My fiances sister wants me to make her wedding cake, she said she loves my cakes but I have yet to begin practicing fondant because I am so busy with work and my daughter. Well, she said I can make it regular, with regular cake icing and to make one large cake, one medium, then one small, just like you would with a regular wedding cake thats ontop of each other. But she said she would get me the tier things to put it together. I was wondering would it be the same to stack them even if they don't have any fondant on them? I am thinking this is going to turn out horrible, any suggestions would be greatly appreciated. Thank you
If anyone has any photos of cakes that are fondant-free and still stacked or for a wedding please share.
Thanks again.
Are you asking if cakes can be buttercream and stacked?
If that's your question yes they can, fondant in the US hasn't been common for very long and cakes were stacked anyway.
If you look in my pics there are several stacked cakes iced in buttercream.
Thank you I will check them out. Yeah I didn't even really think about that... That before people used fondant I guess they still would have stacked them. I'm just nervous because I've never done a wedding cake, nor have I made a cake that will be seen by that many people. The last few cakes I did were rushed and I was so embarrassed by them I thought I'd never make any again. heh
Okay new question which has been bothering me for a long time. Normally when I make round cakes I have to layer two together to make it seem large or regular sized.. But I thought... Wouldn't that be a lot of icing to have to layer two cakes for each of the three cakes... And if you can buy large pans to make what I would think two batters to make it high, can you still cook it in a regular oven? I am just so confused and nervous about this.
A standard tier is about 4" high, two 2" layers.
Are you asking about how much batter as well when you're talking about the bigger pans? You can bake anything that will fit in your oven, and you should look at the insert from the pan to determine how much batter is needed. Some pans take 2 whole mixes and others might take 2 1/2 or 3.
I think you are thinking to much into it usually cakes are 2 layer with frosting or filling in the middle, that is just the way you do it. Just look through the gallery majority of the cakes are 2 or some cases even 3 layers all have either buttercream or some sort of filling between the layers and are more than one layer. When you cut the cake up you only cut 1 cake at a time. So you are making 3 seperate cakes and putting them on top of each other. Its really that simple.
YOu should also remember that the pieces won't be cut as big as a one layer cake so it's not like it's extra sweet stuff. I cut my sheets in 2x2 pieces but a wedding cake is normally figured as a 1x2, the sheets are only 2" high and the wedding cake is 4" so it's the same amount. You wouldn't want 4" of cake with just icing on the top.
If you don't care for icing all that much you can fill with other stuff too.
Quote by @%username% on %date%
%body%