Lots Of Questions....please Help

Decorating By JRAE33 Updated 12 Sep 2007 , 12:15pm by JRAE33

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JRAE33 Posted 10 Sep 2007 , 12:58pm
post #1 of 7

Okay...I've been talking about this for months, but the time is finally here. In 12 short days I have to deliver my first ever wedding cake...but no normal wedding cake. I am making 28 (2 layer, 6 inch round cakes) centerpiece cakes. What was I thinking?! Anyways...I have lots of questions...

1) I am frosting in bc, but want to accent with rbc. How do I attach the rbc to the bc? I've never done this!

2) It's an outdoor wedding. How long can the cakes sit out? I'm not worried about the cake so much as the bugs and stuff, you know what I'm saying?!

3) Plan is (I don't have a freezer) bake on Wed, base coat Thursday and decorate Fri. Cakes should be fine?

4) How far in advance can I make RBC and cut out? What's the best way to store?

5) How much bc do you recommend per cake? filling with bc and smooth coating with bc.

I think that's all. I really appreciate any and all advice! This is my first time and it's for my sisters friend. THANKS! Jodie

6 replies
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jenlg Posted 10 Sep 2007 , 1:29pm
post #2 of 7

I can help you figure out somethings. You can use the buttercream to attach the pieces to the cakes. royal icing pieces can be made days in advance and just kept in a container or left out. How much icing you need depends on the amount of cake. I think somewhere in the wilton books there info on this if I'm not mistaken. Possibly one batch could cover up to two of the cakes. Depending on how heavy you put it on and if you crumb coat it. As for being outside, the hotter it is the quicker it may start to get runny. The cakes should be ok during the time period you stated, I'd personally cover whenever possible before icing them....to prevent drying out. I do anyways. Hope this helps you some!!

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JRAE33 Posted 11 Sep 2007 , 12:06pm
post #3 of 7

Thank you, Jen! I appreciate the feedback!

Anyone else? I'm starting to go into panic mood on these 28 cakes!!

Any help greatly appreciated! Jodie

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JanH Posted 12 Sep 2007 , 8:08am
post #4 of 7

Here's a link to Sarah Phillips (baking911.com) wedding cake page:

http://tinyurl.com/y2kcl8

Sarah advises that rolled buttercream will melt at 89 degrees F....

Here's a link to Wilton's making a wedding cake:

http://www.wilton.com/wedding/makecake/index.cfm

HTH

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leah_s Posted 12 Sep 2007 , 11:09am
post #5 of 7

I'd definitely make those accents out of fondant whatever they are.

Also you've got a PM.

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JRAE33 Posted 12 Sep 2007 , 12:11pm
post #6 of 7

Thank you for the links, advice, and PM! I appreciate all the help I can get right now!!

We are in MI and it's been on the colder side...my house was only 60 degrees when I woke up this morning. We've only been highs in the low 70s so IF it stays this way I'm not worried about humidity. Plus they are getting married at the beach and reception is there as well. It will be even cooler.

Thanks again for all the help. I'm getting really excited and nervous and frankly can't wait for it to be over.

Jodie

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JRAE33 Posted 12 Sep 2007 , 12:15pm
post #7 of 7

Jan- I just started checking out the baking911 website. It's wonderful...thank you SO much for sharing the link. Lots of help there! Thanks again!! Jodie

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