Post # 1
How many of you bees are doing that? I hadn’t really thought about my cake (I am not all that worried about it even thought I love sweets…). I’ve been to too many weddings where they’ve spent HUNDREDS of dollars on cake/cupcakes and end up throwing away half because people don’t all eat one. What are the logistics? How many days ahead do you start (CAN you start), do they need to be refridgerated? I like the idea but I don’t want to add too much stress, but there’s a good possibility that I’ll be unemployed (by choice, I’m graduating!) and have more time on my hands. What do you ladies who are considering/doing the cake/cupcakes yourself think and what was the deciding factor??
Post # 3
I LOVE to bake and I’m quite good at it. But there is no way I’d attempt to bake a cake or cupcakes right before my wedding. I know there will be a zillion other things going on then (last minute details, family and friends coming to town, etc).
Post # 4
I’m making my own cakes. One traditional type wedding cake, and then some layer cakes. I’m making the layers themselves a few days before hand and then freezing them. I’ll frost and assemble the layer cakes 1-2 days beforehand, and I’ll whip up the buttercream the night before, then freeze, re-whip and assemble day of.
I think it has the potential to be very stressful, so I’m doing lots of trials. I’m doing this more because I really want to than because it saves money, but the money is a huge plus!
Post # 5
I made my cakes!! It was the one project absolutely EVERYONE thought I was insane to do. They came out so yummy awesome!
How far in advance and what sort of storage (fridge, freezer, etc) depends a lot on what sort of cake you make. Some last a long time, some freeze well, some don’t. I made a cherry chocolate stout cake and a orange-vanilla rum cake. The stout cake was made 3 days before the wedding, the other was 2 days. They were wrapped in plastic and kept in a combination of the fridge and just out on the counter. They were “frosted” with chocolate ganache the night before the wedding (after which they were just stored exclusively on the counter).
You do definitely have to be low key for this not to totally stress you out. The chocolate cake for some reason ended up being too much batter (I’d made it the same a number of times before and it had always been fine) and rose like 3″ above the cake pan…since it was so thick, by the time it was cooked through, the top was totally burned. I just shrugged, scraped the burned part off (since it was too tall with that on anyhow) and hoped the burn taste didn’t permeate the whole cake and figured if it did, there was still the orange-vanilla, plus there was ice cream. It worked…it tasted amazing. But that’s just an example of how even if you practice, things might not come out how you plan. I’m sure that would have been a tear inducing panic moment for many people.
Oh and I wanted to make my own cake cuz I like baking and it was just something I wanted to do. I couldn’t imagine paying $$$ when I don’t typically like store or bakery cakes (and my husband almost never does cuz he doesn’t like frosting). And I’m stubborn, so I think when people started saying I was crazy, that just made me more determined to do it :-p
Post # 6
i didn’t do cake, i made our favors which were cookies. we did them a long time before the wedding and froze them, in their packaging so we didn’t have to worry about anything before the wedding but taking them out of the freezer and thawing them out.
i suggest that you do some test runs and make sure it’s a cake that’s good in the freezer, and only do it if you have the freezer space. (i was lucky and am able to use my mom’s huge freezer). you’ll want to have as much done ahead of time because you’ll have family in town to hang out with and last minute things to do right before the wedding.
Post # 7
Oh thanks ladies! (p.s. if anyone else has an opinion, keep ’em coming!)
I’m an uber-laid-back girl and baking/cooking are kind of my relaxation things (finals week is heaven for my SO and coworkers, haha!) so that’s what I initially thought of. We live in a rural area so it’s hard to find someone who is a) nearby and b) does a decent job. I probably wouldn’t do anything super crazy and expensive but I really like the idea of giving my own personal touch. I guess we’ll just have to see…
Post # 8
I’m thinking about baking cupcakes/petit fours/cookies for the dessert bar/candy buffet and if I do I’m going to make them ahead of time and freeze them, then they will just be pulled out the night before, frosted and served the day of.
Post # 9
I did cupcakes…it’s not that hard to do…my mom and I actually did them the day before the wedding, started about 8am that morning and finished around 1pm…so about 5 hours to do 300 chocolate, vanilla, red velvet, lemon and carrot cake cupcakes…and it cost about $90 to make the cupcakes…extra $40 for the stand
Post # 10
i think an array of home made cakes can be a beautiful touch to a wedding! however i saw this great idea on style me pretty the other day: a DIY cupcake bar… as in the guests make their own! there were a few selections of plain cupcakes (chocolate, vanilla, etc) and bowls of icing and other toppings for folks to make their own dream treat 🙂 i thought it was a great idea! i mean you could seriously make the cupcakes using cake mix if you really wanna save money, and then maybe get a few basic and fancy icing options from a local bakery if they’ll let you purchase it. here’s the link to the post:
i also saw a recipe for chocolate orange cupcakes that is super easy. you basically use a chocolate cake mix but replace the water with orange juice, grape seed oil instead of regular oil, and add some orange zest. check out these cuties!
Post # 11
@andrea: that is what I was really considering, I’ll have family in town so I’ll have people who can help ice them the day before. How did you store them for the night before? I love your cupcake stand!
@Kemi: I *LOVE* the idea of the cupcake bar, it’s SO cute. However…I see this awful premonition of myself walking around with a jar of icing and a spoon followed quickly by my mom and niece doing the same thing, haha!
I’m really considering this more and more now ladies…I think I would feel better about throwing extras away if I hadn’t paid an arm and a leg for them…
Keep the inspiration coming, I love it! 😀
Post # 12
Thanks! we actually got all of our supplies from walmart!…I bought these cheap aluminum cake pans I think they were 13x9x2 in. pans with a lid for like $1…and I just priced out how many cupcakes I thought would fit in each one…I think I ended up getting around 20 pans?…i dunno, but it was around that many…and we would bake 24 cupcakes at a time (2 12cupcake pans)after the cupcakes finished baking we would put them in each cake pan to cool…so my mom and I had sort of an assembly line going…I also bought one of those deluxe decorating kits for like $10 and we used those to decorate the cupcakes…so many people were suprised when I said we baked them because everyone thought we got them from a store!
EDIT: And nope you don’t need to refrigerate them if you do them the day before…they were sooo moist the day of!
Post # 13
We will probably have to make our own cake/cupcakes. My Fiance has some major food allergies, he is anaphylaxis to dairy, egg and nuts. I can’t expect a normal bakery to accommodate so I think it is going to be easier. I think I am going to end up going with cupcakes as we are going for a backyard BBQ feel for our reception.
Post # 14
First we planned on doing cupcakes DIY, but then Fi realized we wouldnt really have a cake cutting (which apparently is important to him, who knew?)
Since our reception will be outside, I wanted to be able to cover our desserts, so I’ve collected a few glass covered cake stands and plan to have 3-4 cakes and maybe a few other desserts. I had planned on going DIY for cakes since I wanted fondant and very few bakers around here really specialize in that (and the ones that do charge a specialty price!) So…I gathered materials and tried a fondant covered cake – umm, I’d heard the fondant was rather plain, but no one outright said that the taste and texture is kinda gross… (but turned out pretty – the bow isnt perfect, but I just used the leftover scraps of fondant)
So then I was planning on just getting basic cakes from a local bakery and having one less thing to deal with… until I saw some posts that mentioned Marshmallow Fondant and claiming that it tastes way better (sweeter!), so I think I may try that in the next few weeks and see what I can come up with 🙂