Is This The Norm For Kitchen Cakes?

Decorating By nan_c Updated 13 Sep 2010 , 7:30pm by nan_c

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nan_c Posted 13 Sep 2010 , 7:12pm
post #1 of 3

I was at a wedding recently and they asked me to cut the cake. I went prepared with indebi's cake guide but was shocked when I cut the cake. The corners were mostly icing icon_eek.gif . There had to be over an inch of icing all the way around the cake. The ladies helping serve were asking me if this is the way sheet cakes are done. I only do family cakes but there would be no way I would send this out of my kitchen. One end of the cake didn't even have the rasberry filling as it was domed to much. I got a picture of the better end, will try to attach.

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leily Posted 13 Sep 2010 , 7:21pm
post #2 of 3

there would be no way it would come from me. No this is not the norm. And as for the cake being domed, it sounds like someone didn't know what they were doing. It doesn't matter what shape the cake is or what even the cake is for. EVERY cake is leveled. When the kitchen cake is cut you should not be able to tell where it came from. It should look the same as the wedding cake does when it is cut. Same number of layers and filling... and the same amount of icing too.

So out of curiousity, what did the wedding cake look like? I have this horrible mental image after hearing about the kitchen cake.

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nan_c Posted 13 Sep 2010 , 7:30pm
post #3 of 3

The wedding cake was beautifull. That is why I was so shocked with the kitchen cake but, I have to tell you I was really afraid to cut into it as I thought it would be a disaster too.

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