Help! Making My First Wedding Cake
Decorating By photomom9177 Updated 12 Oct 2007 , 2:23pm by Delynn
I am making my first wedding cake next week.I have never made a tiered cake,and i will also be covering it with fondant.
Bride wants a simple scrollwork design and i don't if i should use thinned fondant or RI?Also was wondering if i should do the scrolls on the cake or pre-make them and glue them on?Any advise will be greatly appreciated.
thanks.
Congratulations on your first wedding cake!!! It's very exciting (and scarry!) Hang in there!
My first suggestion, make your own MMF-FlowerGirlMN has a thread with an awesome recipe, it's very sweet, but it does taste good! http://forum.cakecentral.com/cake-decorating-ftopict-521083.html
I'm not sure about the scroll work, my first instinct would be to use RI, but then again, I'm used to working with it a lot so I'm very comfortable with it. On a similar note, I'm not as well versed in fondant, so I'm not sure about doing it. If you do the RI, I would say pipe it directly on the cake, it breaks VERY easily and it might be more of a hassle to try to get them on the cake than to just pipe it on.
I've seen pictures on here where someone uses a fondant/clay gun to squeeze out strings of fondant-they're very pretty and consistent, so if you already have the gun, then you might want to consider that.
HTH! Good luck! Remember to give yourself enough time, and have fun!
Yea!! your first wedding cake. i remember mine.....i was crying before i was done!!!
i have done several wedding cakes covered in fondant and then decorated with scroll work. i have always just used either buttercream or swiss meringue buttercream. just be sure to practice before you apply to the cake so that you are sure you have the right look.
good luck...you will do great!!
Thank you all for the advise.Another question.How long will it take to make a 3 tiered square cake?sizes 12,8,6.how far in advance should i start?And also will pillsbury marble cake mix hold up against the weight of fondant?I'm really nervous and want to be sure i have enough time.thanks
Well, mine was a 3 tier... 6, 8, 12 round (in my pics). I work full time, so I made the cakes on Thursday night...made the bc on Friday night, then rolled the fondant (wilton-bad move-looks good doesn't taste good) on Saturday morning & decorated. I ended up being late, thinking I had more time than I did! The wedding was at noon and the reception was at 6... I got there before the reception got fully under way, but the guests were already there...
So I say, bake Wednesday, freeze the cakes, also make the fondant since it works better if you let it sit over night; make the bc Thursday (it took me all night to make enough because my KA is only 5 quarts); then roll out and decorate Friday night-so you're not running late on Saturday. Oh, and if you're doing RI, make that Friday night, too, because if it's fresh, it has better texture and all... And for Delynn: I always add corn syrup to my RI, I find it helps it stick better to whatever I'm decorating...
Anywhoo.. I used Duncan Hines box mixes and they held up just fine. I can't make a good tasting scratch cake to save my life!
Just don't get brilliant new ideas to try out the first time on a wedding cake-that's what happened to mine and it didn't work out quite the way I was planning... but it was salvagable.
Thanks everyone.I tried tomake a practice cake last night without fondant and the construction of the cake came out awesome.I have never built a tiered cake before.Ignore the scrollwork and funky pattern i was just doodling to practice icing texture and designs.I can't figure out how to post my pic.i'll keep trying.
I add 1 Tablespoon corn syrup to 1 c. royal icing, the wilton recipe makes 3 cups, so I just put the 3 tablespoons in when I'm mixing it all up...
To post a picture: Either add an attachment to the post (if you just want it in this thread) or, go to My Photos in the pink box under My account... I can't wait to see what you've done!!!
After you click on a 'Post a Reply' button look for the 'Attachment Posting Control Panel' section below the box where you type your messages. Click the box 'Add an Attachment'. Now there should be both an 'Attachment Posting Control Panel' AND an 'Add Attachment' section. In that second section, click 'Browse' which should take you to your computer's files. Find the pic you want, double click it. Now the long computer file path should appear in the 'Browse' box. Click 'Add Attachment' and then click 'Submit'. When you're done and look at your posting, hopefully there should be a paperclip somewhere on your posting which means you successfully attached a pic.
I sure hope what I'm telling you works and isn't too confusing . It's probably easier if you print this out (File, print...) or go to your home page and open another Internet Explorer browser so you can look at these directions in one and try doing it in the other.
Again, hope I'm helping, not hindering.
I got it posted.Yay!!! http://www.cakecentral/cakephoto_1135693.html
If the cake is iced in BC, then I would say scroll in BC. It adheres to itself quite well, just don't have the decorations sticking 2" off of the cake... unless you have faith that your BC won't droop... just pipe it directly on the cake, make sure it's not hanging off, and you should be fine! Good luck and have fun! 
If my BC rose petals are feathering at the edges, is there anything I can add to eliminate the problem? I started with stiff BC from the Wilton I class book, then I tried the thin BC from the same book (no time to make more so, any suggestions would be appreciated). Piping gel or corn syrup??? Grasping now.
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