I am going to make my first wedding cake! I am not sure where to start. There will aprox. 200 guests. The bride and Groom want a two layer stacked cake and then the pillars and the final piece on top od that. They want a white cake and white buttercream with white roses. I make my buttercream with butter and butter flavored crisco, other than using white crisco, do you have any tips on making the buttercream white white?
What size cakes pans do I need for this kind of cake and to double cake recipes is it as simple as just doubling?
Any other suggestions did you have for me would be wonderful. I want to make this great.
Also, How do I stack a cake with pillars. I have stacked a small cake without posts.
Help!!!!
Thanks!
Calm down, breathe, lol. IT will all be ok.
You could add white coloring to your icing if you want to. Do you use the clear flavoring?
Will the whole cake be served? Or will they be keeping the top tier for their anniv.?
Do you have regular pillars or push in?
Try this article for stacking;
http://www.cakecentral.com/article49-Building-The-Cake-Combination-Pillar--Stacked-Construction.html
If you want to feed 200 with only 3 layers (are they keeping the top tier) then your pans will need to be pretty big. When you look at the pan inserts it will tell you how many people a cake that size feeds. A 14", 10" & 6" all double layers feeds around 115.
If you haev yellow icing and you want it to be white you can add just the tiniest amount of violet coloring to the icing and it will turn white. It really works!
My overall suggestion is to check out the aritcles on this site. You will find almost everything you need with pictures and detailed instruction. Good luck!
If you haev yellow icing and you want it to be white you can add just the tiniest amount of violet coloring to the icing and it will turn white. It really works!
I forgot all about that color wheel trick. Thanks for reminding me.
Okay, I took a cleansing breath.
I use clear flavoring. Should I suggest another layer? I am pretty sure they would want to keep the top layer.
The cake is for November 12. Does anyone have a time line for the cake? And when to start making the roses?
I do not have the pillars yet. I found out what they wanted yesterday. What would be the best?
Don't use Crisco! Use Hi-Ratio Shortening! It's white and comes out so much smoother and lighter.
You can also find white butter at many cake dec. stores, and then add the white coloring to get it super white. Trying to balance regular butter and butter-flavored crisco with the white coloring will probably take a TON of color.
(I'm a recent convert... can you tell? LOL
Good luck!
I googled Hi-ratio shortening after I saw that. I know a lot of people that use it. You do have to order it. There are a lot of specialty places that sell it.
The website I saw was kitchenkrafts.
http://www.kitchenkrafts.com/product.asp?pn=IN1103
It seems like it would be more expensive to go with the smaller tub then to just bite the bullet and order a bigger tub, but I don't have the money up front to do it that way sometimes.
This place sells them in 3 lb tubs.
I don't know where to get Hi-Ratio shortening either....we have 1 store that specializes in cake and candy supplies and they don't sell it!!
So, Bump again!! I wanna know too!
What is Hi-ratio shortening? Where can find it? I don't have any speciality stores in my area. I can get the pans and pillars, everything else is hard to get. I have to order it or drive hours to get it.
I get my Alpine hi-ratio shortening from: The Baker's Kitchen The price of the 50lb. cubes are comparable to other places and shipping is very good (unlike some other places).
Check out this thread on hi-ratio shortening--leana is usually a wealth of information on it! http://www.cakecentral.com/cake-decorating-ftopict-34464.html
Does it work the same as Crisco? What about flavor does it add anything weird?
The flavor is oustanding compared to Crisco. Once you try it, you will never go back to Crisco! The consistency is better, it tastes better, it smooths better and it even cleans up better!!
I can't help much with the wedding cake hints - I don't make them yet. But I will give my vote for the hi-ratio shortening. I just started using it and I really like it - more smooth and less "greasy" feeling and tasting than using regular Crisco. I use slightly less of the hi-ratio - ex: recipe calls for 1 c Crisco and I used 3/4 c hi-ratio. Still was able to incorporate all the sugar and came out same consistency as using a full c of regular Crisco.
Wow you guys are great! I will try and get some before I start. Another question?
1. When would you start making the cake? It is for NOV 12 I can't really start on it until the first of November. Is that enough time?
2. The bride wants buttercream roses. Those can be made ahead of time and frozen right? Do I defrost before putting on Cake?
I know I can do this! I just need to get all of my ducks in a row.
I know, I know Deep Cleansing breath. AHHHHH
or I could like my five year old told me and CHILL! 
Missyek you have been trying to talk me in to getting this stuff for so long. I finally gave in. Can't wait until my husband sees that bill! LOL.
Hee Hee--that is why I just do and not tell! 
You know I would have given you some to expirement with... 
Wow you guys are great! I will try and get some before I start. Another question?
1. When would you start making the cake? It is for NOV 12 I can't really start on it until the first of November. Is that enough time?
2. The bride wants buttercream roses. Those can be made ahead of time and frozen right? Do I defrost before putting on Cake?
I know I can do this! I just need to get all of my ducks in a row.
I know, I know Deep Cleansing breath. AHHHHH
or I could like my five year old told me and CHILL!
For making the cake, it depends on what you would like to do. I personally don't like to freeze my cakes unless I want to sculpt something so I would spend a sleepless night baking a couple of days before. Some people love the convenience of making ahead of time and freezing. If you have the room, I would say go for it!
Adn yup, roses can be made ahead of time and frozen. I wouldn't defrost them first, I don't think there would be a need to. This way if they are still frozen, you can pick them up with your hands and place them a lot easier.
Good luck with everything, and yup, deep breaths!!! 
I'm no help on when to start baking but I will say make an extra layer or two - just in case! I've seen many a large cake break.
And for your buttercream - you could use regular Crisco - if you decide not to buy hi-ration shortening, and add some clear butter flavor. It does taste pretty good.
Pink
Do you know of anyone who owns/works at a restaurant in your area?
Restaurant suppliers will carry this & deliver it to the local restaurant, most likely.
When I had my restaurant, I often ordered items for people in town who couldn't find them anywhere else.
Maybe that would help.
Tim
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