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Wedding cake trial #1 Utter Failure (help please?) - Page 2

post #16 of 27
Thread Starter 
Quote:
Originally Posted by BatterUpCake View Post

I am not trying to rain on your parade at all but this sounds like a disaster in the making that could very well put a damper on the happiest day of your life. There is much more to making a stacked cake than making good fondant. Cakes settle and bulge if not done properly. They require boards in between and support systems. Are you sure you want to risk it? It sounds like you are experienced at baking but not so much with cakes? You do not want to get close to the wedding and have to be searching for a last minute baker. If cost is an issue this could end up costing you a lot more in the end...not to mention what it will save you in time and pulling out of hair....The last thing a bride needs is to walk into her venue and find that her cake is collapsed upon itself. If you do choose to tackle this then I wish you the best of luck!

I am actually. I can make a mean scratch made crossaint, and puff pasteries. I'm all about pies and other baked goods. I've made gummies before! Cakes have not really caught my attention. You do bring up a good point. The only thing I have to say is that my budget is super small. If I can shave a few hundred by making my own cake then so be it. I am determined, and I can teach myself anything if given adequate time. And I have a cricut cake machine that will cut out pretty images for me. And if I don't have cake because of a disaster. Stuff happens. At least I can say I did it myself! I'm not one of those fussy brides. I'm just poor.

 

Quote:
Originally Posted by de_montsoreau View Post

You've mentioned that your sister works with fondant etc. so maybe she can help you? (If she lives close to you of course...).

Did you let the gelatin bloom before you dissolved it? It will have a much better binding capacity if you leave it to bloom for 10-15 minutes.

Otherwise, I agree with the PP - maybe more glycerin? Oh and did you let the fondat rest for at least 6-8 hours or overnight?
 

 

I'm not on good terms with my sister. But she does let me raid her stash of food colors. I did let the gelatin rest. The fondant did rest a couple of days. My directions mentioned nothing about letting the mixture cool slightly before adding it into the sugar. That's a thought.

Quote:
Originally Posted by scrumdiddlycakes View Post

 

I don't quite follow what you're saying about your sister's cake though, you are realizing how hard it is to decorate so you think she was overcharged?

 

It was just frosted (not very well) buttercream. That was it. No other decorations, nothing, nada. Just four fresh daisies stuck on top. After discovering the process of wedding cake decorating, I can very well appreciate the cost of a decent cake. Because of all the labor and effort put into it. Her's was not, it was just thrown together and the price they charged her (500? I think? Not even delivery) Was just highway robbery. Cake prices in my area are like...woah... (well not really, I just have a wedding budget of a grand)

I wasn't raised kosher actually. I'm neo-pagan, we don't have a kosher set of laws. My fiance is the Jew, he's reformed so it's easier (like being okay with non Kosher brands and stashing bacon in the fridge) but some of the rest of his family are the ones that are conservative. They're the ones that are Kosher. The good news is I'm on good terms with our Local Rabbi so he's agreed to bless my kitchen as a favor for the wedding. So the cake is through and through kosher and no one complains.

 

post #17 of 27
Thread Starter 
Quote:
Originally Posted by BatterUpCake View Post

I am not trying to rain on your parade at all but this sounds like a disaster in the making that could very well put a damper on the happiest day of your life. There is much more to making a stacked cake than making good fondant. Cakes settle and bulge if not done properly. They require boards in between and support systems. Are you sure you want to risk it? It sounds like you are experienced at baking but not so much with cakes? You do not want to get close to the wedding and have to be searching for a last minute baker. If cost is an issue this could end up costing you a lot more in the end...not to mention what it will save you in time and pulling out of hair....The last thing a bride needs is to walk into her venue and find that her cake is collapsed upon itself. If you do choose to tackle this then I wish you the best of luck!

I am actually. I can make a mean scratch made crossaint, and puff pasteries. I'm all about pies and other baked goods. I've made gummies before! Cakes have not really caught my attention. You do bring up a good point. The only thing I have to say is that my budget is super small. If I can shave a few hundred by making my own cake then so be it. I am determined, and I can teach myself anything if given adequate time. And I have a cricut cake machine that will cut out pretty images for me. And if I don't have cake because of a disaster. Stuff happens. At least I can say I did it myself! I'm not one of those fussy brides. I'm just poor.

