(Closed) Cake tasting gone wrong?

posted 5 years ago in Food
Post # 3
1251 posts
Bumble bee
  • Wedding: April 2014

@purple_orchid:  I would say that baking the day before is totally normal for cake tastings and wedding cakes etc themselves. Any wedding cake/cupcakes I do are always baked in advance so that a) nothing goes wrong at the last minute on the day and b) so I have time to decorate them properly and assemble on the venue. Generally there is no way I would have enough time to bake, cool and ice/decorate all on the same day and then deliver/set up.  Cakes should not be hardening or getting stale that quickly so if they are she either hasn’t stored them properly ( I completely seal and freeze my cakes once they are cooled and then defrost to ice/decorate the day before) or she’s baked them too long/too high a heat so the top has hardened.


I’ve been to weddings that had cupcakes served in a barn, so not outdoors, and they hadn’t gone manky in that time period. Personally I wouldn’t be going with her if her cakes tasted stale/hard anyway at the tasting.

Post # 4
4031 posts
Honey bee

@purple_orchid:  That is not normal! We had cupcakes for our outdoor wedding that were baked the day before. But they were soft and delicious for the wedidn’t day and 3 days after.

Post # 5
2076 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

@purple_orchid:  Hello! I’m a food blogger and have decorated cakes using fondant, chocolate ganache and buttercream. (Took a 5-week class from a technical college, thinking I’d make my own cakes some day, hah.)

About cupcakes, it must be how she mixed the dough. Overmixed = not good. I’m no professional baker by any means but my paper always comes out smoothly. However, that being said, I would probably chalk it to a bad day for this poor hobby baker, but if you’re really concerned, find someone else to do it.

And yes, baking the day before is very typical as you need the cake to set/cool before you can decorate, BUT the cake should be crumb-coated before being stored in the fridge at the very least.

EDIT: How cold/warm does it get around fall in DC? If the cream is half butter/half shortening, your cupcakes and cake should hold; higher the shortening content, less likely it will melt. Pure butter melts like nobody’s business when it’s warm. If you’re worried about icing melting, go with layered naked cakes, drizzled with simple syrup.

Post # 7
3370 posts
Sugar bee

@purple_orchid:  Yeah, I think cakes should definitely last more than a day. Something’s not right.

Post # 8
277 posts
Helper bee
  • Wedding: September 2014

I would be worried – I have left cupcakes on the counter unprotected for 2 days and they haven’t gone stale/hard at all! She may be making them with a flawed recipe that isn’t made to last more than the first day. I also wouldn’t trust someone to make the cake/cupcakes the day of because there is a good chance something will go wrong.

Post # 10
11270 posts
Sugar Beekeeper
  • Wedding: April 2012

@purple_orchid:  i’ve made cupcakes many times and they have lasted days (covered) and never have i had them hard or stuck to the paper even 4 or 5 days later.   i’ve even frozen cakes and after i defrost them, they are totally fine, never hard.

it sounds like she may have overbaked them or the mix wasn’t right.

Post # 11
953 posts
Busy bee

I’m sorry you had such a disappointing experience! I would definitely go with another vendor.

Post # 12
1247 posts
Bumble bee

@purple_orchid:  FYI, I’ve heard wedding wire reviews are often biased in the vendor’s favor.

Post # 13
2076 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

@purple_orchid:  Meringue buttercream cannot be frozen. If you are going with anything with fresh eggs in it, make sure you go with a reputable vendor as this type of icing requires a little bit more work. Eggs, if not properly kept = food poisoning. I haven’t tried meringue buttercream; it’s on my cake-decorating bucket list! Let me check my buttercream recipes and get back to you. I remember reading about Italian meringue buttercream in a series of wedding romance novels. Embarassed Then, I went to the library to find recipes from a pastry chef’s textbook.


Post # 14
2076 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

OP, I asked my cake-decorating friend, who used to sell cupcakes, about your question. In a typical day, she would decorate over 1000 cupcakes.

In hot weather outdoors, fondant and icing will melt. So, Swiss Meringue Buttercream or any buttercream will melt.

She said, “Royal icing is the only one that won’t or a gelatine fondant but it’s gross tasting and hardens.”

ETA: She later said, “The bride can use chocolate ganache as long as she puts it in the fridge 24hrs before icing cake.
It will do a soft hardening effect; Spreads easy on cake if cake is also chilled. Also ganache is smoother than buttercream. If using fondant, most places use ganache as cake filling in layered or tiered cakes because it doesn’t seep.

Sometimes buttercream is a pain because it gets warm and leaks out of the bottom tiers.

Ganache is just whatever kind of chocolate and cream that’s it then the ganache sets makes like a fudge.

Then that stays as is but can smooth on cake easy.

It’s cheaper and more convenient than butter cream if you’re doing tiers.

Hope that helps.


Post # 15
2935 posts
Sugar bee
  • Wedding: March 1996

The only info I can offer is that I regularly bake cupcakes and we’ll still be eating them 3 or 4 days later, and they are still soft and fluffy. I don’t know why.

Post # 16
8692 posts
Bumble Beekeeper
  • Wedding: August 2012

I think it’s pretty normal for cakes and cupcakes to be baked the day before…I would find a new vendor.

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