I Have A Wedding Cake Request, But Scared!!
Decorating By mommy42cuties Updated 10 Aug 2007 , 4:01pm by Franluvsfrosting
Ok guys, I got an email for a wedding cake, but I am totally scared about doing it. I have only done one wedding cake and it wasnt a cake, it was cupcakes. This lady is wanting a western theme! I think my cakes that I make for birthdays taste good for birthdays, but they do not taste like wedding cakes. I use a box mix. We went to a wedding last weekend and the cake was AWESOME!!! So moist and perfect and so vanilla tasting. How can I get this "secret recipe"? I want to be able to make my wedding cakes taste sensational and not like box birthday cakes!! Please help!!! 
Kim
This is a very good durable, stackable recipe that tastes awesome and is rich, very vanilla and moist. Makes for a good wedding cake.
http://www.cakecentral.com/cake_recipe-4083-0-Butter-vanilla-pound-cake.html
I did my very first wedding cake about a week and a half ago. I used the WASC recipe with a bittersweet chocolate IMBC filling and creme de cocoa moistening syrup (DaVinci's coffee syrups).
Everybody raved over it and the next day the family served the left over cake at church. Long story short, Saturday I am delivering my first paid wedding cake for a bride and her family that tasted the first wedding cake, begged me to make theirs and cancelled their order with a well known and respected local bakery.
I even did a taste test with a few different white cakes to make sure it was going to be good. Out of four white cakes (three of them complete scratch cakes) the WASC won in my family of six hands down.
I also took cupcakes to my own church made with the same recipe, filled with chocolate ganache and topped with buttercream. I am doing a wedding cake in October for someone who tasted my cupcakes at church.
Do I need to say it? Try the WASC! 
This recipe is delicious!!!!
http://www.cakecentral.com/cake_recipe-1972-Durable-Cake-for-3D-and-Wedding-Cakes.html
Mommy----I know it may sound weired but ask about the cake, you had. But I have seen alot of bakers that still use boxed mixes, just doctored up. You may be suprised people may like it better than a "wedding cake, cake." I still use Boxed mixs and I have gotten many compliments. And it's cheaper.
cCc
I hear you guys talking about WASC where can cfind the recipe on the site-Thanks
Stupid question and usually I can figure these things out, but what does the IM stand for in IMBC? 
Stupid question and usually I can figure these things out, but what does the IM stand for in IMBC?
It took me awhile to figure out what they were talking about too and I regularly make the stuff! (So don't feel bad).
IMBC = Italian Meringue Butter Cream
There is a page on here somewhere with CC (Cake Central) acronyms.
And as to the question about pan sizes; I believe they are for 2" deep pans. That's what I've been using anyway. 
Thank you, I forgot about the acronym page. I will remember that.
i just purchased the book...wedding cakes you can bake and make, and it has some awesome recipes in it. i recommend this book, especially for begginners.
I have this one too (and I am a beginner and it's got tons of info.) The Essential chocolate cake with chocolate ganache filling and white chocolate IMBC is to die for BTW. 
(Ganache recipe was from this site, other recipes from her book.)
I've also done that strawberry one with the meringue disks, ooooohhhh that was so yummy! Now I want to stick meringue disks in everything! (Although when I did it, it was for my 11 year olds birthday cake and she wanted strawberry buttercream. So I made a regular buttercream recipe and put strawberry jello mix in it. It was pretty good!)
Sorry, didn't mean to highjack the thread there! This book does have some great recipes in it, great combinations of flavors with a suggestion list of more combos. Plenty of pictures of how to do things and most of her decorating is simple (geared toward the beginner). I checked it out from the library and used it so much I had to buy it. 
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