 

Quote:
Originally Posted by de_montsoreau View Post

You've mentioned that your sister works with fondant etc. so maybe she can help you? (If she lives close to you of course...).

Did you let the gelatin bloom before you dissolved it? It will have a much better binding capacity if you leave it to bloom for 10-15 minutes.

Otherwise, I agree with the PP - maybe more glycerin? Oh and did you let the fondat rest for at least 6-8 hours or overnight?
 

 

I'm not on good terms with my sister. But she does let me raid her stash of food colors. I did let the gelatin rest. The fondant did rest a couple of days. My directions mentioned nothing about letting the mixture cool slightly before adding it into the sugar. That's a thought.

Quote:
Originally Posted by scrumdiddlycakes View Post

 

I don't quite follow what you're saying about your sister's cake though, you are realizing how hard it is to decorate so you think she was overcharged?

 

It was just frosted (not very well) buttercream. That was it. No other decorations, nothing, nada. Just four fresh daisies stuck on top. After discovering the process of wedding cake decorating, I can very well appreciate the cost of a decent cake. Because of all the labor and effort put into it. Her's was not, it was just thrown together and the price they charged her (500? I think? Not even delivery) Was just highway robbery. Cake prices in my area are like...woah... (well not really, I just have a wedding budget of a grand)

I wasn't raised kosher actually. I'm neo-pagan, we don't have a kosher set of laws. My fiance is the Jew, he's reformed so it's easier (like being okay with non Kosher brands and stashing bacon in the fridge) but some of the rest of his family are the ones that are conservative. They're the ones that are Kosher. The good news is I'm on good terms with our Local Rabbi so he's agreed to bless my kitchen as a favor for the wedding. So the cake is through and through kosher and no one complains.

 

post #18 of 27

Have you considered just ditching the fondant altogether?  I have a lot of brides going for the rough textured buttercream look lately, but you can also get it nice and smooth too with a little work and practice.  Modeling chocolate can be used too as a nice wrap around the cake, and it's easy to make.  It cuts better in the Cricut also, and it will stick to the sides of the buttercream.

 

Congrats on your engagement and best of luck with the cake!!
 

post #19 of 27
Quote:
Originally Posted by CIcerolover View Post

I have no idea why it wouldn't work. I'll spare you the details on where gelatin comes from, chances are you may not want to eat it after I tell you (I don't care I love jello). Suffice it to say gelatin at that point is a chemical, organic in nature but the fact that one is kosher beyond another shouldn't make it any different from regular gelatin. Depending on the recipe one should start with cold water, add the gelatin and then gently heat it up until it turns clear. Believe it or not gelatin will not *dissolve* in cold water. It has to first absorb the water, then once heated it will dissolve. Funny chemical that gelatin huh?

But yes my gelatin was kosher.

 

Any tips on how to roll the fondant thinly? Mine just would not work it was hardening I think because the fan was on, I might have used too much corn starch to keep it from sticking to my work surface, so I ended up rolling it out way too thick. A good 1/4 inch thick, I'm telling you.


Ugh, this cake thing! I'm about ready to just make a batch of cupcakes and just practice instead of giving everyone cake constantly. If my wedding budget wasn't so sparse I wouldn't be doing this! All I can say is after all the work I've put into my failure of a cake I really think my sister in law was desperately over charged for her cake. Smooth icing with daisies stuck on top. No piping, no little border shells. nothing.

