I never imagined that a tiered cake would take so long. This cake was for a 40th anniversary, but it felt like a wedding cake to me. First, I was very pleased with how my buttercream roses turned out. I feel that I am finally getting the hang of how to make them.
So, I start making this cake on Friday, due Sunday, and my professional hand mixer, that I have had for 8 years goes 'dead' on me. I live in Japan and the american base exchange is very limited in mixer chooses and I didn't want a Japanese one. So I pick up the only option and work with it. Didn't like it, but it got me through. I used the Durable cake recipe from this site and the perfect buttercream recipe from baking911, WOW, it was delicious. First time trying both recipes, so I will be using them again. I usually do not eat much cake, just a couple of scrapes to make sure it is moist, but this was too good. One of my cakes cracked, so I got to eat a bigger piece, yummy. Anyway, I was very nervous about transporting the cake, so I put the two bottom tiers together (8" and 10") and placed the 6" on site. Transportation was a success.
The cake design itself is very simple, but I think it looks pretty elegant and the customer was very pleased. The red ribbon border is also buttercream. The 1/4 sheet cake is marble cake with buttercream and a rose border.
Any comments or insight would be greatly appreciated. Now that I have done a tiered cake, I feel confident I could do one again. Thanks to all ideas and insight on this site. You guys are great.
Nice job! And your roses are so pretty! Mine always look like cabbages. Congrats!
I think you did a great job. And your roses look very good. Mine always have ridged edges not smooth. Since you have done your first wedding stacked cake and I am doing my first one this weekend. Would you share some tips. I am making double layered 8 10 and 12" cakes all buttercream icing with random dots and ribbon around base. Practically the same idea as yours. I guess I was wandering a couple of things if you don't mind sharing your experience.
1) When you baked your cakes a couple of days in advance were they still fresh by the wedding? I always have made everything the day of the event to insure the freshness, but makin 6 cakes and all the batches of buttercream icing, preparation of dowels, cake boards etc.. should I start on Thursday if the wedding is Saturday?
2) Before you stacked the layers what did you cover your cake boards with and did you put powder sugar or anything down to prevent icing from sticking to next layer?
3) Once ready to serve, how do you work around the dowel rods etc...?
Sorry there are just several things I am trying to prepare for because it is my sisters wedding and I am her Matron of Honor so I will not have much time!!!!!
WOW stunning cake. YOUR roses ROCK..
Princess3
If you aren't using milk in your icing I would make it monday and store it in air tight containers.
THen I would bake on wednesday. Wrap the individual cake layers in saran wrap(a few layers) and then wrap in aluminum foil and put them in the fridge.
Then friday morning take the cakes out of fridge and let them come to room temp. Unwrap and let the condesation disapate a bit.
Ice the cakes and measure and cut your dowels.
Put your supplies together that you will take to the reception site. I would put each tier in a box.
Then saturday transport to the reception
put your dowels in
stack
finish with decorations
take a picture
Take a deap breath and enjoy the day.
Great job on stacking and very smooth icing. Very pretty flowers!
Princess 3
For weddings on Sat., I always bake on Wed. Cover all cakes & put in freezer. All but the bottom layer, I put on the board. Thurs., I start the crumb coating. You need to do this in advance, so the cake can settle before you put the final coat on. This gives me plenty of time for any mishaps that occur. I do most of the decorating on Friday. Then finish up on Sat. morning.
Thank you all for your comments. This site has been a great influence in my cake decorating.
The roses are a combination of no taste red and christmas red.
Practice! Practice! Practice! and the right icing consistency are the key to making roses. I still have work to do with them, but they are much better than before. Icing consistency has been the biggest reason for better looking roses for me.
Princess 3
I sent you a private message. I hope you got it. Looks like you got some other good advice.
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