Couple Of Questions For Making An Upcoming Wedding Cake ...
Baking By blackrosepetals91 Updated 24 Jul 2019 , 1:35pm by SandraSmiley
Hi all,
I'm new to this forum so sorry if I've not asked this in the right place or done anything wrong.
But I have a wedding coming up in September for which I am (attempting) to make a wedding cake for. It's a very small intimate wedding so its just 2 tiers, one being 8 inches in diameter and the other 6 inches. My questions are:
- the cake is essentially white with black fondant cut outs e.g of elephants stuck to the cake. Is it better to do this on white fondant or buttercream?
I before to frost a cake with buttercream, but I don't know if the fondant cut outs would just fall off, plus I can never seem to get white buttercream, and it always seems to sweat.
- Secondly, the other things being attached to the cake are possibly artificial rose flower heads that I've found online. They have no stems to push into the cake, so I'm not sure of the best way of securing these to the cake. Does anyone have any ideas?
- Lastly, I did a practise run on the weekend and it didn't turn out that great. I only have 1 tin for each tier, so I baked the 8" and 6", took them out, put in fresh batter and cooked another layer. But when it came to stacking the cakes, they were different sizes. Does it work to just trim the cakes around the sides to both layers for each tier the same diameter? I only ever see people trimming cakes to level them off from the top.
Sorry, a lot of questions here but I'm starting to freak out and panic !!
you ask: ......... cake is essentially white with black fondant cut outs e.g of elephants stuck to the cake. Is it better to do this on white fondant or buttercream? I before to frost a cake with buttercream, but I don't know if the fondant cut outs would just fall off, plus I can never seem to get white buttercream, and it always seems to sweat..........
You can do it either way. I have done both. The sweating is due to the change of temp - going from cold to warm. No problem......just DO NOT touch the cake in any way until the sweating evaporates which meant it has come to the same temp as the room. When placing fondant cutouts onto b'cream, just pipe an open circle of b'cream on the back of the decoration before placing on the cake & hold for about 10 seconds. It should stay and not fall off :) If placing the cutouts on a fondant iced cake you can do one of several things: very lightly dampen the cutout w/water; or use a dollop of melted chocolate or the same as above - pipe an open circle of b'cream.
you ask........: - Secondly, the other things being attached to the cake are possibly artificial rose flower heads that I've found online. They have no stems to push into the cake, so I'm not sure of the best way of securing these to the cake.............. The same as above........
............. did a practise run on the weekend and it didn't turn out that great. I only have 1 tin for each tier, so I baked the 8" and 6", took them out, put in fresh batter and cooked another layer. But when it came to stacking the cakes, they were different sizes. Does it work to just trim the cakes around the sides to both layers for each tier the same diameter? I only ever see people trimming cakes to level them off from the top. .....
If you use the same tins how could they be different sizes? Yes, you can trim around carefully.
Being a new member on this site means you will NOT be allowed to answer any post - even the one you have posted for about 30 days so just make a new post and refere to this one if you wish to comment or ask further ?s about this post.
yes you can trim the sides -- I do for my cakes after I set up the individual tiers because my different layers come out different sizes too -- no two cakes are exactly alike in my experience -- it makes the icing go on easier too -- you can get a more uniform thinner layer around the outsides --
if you meant the icing is too sweet you can add some white balsamic vinegar -- a tablespoon or two per regular recipe --
https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
the owners of the forum here make it so that new members go through an introductory period before they can reply to threads -- so as kakeladi said, please start a new thread to continue this or any of your discussions until the introductory period is over and you can all of a sudden one day hallelujah reply to threads 
Wishing for a room-temperature-stable cream cheese frosting? CakeCentral.com user -k8memphis has developed the next best thing. This buttercream offers the subtle tang of cream cheese in a worry free stable American buttercream. It even crusts!
INGREDIENTS
- 2 pounds sifted powdered sugar
- 1 cup (2 sticks) butter, not rock hard
- 1/2 cup heavy cream *reduce this amount by the amount of vinegar you use.
- Pinch salt
- 1 tablespoon pure vanilla extract, I probably use over a tablespoon
- 1-2 tablespoons of white balsamic vinegar, I use 2-plus tablespoons
INSTRUCTIONS
- Combine all ingredients.
- Beat for 10 minutes until smooth.
Totally agree with both kakeladi and -K8memphis: Yes, you can adhere fondant cutouts to either fondant or buttercream, either works well. Yes, you can easily trim your cakes to insure they are the same size, fill and stack, then trim all layers at the same time. As kakelaid said, you can attach the artifical flowers with buttercream or melted chocolate, but I would do so with caution. Be sure the material of which they are made is not dangerous.
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