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Help needed for Daughter's wedding cake!

post #1 of 39
Thread Starter 
I am in need of lots of help in making my daughter's wedding cake! I would so appreciate any help/advice you can give me. The wedding isn't until September, but I am trying to get everything together and hopefully practice before the wedding! First of all, where can I find hexagon separator plates? They are discontinued from Wilton. Is there somewhere else to get them? How do you attach gumpaste flowers to the cake to be sure they don't fall off? How do you attach a swag on to the side of the cake? Where can I get lemon filling? I know that I am extra worried because it is for my daughter, and I want it to be perfect. So, I would appreciate ANY advice. Thank you so much!
post #2 of 39
Hmmm don't know where you can find hex sep plates. Did a search and came up blank. Globalsugart carries pastry fillings and hexagon masonite cake boards. I would advise you to do a google search or a tutorial search here on how to attach flowers and swags. I know you will find something. It's much easier to do once you've SEEN it being done. HTH
post #3 of 39
Sorry, that's "Globalsugarart"
post #4 of 39
Here are some answers. Just remember Google is your friend. I found all of this by going to google and searching on line,

Hexagon Separator plates - Try eBay. but you will probably have difficulties finding them. It may be better to change the shape of the tier.

Gumpaste flowers - if they're not on a wire, you could use royal icing

Fondant swag - a little water

Lemon Filling - you can buy it or make your own
post #5 of 39
Welcome and kudos for having the chutzpa to learn how to make your daughter's wedding cake in September! You are definitely on the right track by starting now with practice cakes and you'll have a lovely wedding cake at the end of your learning curve.

The most helpful thing you can do as your questions arise over the next months is to attach a photo. A photo of your proposed cake, or a photo of the sketch. A photo of what "went wrong" when you need help fixing it.
It is also helpful to let us know your skill level with cakes. Have you taken all the Wilton courses or other classes? Do you have experience with large cakes? etc.

Hexagon separator plates: try eBay
Alternatively, you can make your own hexagon plates with foamcore (another learning curve) and use alternative dowels/pillars, etc. I'd try eBay first.
Lemon filling: I recommend sleeve filling. Here's a good source online:
How to attach swags/gum paste flowers to cake? This is all part of the learning curve. Go to Youtube and enter the search term "fondant swag". You will find a LOT of video tutorials.
We can't tell you how to attach the gum paste flowers because we don't know your design. Will the flowers be made by you? Will they be wired? Will they just be laid flat against the cake?
post #6 of 39
As someone who did exactly what you plan some 30 yrs ago I wish you lots of luck. I didn't find it all that hard. And ended up making 3 more wedding cakes in the next month or two before seeking out lessons! icon_smile.gif
My one suggestion is that hex cakes are *hard* to do unless you have lots of experience/gumption(sp?)
Apti's suggestion of using foam core is not bad. I never could cut it straight/smooth enough to use.
And the rest of her advice is right onicon_smile.gif
post #7 of 39
You can use round plates with hexagons.
post #8 of 39
Don't forget Bakery Crafts SPS for the separator plates and supports. Best investment you will make for this very special wedding cake!

Good luck thumbs_up.gif

Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
post #9 of 39
One thing to put on your checklist now to prevent problems later - Will you or won't you refrigerate?

This will help you choose the best fillings(perishable or not), where you will store the cake, and what you will need from the venue for storage.

Given the events you will be attending before the wedding, non-perishable fillings would probably save your sanity and allow you to decorate earlier than perishable fillings. You also have plenty of time to try some of the better non-perishable fillings out there. Non-perishable will also allow you transport the cake a little more freely and leave it on display at the reception.
post #10 of 39
Originally Posted by lilmissbakesalot

You can use round plates with hexagons.

post #11 of 39
Thread Starter 
Thank you to all of you for your time and help! Somehow, I am going to make this cake work! LeeBD, I also tried to search for the hexagon sep plates, and they are no where. Thank you for trying to find them, too. I will look into Global Sugar Art for the fillings, and will also check out the tutorials. pmarks0, she has her heart set on a hexagon tier. Thank you for all the great information. I will be checking out all these sites. Apti, Thank you! I am totally self taught. I did a few wedding cakes - years ago - back when everything was just a ton of buttercream roses. Things are different now! I have some of the gumpaste flowers made already. I did some with wires and some without. I did try eBay with no luck. I will check out what this foamcore is. Kakeladi, Thanks! I guess I have "gumption"! Just want to make my girl happy! Lilmissbakesalot and KoryAK, Use round sep plates? Will that support the entire hex tier? Thanks Pam, I will need tons of luck! Matthewkyrankelly, Non-perishable it is! Thank you for reminding me!
Thank you everybody! You are all great!
post #12 of 39
Some of the venues will not allow outside food to come in. If you don't already nknow, please check with them so you are not caught off guard at the last minute. Also, where are you located? If you are in S. Florida then I can help/guide you.
post #13 of 39
If you use a round plate that is larger than the cake, you will have no problem at all (and round looks fine under hex). If you want to use a smaller plate so that it doesn't show, you just need to make sure that your cake is on a doubled cardboard (same size as cake - won't show) and then the overhanging edges will be fine. I've done this with square cakes too which have larger overhangs.
post #14 of 39
For the lemon filling, just use your favourite vanilla buttercream recipe, add freshly grated lemon zest (be sure to use either organic lemons or scrub the lemons very well with hot water to remove any preservatives!) and replace all or some of the milk with lemon juice. How much lemon juice is really dependent on personal preference. This is a great filling that doesn't require refridgeration and guaranteed to be lemony!!
post #15 of 39
Thread Starter 
Renee, I am baking the cake in our church kitchen, so that covers the license issue, and the reception venue is fine with that. Thank you so much for your offer to help! Unfortunately, I am in Minnesota. A little too far away from you!
KoryAK, Thank you! I will try this on my practice cakes. I appreciate your advice more then you know!
Wonkycakes, Sounds great! I will try this and let the bride taste it and see what she thinks.
Thanks again to all of you for your advice! You are so helpful! I may be asking for more help as I make practice cakes and 'problems' come up! It's so nice to have this site. I don't feel like I am just on my own with this very important cake. You guys are great!!!!!
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