't say how far/long the cake has to travel but just because you are using thin layer to build a tier will not make it any more UNstable than if you used two 2" layers with one filling :)

Be sure your filling is on the thick side - I would not suggest anything like jam or jelly but a flavored b'cream would be fine.  When one uses more than 4 layers w/3 fillings then each filling should be no more than a smear.

7burnedlillies Posted 2 Sep 2014 , 12:45am
post #6 of 7

Wow, I thought it was a longer drive than it is. My husband says it is only 10 minutes from our home. I think I will stack it, but put it on the cake stand at the venue and add the trim. I will secure it on a strong tray for the drive. I will surely use a thicker buttercream to fill the layers. Thanks so much for the advice.

7burnedlillies Posted 20 Sep 2014 , 5:57am
post #7 of 7

My husband had no idea where he was going (though he said he did) so the drive was allot longer than it should have been and on bumpy back roads. I am happy to say that I followed your advice and the cake made it (on the stand) in perfect condition. They also decided to have the reception outdoors in a tent and I was nervous. The weather was perfect fondant weather and the cake was a big hit. The bride was happy and so was I. Almost as nerve raking as my wedding day. No longer a wedding cake virgin :)

Quote by @%username% on %date%