Post # 1
I’m thinking about baking the wedding cake the day before the wedding. We’ll be staying at a big cabin with a large kitchen, so I’ll have the room to do it. AND baking is one of my very favorite things to do. Should I do it?? Is this a terrible idea? Has anyone else done this? Should I bake several single layer cakes of different flavors, or go for the traditional 3 tier wedding cake? Let me know your thoughts, bees…. thanks in advance.
Post # 3
I think it will be easier for you to do several single layer cakes. Then you don’t have to worry about gravity taking its toll…
I think if you are a good baker and you have confidence to do it, do it. It would save you a lot of money!
Post # 4
@brideatbeach: Yep, I think having several single layer cakes of different flavors would be the best. And yeah, sooo much less expensive.
Post # 5
If you wanted to do layers but avoid the gravity issue you could try something like this with a stand:
Have you baked /assembled stacked cakes before? I’m a pretty good baker (if I do say so myself) but I’ve had issues with stability going higher than 2 levels.
However, if you’re confident then do a few test runs to see what the results are like. Either way it will be beneficial 1] for the practise and 2]you’ll get to eat cake 😉
Post # 6
I would love to do this! I love baking pretty cakes but I’m not very consistent so I wouldn’t trust myself with my wedding cake but yes, please do it and post pictures!
Post # 7
I dont think its a good idea to bake your cakes the day before the wedding. There’s alot of things that can go wrong and you wont have the time to fix it.
Cakes take time to bake and they need time to cool before you even start torting and filling. Next you have to crumbcoat the cake in icing, than give it a final coat in icing if you dont want any crumbs showing. If your covering the cakes with fondant than you need to wait for the icing to crust before doing that.
If you dont want to deal with cake supports and the possiblity of a collapsed cake than your best bet is to make sheet cakes. But those are not as pretty as a teired wedding cake.
If you really want to make your own cake you have to start planing and baking at least a week in advance.
Post # 8
I love baking too, and wish I could bake my own cake. The venue won’t let me. If you are going to bake the cake, I suggest that you do it the week before instead of the day before. Cake freezes well, as long as you wrap it well in plastic wrap. Then, just focus on frosting it the day before. Also, keep the decoration simple so you won’t have a lot to worry about.
It’s totally doable. Just try to keep it simple and get the bulk of the work done early.
Post # 9
@eholland: As PP have said, you def need to start your baking a week before. You can bake your cake, let it cool, wrap it in plastic wrap and start your icing the day before. But it you are trying to do something crazy with your icing then it could possibly take you allll day. If you think you can master it then go for it but don’t stress yourself out and end up without a cake or something you aren’t happy with.
Post # 10
I would say go for it! Im baking my own also but I will start 3days before. I baked my brothers and it takes awhile. I love stacked cakes, just make sure to use good support like 3-4 dowls in each level. For mine, I am debating between 3 or 4 levels! Please post pics
Post # 11
Thanks for all the input, ladies. I’m mulling this one over. I looove to bake and think I could easily handle a 2 layer cake. Then, I could bake additional cakes to have in the kitchen if we needed more for serving (There will be 50-60 people at the reception). BUT, I’m also worried it’ll stress me out. The problem is that I’m having a destination wedding, and the cake is important to me because I love to bake. I cannot stand bad wedding cake. It should be delicious. So, it’s also stressful for me to have somebody else making my cake. I just don’t know, going to have to think about it….
Post # 12
@missmouse29: Love this! I had no idea such a thing existed, thanks for bringing it to my attention!
Post # 13
I make layered cakes all the time and they are really easy if you know the tricks. They can actually be done ahead of time and just put together the night before. If you feel like you want to then do it, I would love to see the trial run if you do one.
Post # 14
NotFroofy made ours. It was actually four two-layer cakes, set up on cascading cake stands so they looked more unified. However, doing it that way meant that we didn’t have to worry about the engineering of the thing.
Post # 15
I want to too; Fiance says no way. I wanna make a few practice cakes to see if it is possible, so its not cheaper, its just what i have wanted to do.
Post # 16
You should totally do it. I’m making a four tier stacked wedding cake with fondant on it and I’m not at all a pro baker. It’s really not that hard, especially if you are already good at baking. I would just make sure to practice ahead of time. I’ve made 2 practice cakes so far that turned out great. If your cake is simple, you probably don’t need to practice as much as I am. I found a really good site called cakecentral for pro/semi pro cake bakers and I got really good advice from them.
tips I’ve gathered:
1. peal tea straws (the fat you can buy at asian supermarkets) make great dowels since they also don’t displace as much cake as wood ones
2. to roll fondant out easily, sandwich it between clean vinyl sheets
3. watch youtube videos to see how to cover cakes, there are tons and they are useful
4. stack, then decorate if you have delicate/smearable decorations