hi all,
ok so i stupidly took an order for my first wedding cake- for next sunday!
it's for a friend whose niece was engaged and her hubby to be was called to active duty and will be going over seas soon and they want to get married first. the wedding is going to be very informal, outside at their home, around 60 people. red, white and blue theme (military, so close to july 4th) she said what ever i want to do is fine- maybe a couple of layers- white cake -white frosting and red, white and blue flowers.
i need help- i was thinking a 10", an 8", and a 6" round covered in bc with navy blue ribbon around each layer, white dots and a cluster of red flowers on each layer.
1. how do i attach the ribbon?
2. is that enough cake?
3. do i add green leaves or will that throw off the color scheme?
4. what's the best white cake recipe to use?
5. how do i support all this?
6. and to i travel with all layers together or assemble top when i get there?
i know it's alot to ask and usually i would investigate each question seperately and find the answer myself but there is just no time!
i'm throwing a graduation party for my DD tomorrow and i've been straight out busy getting ready for that.
thanks in advance for any and all help- any pics would be great too- i'm a very visual learner!
thanks again.
1. how do i attach the ribbon?
Sorry, never attached ribbon before
2. is that enough cake?
According to the Wilton.com site, you need at least a 12" and 8" cake to feed that many people. A 10", 8" and 6" should be plenty if they don't plan to keep the top tier.
3. do i add green leaves or will that throw off the color scheme?
I think it would be fine since flowers have leaves.
4. what's the best white cake recipe to use?
Sorry, I don't have one.
5. how do i support all this?
Run a dowel through the middle of all the cake tiers if it is a stacked cake.
6. and to i travel with all layers together or assemble top when i get there?
Depends on how far you feel comfortable driving with the cake assembled. If you have time you could always just do it there and finish the little touch ups.
Sorry I can't be of more help. I'm no expert but this is what I would think.
HTH,
Lazy_Susan
*bump* Can anyone else help our fellow CC member that is a nervous wreck? I know there are many people out there that know more about this than me 
Here's discussion on attaching ribbon.
http://forum.cakecentral.com/how-do-i-attach-ribbon-ftopicp-2801863.html#2801863
Let me see if I can help:
1: I have attached the ribbon with either double sided tape (in between the ribbon where it crosses over) or you can put a coursage pin thru the ribbon into the cake (in the back, of course!).
2: You have plenty of cake
3: I'm not sure how I feel about this one -- I know they are trying to stay with a patriotic theme. I have used white leaves with white roses on an all white cake and it looked fine.
4: I would use the White Almond Sour Cream recipe that is on this website -- it is wonderful!!
5: I would put several dowel rods in the 10" and 8" layers to support the weight that will be above it. If you need help with that, go to this wilton link: http://www.wilton.com/wedding/makecake/building/dowelrod/dowel_tiered.cfm
6: I personally do not like to travel with a stacked cake -- too much room for disaster. Just take all your supplies with you, stack the cake there and put your boarders/ribbon on and your finished. If you really must travel with it already stacked, make sure you have dowel rods that go thru all levels to keep it stable.
Good luck and can't wait to see a picture!
1. how do i attach the ribbon?
The hat pin or the double sided tape both work really well! It's very very simple to do and looks very nice. You won't have trouble with this one!
2. is that enough cake?
YEP!
3. do i add green leaves or will that throw off the color scheme?
Maybe see how it looks all together and if it needs 1 or 2 in there then add them. All in all I think I agree with whomever said to avoid them so as not to throw off your color scheme.
4. what's the best white cake recipe to use?
I use this one. It's simple, straight up white cake. The almond sour cream sounds good too (adding to list of things I need to try!)
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=2eedab224190f010VgnVCM1000003d370a0aRCRD&vgnextchannel=974b2798cf2ee010VgnVCM1000003d370a0aRCRD&rsc=navigation_food_cake-recipes&lastnavigatedchannel=6da462af4e2ee010VgnVCM1000003d370a0aRCRD
. how do i support all this?
dowels and cake rounds
6. and to i travel with all layers together or assemble top when i get there?
If it's pretty close by and only a couple of layers, I do travel with it all together, but I run one big dowel the whole way down the cake. If it's further, travel with it in parts. Just make sure you bring extra frosting and flowers to cover any boo boos that can possible happen. You never know what will happen to a cake in transit or when you get there (last week a little boy stuck his finger in almost as soon as I arrived at my destination...oh well).
JUST REMEMBER: A wedding cake is still just a cake in the sense that you've made them before and you do beautiful work. Have faith in yourself and it will all turn out ok!
For the ribbon, I wrap it around and attatch with a tiny bit of BC and it holds up well. You sound like you have enough cake. Alittle green will not throw it off at all it is in nature.LOL Silver white is delicious but I used a butter vanilla recipe I found here and it gave me the stbility I need for my stacked cake. I used dowels in each layer (about 5-6) Unless you have someone to drive with you I would just assemble it there it wouldn't take too much time to do it. I had my ribbon on first then assebled on site. Look in my gallery for my stacked cake with ribbon it is almost the same sizes you described for yourself.
thanks to everyone so much! i will definately heed everone's advice. my friend called and said she wants the whimsy type of roses (very informal) so that took a load off my mind- they are easier to make. i'm sure i'll be asking questions all week. thanks again to everyone! this place is the best!
I only use edible ribbon.
I never dowel, but use the SPS from Bakerycraft instead.
And yes with that system you can travel with the cake stacked.
I only bake from scratch and have large volume recipes from school.
Personally, I'd likely stick with only red, white and blue for maximum effect.
everyone else answered all of your questions very well so I just wanted to wish you luck.
I just want to say you're a great friend to be doing this. I had a very rushed wedding for the very same reason. You're cake sounds like it will be beautiful and be an asset to the theme. I do not think that hte green leaves will throw off your color scheme as long as they aren't huge and overbearing. Wish the lucky couple good luck from a military wife and her Sgt!
1. Attaching ribbon - for BC, you will need to put a strip of wax paper the same width of the ribbon down first to keep the grease from soaking through to the ribbon. I use tape to secure it. If you use a corsage pin, be sure to sterilize it first and let your friend know.
2. According to the Wilton wedding cake chart, a 10" and 8" is 62 servings. If they choose to cut the 6", that would add another 12 servings.
3. I would add leaves.
4. I use what I call the Rich White Cake and it is the most popular cake flavor I make. It is off white though. I use a Duncan Hines cake mix, use milk in place of the water (same measurements), whole eggs in place of egg white, 1T oil (for tiered cakes), and 1/2t vanilla and 1/2t almond.
5. I would use the Wilton white plastic dowels. A friend works for a caterer. They do everything but the cakes but do serve them. She says the most stable cakes use those dowels.
6. I would assemble onsite and I would also use a center dowel. You never know who might bump the table. You could deliver already stacked-be sure to put the center dowel in after stacking. But consider
--The weight of the cake-it will be heavy-can you carry it? Will there be steps
--How far do you have to drive for delivery?
--What are road conditions like-bumpy/smooth
I hope that answered your questions. I think you are wonderful to do this. You are serving your country too by making this cake!
thank you to everyone!
please say a prayer for me as i threw my back out over the weekend.(2 ruptured discs and alot of work for DD's graduation party) hopefully i can get through the week and this cake without ending up in the hospital!
i can't tell you how much i appreciate everyone's help.
1 more quick question? has anyone ever used chopsticks in place of wooden dowels? i have a boat load of them.
thanks again!
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