Need Help...wedding Cake Due Tomorrow!

Decorating By Katie-Bug Updated 16 Oct 2006 , 3:22am by Mommyofseven

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Katie-Bug Posted 13 Oct 2006 , 4:48pm
post #1 of 19

Okay, I am making this cake. The deisgn is from Publix. I have never made the garaland before... icon_confused.gif ...now my problem. My buttercream is really soft, I have lots of water and flavoring in mine, should I make these out of Royal?

THANKS! Katie icon_biggrin.gif
LL

18 replies
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Elfie Posted 13 Oct 2006 , 4:50pm
post #2 of 19

You need stiff to do the stringwork. My stringwork breaks if the frosting is too thin. Royal would work, but again it works better if it is stiff.

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DianaMarieMTV Posted 13 Oct 2006 , 4:53pm
post #3 of 19

stiff with a little corn syrup added works best for me. good luck!

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dl5crew Posted 13 Oct 2006 , 4:58pm
post #4 of 19

Stiff is best. You could either add more sugar to your buttercream until it's a stiff consistency or make royal. Either way should work.

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CupCake13 Posted 13 Oct 2006 , 7:09pm
post #5 of 19

I agree, stiff with corn syrup for flexibility.

And for the cornelli, add a little water, but not a lot.

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Jenn1978 Posted 13 Oct 2006 , 11:50pm
post #6 of 19

I totally agree with the corn syrup, it's holds better much better! For teh cornelli lace i would definitely soften it, if not your hand may be hurting by the end! I hate doing cornelli lace but I think it looks so pretty icon_rolleyes.gif good luck with it! I'm sure it will turn out fine!

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Phoov Posted 13 Oct 2006 , 11:58pm
post #7 of 19

I would do it all in BC....and like the others have said, the syrup will help with the stringwork.

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Jenn1978 Posted 14 Oct 2006 , 12:06am
post #8 of 19

wow I just reread my reply above...Better much better? What on earth was I talking about? I think i need to get some sleep icon_smile.gif

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Katie-Bug Posted 15 Oct 2006 , 10:19pm
post #9 of 19

WUHU! Here it is! What do you guys think? Any pointers?
LL

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IHATEFONDANT Posted 15 Oct 2006 , 10:22pm
post #10 of 19
Quote:
Originally Posted by CupCake13

I agree, stiff with corn syrup for flexibility.

And for the cornelli, add a little water, but not a lot.




Stiff BC or royal?

How much corn syrup?

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mgdqueen Posted 15 Oct 2006 , 10:23pm
post #11 of 19

beautiful job! It's a very pretty design.

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cake302003 Posted 15 Oct 2006 , 10:43pm
post #12 of 19

culinary creation.......What you did to look so perfect. Is it royal or bc? For how many people is this and what size of the pans did you use?

Great job! I have to make a cake for 300p and this look good.

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conb Posted 15 Oct 2006 , 10:52pm
post #13 of 19

Great job!! thumbs_up.gif

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sandie Posted 15 Oct 2006 , 10:59pm
post #14 of 19

very pretty

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all4cake Posted 15 Oct 2006 , 11:00pm
post #15 of 19

Beautiful!

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cakegirl0315 Posted 15 Oct 2006 , 11:07pm
post #16 of 19

very beautiful!

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Katie-Bug Posted 15 Oct 2006 , 11:51pm
post #17 of 19

Thank you all SO much!
I used a 14'sq, 12'rd, 8'sq, and a 6' rd. I figure that to be 161 servings, I use Earlene's Cake Serving Chart.
The cake was plain white with Crisco Buttercream, nothing fancy. I ended up using my buttercream on all the decorations, except the calla lily's and the roses. I didn't do the swags until the day of the wedding, and it is quite cold here so it held up great! (Thank Goodness!)
I haven't heard from anyone yet, so I don't know if they liked it or not. I really hope so. I haven't done a wedding cake since the horrible hexagon wedding.
Wish me luck! Thank you all so much! icon_biggrin.gif Katie

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Jenn1978 Posted 16 Oct 2006 , 3:14am
post #18 of 19

your cake turned out absolutely beautiful!!!!!!!!

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Mommyofseven Posted 16 Oct 2006 , 3:22am
post #19 of 19

Absolutely beautiful You did a great job. Wow

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