(Closed) Lets see the DIY cakes

posted 8 years ago in Food
  • poll: What do you think about a DIY wedding cake?
    No way! Go to a bakery. : (4 votes)
    22 %
    If you have the time, go for it! : (14 votes)
    78 %
    Other (explain below) : (0 votes)
  • Post # 3
    Member
    583 posts
    Busy bee
    • Wedding: July 2010

    Good idea for you, bad idea for me. Have fun with it!

    Post # 4
    Member
    423 posts
    Helper bee
    • Wedding: November 2011

    Try it! Rent some pans, look up a recipe/buy a box of mix and go for it!!  I know at my local shops there are often classes on fancy cake decoration, so that’s another thing to think about.  

    Like you said, you have a year, so worse comes to worse, in 6 months you realize you just can’t get good enough, and have to scramble a bit to find a cake. 

    Post # 5
    Member
    647 posts
    Busy bee
    • Wedding: June 2011

    I think as long as you’re realistic about what you can handle, you should go ahead with it!  Don’t bite off more than you can chew, design-wise, but there’s no reason you shouldn’t make your own cake if it’s something you find fun.  I don’t think I’m making mine, but I’ve thought about it, and thought this article was a good place to start:

    http://www.thekitchn.com/thekitchn/desserts-for-a-crowd/home-cooking-the-homemade-wedding-cake-064605

    Post # 6
    Member
    2781 posts
    Sugar bee
    • Wedding: July 2010

    Practice makes perfect! Our wedding cake was DIY’d by a guest as their present for us. It was gorgeous and she was really happy with how it turned out. 

    Post # 7
    Member
    164 posts
    Blushing bee
    • Wedding: October 2010

    i say totally go for it, I plan to make mine.  I started practicing about a year out from the wedding too.  so far, I am liking how they are turning out, and my friends and family don’t mind taste testing either!

    Post # 8
    Member
    166 posts
    Blushing bee
    • Wedding: July 2010

    I have made two cakes: one for a rehearsal dinner (pie was served for the actual reception, so the cake was served at the dinner) and one more traditional wedding cake, which is my avatar photo or whatever that’s called. I posted about this somewhere previously, but I would strongly urge you to reconsider DIYing your cake unless you have a very small number of guests or you don’t mind serving a cake from a boxed mix or a cake that is supposed to look a little messy. I was completely surprised by how much time it took to put everything together–I had been considering DIYing my cake before I made these and it completely changed my mind. Making a test run of a cake is REALLY, REALLY different than making the cake for the actual event, and things take a lot more time than you think they might (and I am a pretty fast worker but it still took forever). Here is a breakdown of my experience just in case it can help you:

    Breakdown for cake 1 (two tiers of a berry tiramisu, so it was supposed to look relaxed and rustic and gooey):

    Shopping for ingredients (1 hour)–this was easy beacuse I was able to get pretty much everything at BJ’s wholesale club in one stop, the ingredients were fairly simple.

    Day before: 7 hours time for baking 9 sponge cake layers, preparing 3 gallons of mixed berries, and 1 gallon of simple mascarpone and whipped cream frosting (this was for 75 people)

    Day of: 90 minutes for filling, frosting and assembling the tiers at home + 45 minutes for packing the tiers up carefully + 1 hour 15 minutes assembling the entire cake on site (doweling the cake and stacking the layers + putting on decorations and doing touch-ups with the frosting)

    Breakdown for cake 2 (three tiers of almond pound cake with blood orange curd filling and swiss meringue buttercream frosting, to serve 140 people):

    Shopping for ingredients: 2-3 hours–this was more difficult because the ingredients were all over the place at different stores. I got the 8 lbs of butter, 60 eggs, and 5 lbs of sugar (I know, I know–this is completely horrifying) at BJ’s and had to drive all over MA to find the other ingredients (almond paste, blood oranges)

    Baking layers and making 2 gallons of buttercream and 1 gallon of blood orange curd: 16 hours (13 hours on day, 3 hours the next)

    Packing up layers and frostings/fillings for transport (from Massachusetts to Washington DC): 1 hour

    Frosting, filling, doweling, stacking, and touching up cake on site: 4 hours on the day of the wedding–and the cake was not really even that fancy lookin’

    These breakdowns don’t include the time that went into figuring out the logistics of everything too!

    I just decided that I did not want to spend even close to 4 hours on the day of the wedding assembling a wedding cake. The issue is not your baking skills–if you can make a birthday cake, you can make a wedding cake if you read up on it and follow the directions–but it really is just a time issue. I would definitely make a cake for a dear friend’s wedding again in a heartbeat, but would never have made it for my own. If you do decide to do it please feel free to message me if you want any recipes or a breakdown of how we transported things or anything like that. 

     

    Post # 9
    Member
    398 posts
    Helper bee

    Just a thought.  Make sure your venue will allow homemade cakes. 

    I was going to go this route but most of the places will not allow you to bring a cake that is made from an unlicensed place.  

    They even stated they baker had to set it up. 

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