I need some advise on 2 large cakes I am doing: I am asking lots of questions and seem extremely needy today...lol But need the expertise help as to not make these structures and cakes multiple times or give myself a stroke in the process!
SO HERE WE GO!!
One is in the shape of a Dolki (Indian rum) to feed 240+... I am thinking do sheet cakes and build up, use rice crispy treats cut in circles at each end. My question is should I build a support between the sheet cakes? I am thinking of weight issues. Also thinking of 3 layers then maybe support before add other 3 layers?
Also this will be sitting in what looks like water...thinking to make a large round stand with sides and fill with isomalt to appear as water...any thoughts?? I need easy if possible
2nd cake same bride...
Will have a base made of 6 - 8'' rounds next layer 18'', then faux layers 16'' 12'' double, 10'', 8'' and 6'' will be anniversary layer.Question here is any ideas on support for that 18'' on the 6 - 8'' cakes? The picture attached kinda' gives you an idea of the base of the 8''.
We are building a 26'' cake stand but I am at a lost of what to do about the 18'' sitting on the 8'' cakes. I don't want them to collapse and am pretty sure since that 18'' will sit in the middle of each cake if I run large rods it will effect the cake slices we are needing.
It is crazy that I said yes to these cakes but now I am all in and the wedding is in December as ANY good advise would be wonderful, I am all ears. I at least I think have mastered the Indian flavors, as the cakes will be Saffron layers and Rosewater flavors! Any advise other advise or tricks to using those flavors would be great also. For the Rose Water I cooked down fresh roses with honey to infuse the icing and cake along with Rose Water essence. Would love to be able to keep the roses in the cake a rose color as they tend to get darker in the cake with heat. Icing is beautiful with the fresh roses in it.
Last question, not to profile but I am a white baker using Indian flavors and have gotten beautiful results with the Saffron ( love the flavor now)...however my tastes are not as astute as the Indian culture and at first was told I did not have them strong enough....so my question is how much is to much when using Saffron? I used 2 pinches with tbl of milk and sat over night to bloom. Should I use 3 or 4 pinches to get the stronger flavors with out being to strong??
lots to digest there -- sounds like a fabulous order/opportunity -- so the indian drum, the dolki, is laying down right? yes every four to six inches of height you need to use support, aka board & dowels --- but ultimately you need to define "sheet cake" how big are they -- because that term is used for so many different sizes --
i'm gonna bust out my dummies and set up like your tier cake -- and i'll be back this afternoon with what i came up with for that --
and while those flavors sound amazing i've never worked with them like that but yeah you gotta ramp it up -- i love indian weddings they get so elaborate sometimes
but with this amount of cake you need to allow for some servings to be lost to dowels and maybe if someone drops one or two pieces -- i added about 10% give or take a few -- unbeknownst to the bride just for good measure -- and you absolutely have to dowel an 18" cake sitting on top of other cakes -- i used one inch wooden dowel that i got cut at the hardware store so they were even steven no worries and they just stand on their own on the table being one inch across so they are super super secure and efficient but i had a real tier cake on top of that so i needed it --
and i didn't do it then but i've learned to wax the dowel or wrap them securely in foil -- to prevent the woodsy smell/taste to permeate the servings surrounding them --
Glad to see k8 add her last paragraph:) Yes, do dip those dowels in wax or candymelts. Wrapping in foil (IMHO) isn't a great idea as it could bunch up, tear etc when being pushed in/removed from the cake. Definately put dowels in the lowest tiers (those 8"ers) to support all the upper tiers - that 18 isn't exactly weightless :) Put a 14" or 16" circle on top to mark the placement of the dowels - spreading them around that circle. About 10-12 should be right - just be sure each of those 8"ers has at least one dowel in it. The 18 also probably should be doweled. Usually I don't dowel if a dummy is going on top because they are so lightweight but in this case there will be 4-5 so w/icing that adds some weight - protect yourself from possible trouble:)
The only advice I c an offer re flavors is to bake at a lower temp a bit longer. High temps force flavor out. Try baking at 300 degrees F for the 8"ers about 15-20 minutes, then turn the temp up to 325 for an equal amount of time. That has worked *very* well for me. I am not fimilar w/the amount of baking time for an 18"er so again, about 1/2 at 300 then 1/2 at 325.
Using a center dowel does not destroy many servings, if any. It also does little to hold a cake together - it mostly give false sense of security. I have delivered many tiered cake w/o ever using one. Using 1" thick dowels seems to me to be overkill but then maybe K8 has delivered more cakes than I have on different types of roads:)
well no it was a gigantic cake -- it had a ton of 6" cakes in a circle -- wait no i remember -- it was two 16's stacked and the bottom 16 was surrounded by 6" cakes cut in half to make a gigantic blossom shape -- then like 57 more tiers on top of that -- oh i'm exaggerating -- probably just 53 or 54 hahahahaha but i loved those dowel -- super secure -- but only for such a whonking cake
I was planning to use the dowels or a the plastic support tiers but felt the plastic supports with snap in legs would be to off centered. Even though using faux for the center I still need the sturdy structure...I have another 7 layer all cake coming in March for another event...this is a dry run.
Re temp on baking cakes: I baked all my cakes no matter the size or flavor at 300 F for 1/2 the time, then raise it to 325 for the remaining time. Gives you a nice flat, moist, flavorful cake. Almost never had to lever them as they bake up w/o that hump in the center :)
you could put a seven inch dummy in the middle of the eights -- as tall as the eights -- and put one or two narrow dowel in the eights --
piping gel makes nice water -- just color it blue -- infinitely easier than isomalt -- and nobody gets stomach cramps from the piping gel like they can from isomalt --
i'm not getting your vision for the drum -- 6 sheet cakes will feed 600 -- so idk -- but you can carve the cake to get the rounded shapes -- no need to break out the rkt unless you want to --
i love your project -- i have always loved quantity cooking and large large involved cake projects like this -- so much fun!
my husband always teases me about how i can't cook for a few -- i have to cook way too much -- yep :)
Kakeladi
Thanks so much for the help!! I have always been afraid to cut temp but I am going to try that, if it works for you it should work for me!!
k8memphis
For the drum, I know it is a lot of cake but I am trying to make room for the carving. The rkt I was thinking would make the ends appear more authentic. Since the mother of the bride let me know the ends were super important to the symbolism
I love the idea of the 7'' in center, I had been thinking of even just adding another 8'' to the middle....at this point what is 1 more cake...lol the gel is an option I was just thinking about movement during transport with gel.
I am thinking it to death! But than you all so much for the advice.
gel doesn't really budge -- it sets up when exposed to air -- no worries --
Re coloring piping gel: It takes just the teenyest, tinyest hint/amount of color! Be careful to not over color it. You can always add a bit more, but it's almost impossible to tone down the color once it is over colored. As K8 said, gel does not move once on the cake. You don't make it that thick:) Just a nice smear is all that's needed.
Quote by @%username% on %date%
%body%