Help!!!questions @ Making A Wedding Cake

Decorating By aoliveira Updated 23 Oct 2006 , 10:25pm by aoliveira

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aoliveira Posted 23 Oct 2006 , 1:43pm
post #1 of 6

Hi,

I was wondering what type of cake is best for making a wedding cake. I made a stacked cake and even though I used dowels, the cake was still lopsided and it looked awful. So I thought a different type of cake that wasn't so moist might work better. But every cook book suggest the fruit cake and I don't know who uses that for wedding cakes anymore.

Anyway, everyone on this board seems so knowledgeable, I figured I could get some advice here.

Thanks,
Alex

5 replies
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amodeoandrea Posted 23 Oct 2006 , 1:51pm
post #2 of 6

I haven't done my first wedding cake yet. But I know that I have read about using pound cake. Also there is a recipe on here somewhere for a more durable cake. I will try to find it for you.

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amodeoandrea Posted 23 Oct 2006 , 1:53pm
post #3 of 6

Here is the recipe

Durable Cake for 3D and Wedding Cakes

Serves/Yields: 2-9in rounds or 1-9X13 or 1 moulded cake
Prep. Time: 20 min
Cook Time: 30-35 min
Category: Cake Mix Cakes, Pound Cakes, Yellow Cakes, Birthday Cakes
Difficulty: Easy


This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.

1 Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream

Incorporate all ingredients together one by one on low speed.

Make sure to mix thoroughly between each ingredient.

Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
Source:
Contributed by: heartsfire on Sunday, April 24. 2005 at 12:02:48

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PerryStCakes Posted 23 Oct 2006 , 1:58pm
post #4 of 6

I use white velvet cake - can be found in the book "The Cake Bible", very often.

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Tim-n-SEMO Posted 23 Oct 2006 , 3:40pm
post #5 of 6

You did use separator plates between your tiers, right?

I put a level on each tier plate of mine before putting the cake on it to make sure it was all level.

As long as you're using separator plates & dowels, there shouldn't be too many problems with sagging...did you cut your cakes level?

Can't really think of much more than that...hope it helps.

Tim

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aoliveira Posted 23 Oct 2006 , 10:25pm
post #6 of 6

Thanks so much for the replies.

I did use the separator plates, but I didn't use a level. That's a great idea and I'll try it next time.

I'm going to try the recipe posted and I'll post with the results.

Alex

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