Iso Your Best Wedding Cake Advice/recipes
Decorating By mkmommy Updated 4 Apr 2008 , 10:31pm by beccakelly
My SIL asked me to make her wedding cake. I'm totally flattered but a little overwhelmed too. I've never done anything that fancy yet. Luckily for me, she wants it pretty simple so I think I can do it. basically just a buttercream, square stacked cake with ribbon around the bottom and fresh flowers. My problem... getting the icing smooth. That's why I love fondant so much, covers up those flaws, but she doesn't want fondant. So here a couple questions and I'd love your advice:
-I'm going to try the melvira method of smoothing the icing. What are your thoughts about the crusting buttercream recipe/flavor? Does it taste good? Are there other buttercreams that are easy to smooth out?
-What are your favorite cake and filling recipes and combinations? She really hasn't given me any direction of what kid of cake she wants so I'm on my own.
-When do you stack the cake? Before you get to the reception or there at the actual place?
What else should I know or do?
Thanks for helping basically a newbie!
Sara
I haven't really used the melvira method but many people on this board have with wonderful results.
I did a wedding cake with buttercream icing and strawberry filling. I've also done a large cake with lemon curd filling.
Personally, I stack my large cakes at the site. The reason I do this is that I simply cannot carry a 3-4 tier cake. They are just too heavy for me. And one cannot always depend on there being a cart at the site.
My other suggestion would be to do as much ahead as possible - cake board, etc. And don't forget to take a repair kit.
how large is your cake? i transport almost everything completely assembled. i can carry up to a 6, 10,14 by my self, and for larger cakes my husband helps. i hate assembling on site, i feel rushed and awkward working in an unfamiliar place. to transport i put four 4" SPS supports in each tier, then dowel them together with bamboo skewers. cheap, easy, effective. and very sturdy. i've never had a cake budge putting htem together this way.
i tried the melvira method, and it was okay, but i prefer my own method. its similar to sugarshacks, but with a couple changes (basically expedited for time efficiency). so i recommend buying her DVD, the art of buttercream and learning to smooth buttercream that way. its a very helpful DVD.
as far as flavors go, my most popular combinations are white chocolate cake with raspberry filling and chocolate fudge cake with raspberry filling.
in my repair kits i bring extra icing, extra decorations (dragees, sugar flowers, royal icing pieces, etc), a spatula, something to smooth icing with (i use viva paper towel) in case it gets smudged. i always have ribbon, tape, and scissors. basically i bring anything i think i might possibly want.
beccaKelly,
What do you do for your white chocolate cake? Just white cake with white chocolate pudding added?
Also, how would I go about getting sugarshacks dvd? The shopping page of CC won't load up for me.
i bake from scratch, and i use my base yellow cake recipe and add 4 oz melted ghiradeli white chocolate to each batch of my batter.
here is a link to sharon's website:
http://www.sugaredproductions.com/
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