1St Wedding Cake Coming Up And I Have A Few Questions
Decorating By hockeygirl658 Updated 16 Oct 2006 , 3:06pm by thems_my_kids
I am doing my first wedding cake for this Saturday. It is a fairly simple design and I am feeling fairly comfortable about that part. The concerns I have are as follows.
1. Bride did not have a cake pedestal or stand. Should I just use a cake board or foam core for the base? (I don't care if I ever see the boards again.)
2. I went to look for cake boards this weekend and came home more confused than I started. I am doing 12", 10" and 8" tiers. All the board packaging recomends using a board larger than the cake it is sitting on. How do I cover all that up? Won't it look bad? Wouldn't it be easier to use boards the same size as the cake?
3. The bride and I found eachother 12 days before her wedding. (Long story short, her baker had a family emergency and has left the state for an undetermined ammount of time.) She is being super flexable and willing to sacrifice just about everything she wanted in a cake. I convinced her we didn't have to be THAT sacrificial and we are back to what she originally wanted. She wants chocolate cake (no problem) but has no particular leanings on dark, light, fudge, devils food, german, etc. I showed her a picture of a Red Velvet cake and she is now in love as her colors are Red and Silver and her cake will match the colors. The point of all this is......... Is Red Velvet dense enough to stack? Can I doctor a scratch recipie with pudding and eggs? Would I be better off to use BC Butter Recipie Chocolate and doctor it with buttermilk in leiu of water, the extra egg, pudding and a bottle of food coloring in each mix to turn it the classic Red Velvet red?
Sorry so long, but the more I think about this cake the more questions I have.
Thanks for your help!
1. for the cake i did there was no stand so i just used a thick cake board covered in a patterned foil.
2. i use cake boards slightly larger than the cake just for transportation purposes. then when i get to my location and i'm going to stack my layers, i cut the board to the same size as the cake so my board doesn't show. then i stack and put on a border as usual. but if you're stacking before you get to your location then i would say just to buy the boards the same size as your cake and trim as needed.
3. i have no idea. i use the cmd's chocolate kahlua cake recipe and it is totally dense yet moist and oh so rich and yummy.....i'm getting a craving. lol.
anyway hth!!!
Red Velvet cake should be fine. Just remember to dowel rod the cakes. I would use your base board about 14 inch minimum. Double board it, so you have a strong base, that is if you are using cardboard. I always cut my other boards to fit exactly under the other cakes that are stacked on top. Usually your cake will shrink some, so I always cut 1/2 inch shorter then my layer is. In other words, if I have a 10 inch cake going on top of a 12 inch cake, I cut the board to a 9 1/2 inches. I don't know if you are using fondant or BC. But fondant needs to be even to the cake to have a smooth edge. OnBC if you don't cut the board and leave it at 10 inches you can always cover what is showing with a border. I hope this helps. Good Luck with your cake. You know you can always get a strong box, and put material on the top to raise the cake up. Good Luck.
2. I went to look for cake boards this weekend and came home more confused than I started. I am doing 12", 10" and 8" tiers. All the board packaging recomends using a board larger than the cake it is sitting on. How do I cover all that up? Won't it look bad? Wouldn't it be easier to use boards the same size as the cake?
Here's what I do......the cake board is the same size as the cake, always. Then it doesn't show if the cake is stacked and it protects the plates when the cake is cut if it is tiered. Make sense? If you are doing a tiered cake, then you will probably need the plates that fit with teh columns that you are using and I was told those plates should 2 inches bigger around than your cake.
And if i do a stacked cake I take a bag of icing with me to deliver it and then stack the cakes on site and do the bottom border real quick, that way you're sure not to mess it up during set up. HTH!
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