Advice for DIY Wedding Cake from any baker bees

posted 2 years ago in DIY
Post # 2
Member
9673 posts
Buzzing Beekeeper
  • Wedding: City, State

Do you have any inspiration pictures of what you’re going for? I’m not a baker but i’ve seen every season of the Great British Baking Show so I feel like I know a little. 😂

Are you making your buttercream/cake from scratch or using pre-made ingredients? Will you have any fillings?

Post # 3
Member
192 posts
Blushing bee
  • Wedding: June 2017 - City, State

Hi bee! I’m a pastry chef and I often to wedding cakes. For storing, a cake must be kept in fridge or freezer (the venue will also keep it in their walk in so you don’t have to worry about that). Always decorate a frozen cake, so bake all your layers one day, freeze, trim and decorate the following day. Usually I bake off all my tiers no earlier than 3 days before the wedding, freeze, and the day before the wedding I assemvle and decorate and drop off at the venue the night before. My number one recommendations is do not make American buttercream. Not only is it incredibly sweet, but it hardens too much. It will not keep for a wedding. Make a Swiss or French or Italian buttercream. All are much tastier and able to withstand being out of the fridge for photos, cake cutting etc. good luck!

Post # 5
Member
592 posts
Busy bee

I think you  could make the cake three days a head but butter cream doesn’t keep like fondant. Cakers always seem to keep their cakes refrigerated

Post # 6
Member
412 posts
Helper bee

A local bakery, culinary school, or even a craft store may offer a cake decorating class to help you accomplish this! Also places like Sur La Table and Jo-Ann’s sometimes have classes and usually carry the Wilton stuff to help you tier the cake and keep it stable. 

As far as storage I would definitely keep it cold and avoid adding any fresh flowers you may be thinking of using until the day of 🙂 Good luck and I hope you post pictures! 

Post # 7
Member
1884 posts
Buzzing bee
  • Wedding: December 2017

Stay calm is my top tip! Ha. I didn’t want go make our own cake but my husband talked me into it. It obviously was a lot of work but it turned out well so I’m happy enough with the decision.

Do you have experience with decorating like that? It will take practise if not.

We made our cakes a few weeks in advance and froze them. Took them out the night before we were decorating them. Decorated them the day before the wedding. We used a type of moulding icing that can’t go in the fridge so once decorated we just kept them in cake boxes until the next day. I’m not a pro but I did a lot of googling and we ended up with yummy and pretty cakes.

And sorry to threadjack but milkandcookies :  you say to decorate when frozen, is that only with buttercream? Everything I read said it risks condensattiln problems if you put fondant on a frozen cake?

Post # 8
Member
192 posts
Blushing bee

Ex pastry chef here. You’ll have to make it ahead if it’s for your own wedding. If you’ve made normal baked cakes at her me you’ve probably just done it the day before or day of. So a cake that’s decorated with buttercream needs to be in the fridge/chiller at the venue or else you’ll end up with a melted mess before your big day. For freezing, here’s some info: https://thebearfootbaker.com/2015/11/how-to-freeze-a-cake-before-frosting/

i highly suggest you practice this way ahead of time and best to do a class as someone else suggested. You’ll need to make sure the cake is leveled and learn how to do the decoration. There’s lots of ‘rose buttercream’ tuorials on YouTube. Good news is, that’s a super easy piping technique. 

Shes right on the buttercream too. They’ll take a little practice. I personally like Italian the most but there’s just preference there. They’re less sweet and better for piping. 

Post # 9
Member
192 posts
Blushing bee
  • Wedding: June 2017 - City, State

sensoda :  yes! I always let the cake defrost while I’m trimming it, it’s much easier to shape and slice instead of defrosting before. It’s still cold when I decorate with buttercream and have never had a condensation issue. With fondant, I trim it cold and defrost and decorate either that night or the next day when defrosted!

Post # 10
Member
192 posts
Blushing bee
  • Wedding: June 2017 - City, State

DancinDarlin :  yes, freeze first for that design! And make sure you practice piping with whatever buttercream you decide to make for your cake! 

Post # 11
Member
366 posts
Helper bee
  • Wedding: July 2017

My biggest tip is to do a test run of the entire process – take however many days you’re planning for the real thing. Then you’ll really know what happens to your particular cake in the fridge overnight, etc. You can get away without freezing it, but that’s the pro way and allows you to prep further in advance.

I made a WASC style cake (seriously look into this, it’s a box cake mix but better) and crumb coated it on Thursday (for a Saturday wedding), and just kept it in the fridge until I was ready to frost. Then I kept the frosted cake in the fridge as long as possible (I did mascarpone frosting, which isn’t robust at all, but my cake didn’t have to be out of the fridge much before it was cut).

Gratuitous cake pix:

Post # 12
Member
151 posts
Blushing bee
  • Wedding: March 2018

naivemelody :  I was really looking forward to your picture! Can you try to post it again?

Post # 14
Member
151 posts
Blushing bee
  • Wedding: March 2018

 

naivemelody :  I see them now, your cake is gorgeous!

Post # 15
Member
366 posts
Helper bee
  • Wedding: July 2017

ma7bride :  Thank you so much! I’m not much of a decorator, but luckily simple/messy/boho cakes are in right now, haha. And it tasted great!

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