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I just watched an old episode of Julie Childs which featured a young (and pre-prison!) Martha Stewart! They made the most amazing wedding cake. I HIGHLY recomend watching that before attempting it on your own! They had quite a few catering/chef techniques and tips for things I never would have thought about! I just did a google search and I can't seem to find it. But it's a 3 tiered cake with buttercream frosting and apricot filling, and it's decorated with little hand-made fondant cherries and fruits. ANYWAYS - I opted to do hand-made cupcakes with a small cake on top to cut. WAY easier to bake and WAY easier to make up for mistakes when your in a specific time restraint! Good luck!
For any kind of cake that is going to be pretty heavilly decorated, especially a tiered one DO NOT use a boxed cake mix. Even though the duncan hines and betty crocker mixes make a pretty delicious cake, they are much too fluffy and just will not hold together well enough for a wedding cake. Most cake recipes made from scratch make a sturdier cake that can be stacked, decorated, carved without falling apart. I have made a number of wedding/event cakes, let me know what kind of cake you are looking to make and I'd be more than welcome to share my recipes!
Look here for a FANTASTIC resource on a DIY wedding cake. Fantastic.
http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/
She has several posts about it, but on that one it links to all of them. :)
Hello - I'm making my own wedding cake too! Depending on the size of your cake (mine will be for 250+) you will probably a need a 5qt mixer to make life easier on yourself. And I absolutely recommend "The Cake Bible". You can find it at amazon.com... I bought a used one and its worked well. They have every kind of cake recipe you can imagine. It also has a base recipe and tells you how to multiply it to get the size cake tiers you will need. It tells you how many tiers of what size you will need for each person. It is awesome. It has saved my cake making life! I'm doing practice cakes. I've found that - once you have the pans - you can make the cake for about $30. (again, yours might be less, mine is for a lot of people). The hardest thing I've found is the icing. You need to make sure you have a good icing that won't melt or slide off. I'm still in the process of fine tuning my icing skills. Mine is a little too stiff right now, so its tearing the cakes. Feel free to ask me any questions you have... I've done 2 practice cakes so far... and will probably do 2 or 3 more before the wedding! Good luck!
I never realized the "box mixes" produced too fluffy a cake. I guess wedding cakes need a finer crumb.
Thank you all!! I have a couple of months to experiment and decide. I know I can make one cause I did in HS and that was only... 7 years ago... ok not the point I think I can do this. :)I'll keep everyone posted if I make any huge mistakes that I don't want any of you to make. :o)
I too am making my own wedding cake and have made a few practice cakes...the absolute best recipe I have found is this White Almond Sour Cream Cake, it uses boxed cake mix but you add other stuff to it, it is a very sturdy cake, I have even used the recipe for some carved cakes and its so dense and moist, everyone who has tried it, loves it!
here's the link...there are also recipes on the page to alter it for other flavors
http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630
oh, and I almost forgot, the icing recipe I found to be the best so far:
My wife made our wedding cake. The cake had four layers. The bottom one was dark chocolate cake with chocolate ganache filling and vanilla butter cream icing. The second was lemon cake with raspberry mousse filling and lemon butter cream icing. The third was sour cream spice cake with pecans and sour cream frosting. The top layer was the traditional British fruit cake with marzipan and royal icing, which we saved for our anniversary.
What she did was to use a cascading cake stand (see picture, below), instead of trying to stack one layer on top of another. That gave her a lot more options on the cake, because she didn't have to worry about the sturdiness of the bottom layers.
CakesSmall.jpg (19.3 KB, 25 downloads) 2 years old You must log in to post.
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So I made a wedding cake way back in HS in food catering, but was wondering if anyone had any advice on what type of cake to make. I remember my food catering instructor saying that it is best to use a less fluffy cake but can't remember the brand that we used. Does anyone know?? I think it was Duncan Hines... But I'm not sure.