sometimes it's more expensive to get a cake without piping and borders. Getting perfectly smooth icing is much harder than hiding it behind piping and borders. And gumpaste flowers aren't as easy as you expect them to be. It seems to me that you look at a cake and think "oh its just a cake...anyone can do that "How many people did her $500 cake feed? Was that including delivery and set up...what about the baker staying on site and slicing and serving? $500 for a wedding cake IS NOT expensive. What makes you say it was just thrown together? On another note Wilton fondant sucks...MMF is easier to work with. I understand you cannot use it because of dietary restrictions but there are other brands which taste great and are easier to work with. You would have to check to see if they are kosher. But they will not be cheap. Good, quality, well constructed cakes are not cheap ad they are worth EVERY PENNY

post #20 of 27

I looked up the recipe and noticed that it calls for glucose or corn syrup. Glucose has a different consistency than corn syrup, so it may perform differently in your recipe. They may have offered the corn syrup because they thought the recipe might have less general appeal.  Anyway, I use glucose to soften overworked drying fondant and it works beautifully- maybe just adding some would help.
 

post #21 of 27
I'm curious why you trust kosher gelatin but not kosher marshmallows.

Also, blessing your kitchen won't make it kosher. You have to prepare meat and milk products completely separate, including separate utensils for each.

I would focus on buttercream. Or use one of the kosher fondant products like Satin Ice.
post #22 of 27
Quote:
Originally Posted by Rosegin View Post


Also, blessing your kitchen won't make it kosher. You have to prepare meat and milk products completely separate, including separate utensils.

↑↑↑↑

This.

What kind of dinner are you serving? Meat, milk or parve? That also determines if you have dairy or meat (gelatine) in the cake, or if the cake itself is parve - unless you wait the required number of hours between meat and milk - and I've never been to a wedding with so much dead time between cake and food..
post #23 of 27
Godot and rosegin are correct. Not sure if you know what you are in for when kashering your kitchen. I am a reform Jew, but I have family who are more religious. Let me tell you, even I wouldn't attempt what you are doing. Frankly the cost of replacing all your utensils if they are plastic, the cost of replacing all the food in your house is more than it would cost for a cake to be made IMO. I am not sure you fully understand what is going to happen when the Rabbi comes to your house. All the dishes and utensils will have to be kashered , and most of your food will have to be replaced. You might not think of this but say you have a box of baking soda, you scoop it out with your teaspoon, which has been in the same sink, dishwasher, and drawer as milk and meat products, so you have to replace it. That is the same for all your ingredients that are open. Plastics cant be koshered. So everything plastic must go. Frankly it won't take much to have the kashering of the kitchen cost as much or more than your cake, plus the additional stress of doing all the kashering before the wedding, and keeping a kosher kitchen after the Rabbi goes. You have to clean everything. Your stove, your fridge, your dishes, utensils, pots, pans, cupboards. If his family needs kosher, your best bet is to ask to use one of their kitchens.
post #24 of 27

Exactly my point!

 

People think all it takes is that the Rav comes in, chants a little chant, does a little dance, waves an etrog to the four corners - and et voilá - glatt kosher.

post #25 of 27
Quote:
Originally Posted by Godot View Post

Exactly my point!

People think all it takes is that the Rav comes in, chants a little chant, does a little dance, waves an etrog to the four corners - and et voilá - glatt kosher.
You mean that isn't all they do?? :p

assuming the cake is the only wedding related food you will be preparing in your kitchen, the others are totally correct, it will cost more to get it blessed than hiring a kosher baker would. Or you could supply a second dessert from a kosher bakery for those who will want it, doesn't have to be cake or expensive.

I rent a commercial kitchen when I need to provide kosher food, but there are a lot of legalities and insurance issues to work out there, not to mention the rental cost.

Not trying to be Debbie downer, but you don't want to end up paying even more than a cake would cost or accidentally serving unkosher food.
post #26 of 27

I sometimes have to make fondant for vegans... vegan marshmallows make an ok fondant but it's more... gummy. It works fine, it's just a bit different in texture. Agar agar instead of gelatin is how alternative marshmallows are made. Since there are dozens and dozens of thickeners out there, it can't be that farfetched!

post #27 of 27
Another option is seeing if your local Jewish community centre will let you use their kitchen with some supervision to make sure you use only kosher products.

Best of luck with your wedding plans, my wedding was small enough that only reform members of my family attended and none of them keep kosher, and my husband is christian so I was spared all of these issues.
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