Hello All
Im looking for some advise. Im not a professional baker however I am a chef and have made cakes for friends down through the years. It has being a few years since I made a wedding cake and have one to make this Thursday coming which I am a bit nervous about.
I am going to the wedding myself so would like that all goes to plan. I have attached the picture of the cake. Have any of you tips or advise which will see this cake being a success. I'm nervous about achieving the sharpness of the cake and also the stacking of the cake. I will have to transport to the venue also. Regarding the butter cream has anyone any idea of quantity I would use ? The tiers are a 10" 8 " and 6 ".
Any tips or advise would be extremely grateful. eeeeeeek.
I always double my basic buttercream recipe for most of the cakes I do, so if I were going to make a bigger tiered cake like this, I would probably triple my batch. Especially because I like to torte my layers. If you Google Wilton’s size chart, it’s a little purple and white striped chart, it actually has buttercream suggestions for the cake sizes. That might make a good start for you.
For transportation, since the cake is a fairly simple design, I would probably transport it in layers and stack it on site, especially if you were already attending the wedding and are going to be there anyways.
There is (used to be?) a 'rule of thumb' to use one icing recipe using 2# of sugar per cake mix or any scratch recipe yielding one 8" round tier. Since this is a 'semi-naked' cake I'm sure one recipe will see you through just fine. I agree w/the other poster about transport.
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