(Closed) Am I crazy for thinking I can make my own wedding cake?

posted 7 years ago in Food
Post # 32
Member
836 posts
Busy bee
  • Wedding: June 2014

If you can manage it, why not? They will taste delicious. Store cupcakes are disgusting and are made with added chemicals, eew. Home made is always better. If it will be too much though you may want to ask a baker or a friend.

Post # 33
Member
776 posts
Busy bee
  • Wedding: November 1999

I think you need to look at how you’ll feel making them. If it will relax you and put you in a lovely romantic and matrimonial mood, sure. Who couldn’t use a stress reliever days before your wedding. If it’s going to stress you out, just pay the money. It will be worth it to keep you stable and calm 🙂

Post # 34
Member
849 posts
Busy bee
  • Wedding: September 2013

My Mum is an expert cake maker, but she dosent want to do the cake because of the stess, the decorating has to be last minute, then there is getting it to the reception without it getting messed up. Too much for her. However, she is going to make the fruitcake for my cake and then we are going to get it decorated by someone else.

Could you do the same, make your cakes but get them iced by a local bakery?

Post # 35
Member
507 posts
Busy bee
  • Wedding: August 2013

View original reply
@mrsrecon:  

“and freezing and thawing cupcakes/cake would not be as good as fresh.”

That’s not true at all!  I freeze all my cakes even if I don’t have to because it actually makes them more moist.  If you look on any cake board you will find that the majority of poeple freeze cakes as it makes it easier to frost and it makes them more moist.

I’ve been making cakes for my kids parties for years and everyone always raves about how great they taste.  And I just use box cake mix and freeze them for a few weeks before hand.

Post # 36
Member
295 posts
Helper bee
  • Wedding: May 2014

I have a friend who made her own wedding cake, and it turned out wonderfully.  I know that I would be too stressed to DIY my own cake, but, OP, if you think you can handle it, then go for it.  Make sure you have a backup plan, just in case.

Post # 38
Member
543 posts
Busy bee
  • Wedding: June 2013

View original reply
@mtbikelover:  really? well props to you! i have never had cake/cupcakes that were frozen and thawed and still tasted good.

i have heard of sticking them in the freezer for about 15-20 minutes before icing.. but never for a couple weeks

Post # 39
Member
543 posts
Busy bee
  • Wedding: June 2013

View original reply
@mtbikelover:  really? well props to you! i have never had cake/cupcakes that were frozen and thawed and still tasted good.

i have heard of sticking them in the freezer for about 15-20 minutes before icing.. but never for a couple weeks

Post # 40
Member
543 posts
Busy bee
  • Wedding: June 2013

View original reply
@mtbikelover:  really? well props to you! i have never had cake/cupcakes that were frozen and thawed and still tasted good.

i have heard of sticking them in the freezer for about 15-20 minutes before icing.. but never for a couple weeks

Post # 41
Member
3415 posts
Sugar bee
  • Wedding: September 2014 - Lodge

Not sure if the stress it worth it but if you can do some test runs to see how far in advance you should make them and still have them taste amazing then go for it.  It would save you money and guests might love it.  In fact people may eat more cake if they know its your recipe/love that made them Laughing

Post # 42
Member
262 posts
Helper bee
  • Wedding: September 2012

mrsrecon Scratch or box recipe? I wrap my scratch cakes 4 + times in saran wrap about 15 minutes after they come out of the oven and throw them in the freezer. Most pro bakeries do this as well because the cake stays more moist and it’s easier to work with. If you don’t wrap the cake properly, it wouldn’t taste as fresh. You should try it!

Post # 43
Member
424 posts
Helper bee
  • Wedding: August 2011

I made my cake and loved doing it (pic below…there were also two additional smaller cakes flanking the big one, so I’d have enough for all my guests)!  Everyone told me how stressful it was going to be blah blah blah.  But honestly the time I spent baking that week was the least stressful time of the whole week.  If you haven’t made a tiered cake before, I would definitely recommend making a full trial cake a month or two before, so that you can test your flavors/fillings together and get an idea about how much time you’re going to need to set aside…and that way you will be more going through the motions when you do your wedding cake, rather than trying to figure things out during crunch time.

I did all the baking in about 8 hours on Wednesday, filled and crumb coated in another six or so hours Thursday night and finished up all the rest of the decorating/stacking on Friday at the venue. It will be important to figure out how you’re going to get the cake to the venue the morning of (or maybe they’ll let you use their walk-in overnight?) and who’s going to be setting up the cake – because the last thing you want to be worrying about the morning of is the cake…but that’s not too hard of a task, so I’m sure you can deligate that task…

Also, I’m assuming you have certain tried and true recipes, since you said you bake for people all the time, but if not you should check out Wedding Cakes You Can Bake by Dede Wilson.  It has a bunch of great basic recipes and she goes through all the things you might want to think about when doing such an important cake.  Good luck!

 

Post # 44
Member
424 posts
Helper bee
  • Wedding: August 2011

@hermom: What state did you have problems with unlicensed food in, I’m just curious?  I have a fledgling cake business now and thought about getting health department inspections and going through the classes and stuff, but in Texas “cottage home businesses” aren’t required to having any licenses as long as you’re not selling specific foods (like fish) that could spoil super easily.

Post # 45
Member
307 posts
Helper bee
  • Wedding: March 2014

I say if you want to save the money and DIY. go for it! I am planning on making mine with my cousin (fantastic baker) the day before. I only want a little one and I’m happy with buttercream and fresh flowers so shouldn’t be too bad for perfectionist-induced craziness. Our venue is providing an actual dessert so we only need it for cutting really.

Post # 46
Member
366 posts
Helper bee

You’re not crazy, but you should think about it.

How do you want to spend the days before your wedding? I know I’d have final dress fittings, finalizing with vendors, I’d like to go to a spa … I would NOT want to be baking when I could be at a spa. lol

My future SIL had a DIY-heavy wedding (flowers, paper products, her Fiance made her wedding dress (!) and they made the cake together), but she’s a no make-up, no fuss kind of girl so wasn’t worried about ‘other’ things. The cake was amazing (pic below), but ate up her entire day before the wedding.

 

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