Post # 1
My mom wants to make my cake. She’s not a superbly experienced baker, so I need to find some recipes for the cake mix and the frosting. But I don’t want it so sweet. And also for the frosting, I don’t want that so sweet either. I’m open to any flavors right now, any suggestions would be appreciated!
Post # 3
You’re probably going to have to do a lot of trial and error! I would start with a few recipes and go from there.
Some less sweet frostings could be buttercream, whipped cream, etc.
You will probably want to keep it simple. White cake with raspberries and whipped cream, chocolate caramel or peanut butter, red velvet, vanilla, etc are probably going to be a lot more doable for a nonprofessional than something like lemon cake with white chocolate frosting and raspberry filling for example.
Post # 4
@raziel1687: I would think of a flavor that you want (vanilla, chocolate, banana nut, whatever) and find a recipe online from a place that allows comments like allrecipes.com. Many times, there are variations to the recipes according to people’s tastes, and you may find a recipe with a less sweet version. You can search for frosting recipes in the same way.
I have to ask though…if your mother is not that experienced at baking, why would either of you want her making your wedding cake? Not meant to be snarky, just genuinely concerned that it might not be the best idea.
Post # 5
@HisMoon: I have to ask though…if your mother is not that experienced at baking, why would either of you want her making your wedding cake? Not meant to be snarky, just genuinely concerned that it might not be the best idea.
Yeah I thought the same. Which is why, if they DIY, simple is better…less room for error.
Post # 6
1. She thinks she’s a good baker
2. I’m on a very tight budget
3. It’s hard to tell my mom no.
4. I would think it’s cheaper than buying a cake?
I am seriously thinking about just buying a simple wedding cake from like Publix (our grocery store here), and she can just work on adding the decorative pieces.
I’m severely having doubts right now about my mom doing it….
Because to buy all the ingredients and extra bakeware and decorative stuff, I think would be just as expensive as just buying the thing from the store? Because my mom doesn’t necessarily have all this bakeware stuff already. And I’m very concerned because my mom is always broke all the time…
Post # 7
@raziel1687: Ah okay. It sounds like it might be quite the expense and headache in the end. Like BlondeMissMolly said, your mom is probably going to have to try several iterations of recipes. I would price out some options at Publix, Sam’s, or Costco (I love their cakes btw). You should also check out Craigslist and see if there are any small business bakeries that could do a cake in your budget. Oh! What about cupcakes? Those would be easier to DIY and can still be found in grocery stores.
Post # 8
Well what I wanted was a 2-tier cake just for Fiance and I, and cupcakes for the guest. I think cupcakes are pretty hard to screw up. I never tasted a cupcake I didn’t like, but I’ve tasted tons of cakes I didn’t like. Maybe she can just make the cupcakes and I’ll buy the two tiered cake? They had this option on the publix website for a 2-tiered cake with cupcakes… I’ll see how much that costs first. And plus my Fiance best man works at Publix, maybe he can get us some deal or discount?
Post # 9
@raziel1687: I think that is a great compromise if she’ll agree to just making the cupcakes. Your FI’s friend might not be able to get a special deal, but he can at least use his employee discount!
Post # 10
I used Betty Crocker french vanilla cake mix. It was delicious. The key is to cook the cupcakes and/or cake only to the exact time it says…don’t overcook. It should be light yellow on top with just a tinge of golden brown. Let them cool for a few minutes and then put them into a plastic ziploc bag still warm and freeze them. get as much air out as possible. Freeze for a few weeks if you can. Defrost them in the bag and then pull them out to ice them the day before the wedding. If doing a tiered cake, cut the layers while still frozen and crumb coat it while frozen as that makes it easier. I decorated our cake completely and then froze it for a week after decorating.
The icing recipe for the cupcakes i use is:
1/2 cup Crisco Shortening, 1/2 cup Salted Butter, softened, 2 tspns vanilla, 4 cups confectioners sugar, 1-2 tbspns milk. Mix the shortening, butter and vanilla and then add the sugar 2 cups at a time. After all the sugar is in, add a little milk to get to the right texture. Then add your coloring if you want it. This recipes will ice about 12-16 cupcakes depending on how much icing you want on each cupcake.
For a cake, you need to use a crusting buttercream to make it as smooth as possible. If you want that recipe, let me know and I will email it to you. It’s a little longer and more complicated.
Post # 11
- Wedding: June 2014 - British Columbia
@raziel1687: Hi, I just did a test run of a wedding cake recipe, as well as buttercream. Neither are sweet. It’s light, fluffy and ingredients are very easily accessible, especially if you have Bulk Barn in the city/town you live in. It is almond flavoured, but if you prefer vanilla, just substitute the almond extract with vanilla extract. It’s an easy recipe and it works. You can substitute cake flour with self-raising flour — by adding two tbsp less flour per cup of cake flour. (You can find this in the Joy of Baking substitution list)
With buttercream, you would want to put it in the fridge before piping. If your mom plans to colour her buttercream, I would recommend using AmeriColor gels as they bleed nicely without having to use much. (It’s a lot harder to get the right colour consistency with liquid food colouring)
Post # 12
@raziel1687: any of the cake recipes from Annie’s Eats. they are all fantastic.