Post # 1
My adorable cousin and her fiance are paying for their own wedding and are on a very (2000 dollars or so) tight budget. I offered to make their wedding cake for them, as my gift to them for their wedding. I thought it would be a piece of cake but asked my sister to help just in case. We made a practice cake this weekend and it was horrible. My cakes fell in the middle, the fondant we used did not work out and it was just a mess. We want to try again but I desperately need some tips. Hive can you help a wannabe cake maker out?
Post # 3
take a wilton class and check out there site. and i’d go with buttercream frosting–easier for the 1st cake 🙂
Post # 4
How many layers did you do? What type of cake did you make? Did you use pre-made fondant?
Post # 5
@smf0613- we did red velvet cake and only did one layer but two cakes stacked. We decided to try making fondant at home, using this recipe http://whatscookingamerica.net/PegW/Fondant.htm so that could have been some of our problem.
Post # 6
Maybe your cake wasn’t firm enough to support its own weight?
I’ve made this Red Velvet cake (my first attempt at making a cake from scratch, and first attempt at a multilayer cake) and it turned out great.
Post # 7
Leave the fondant to the pros unless you have lots of time to practice.
Taking a cake class is probably going to get you the practice and tools that you need.
If you don’t have time for that then may be you should start thinking of some different options for the cake.
Red velvet probably is not a great option because it isn’t (well at least it should not be) really dense. Honestly, using a boxed mix that maybe you added a little something special too could be a great alternative.
I would do some google research on how to do layers. I followed the instructions from here http://diy.wed-central.com/?p=189 to learn how to do the dowels to make a layered cake.
I think that using real flowers will also look great and save a ton of time.
If you don’t fee comfortable being able to have perfect icing then cover it up! Use coconut flakes or grated white chocolate! I included some fun pictures!
[attachment=146145,7462] [attachment=146145,7463] [attachment=146145,7464] [attachment=146145,7465]
Post # 8
I have the Magnolia Bakery (in NYC) cookbook. I’ve made a tierd Red Velvet cake out of their book and it turned out great. We used their cream cheese frosting. I don’t like fondant personally, but know you can buy it. I’ve made the Magnolia cupcakes and they have always turned out. The recipe is the same for their cake, so if you want the recipe, just let me know!
Post # 9
Yum! Love red velvet. Not sure exactly what you did but here are my recommendations: make sure your cakes are completely cooled before icing. Coat the cakes in buttercream (store bought frosting should be fine too) before adding the fondant. Try the pre-made fondant. It works really well and fairly cheap. I used it for the first time last year to make a friend’s wedding cake. You can get it most craft stores. I am not sure why your cakes fell, maybe the weight of the fondant was too much. Once the cakes are cooled you can add dow rods (also available at the craft store). Those should help with any weight issues. Please feel free to send me a PM if you need anything else.
Post # 10
one of my fav food bloggers deb @ smittenkitchen.com made a 3 tier wedding cake for a friend’s wedding and blogged the process! go to the site and just search the archives, you should find it extremely helpful. if you haven’t had any experience making a wedding cake (vs. just single cakes you might bake for a party or friends), you might want to consider taking a class, just to ensure you aren’t skipping any important steps. for example, are your cakes falling when stacked on top of each other? did you add something to stablize and hold up the weight of the layers? cake bakers usually use dowels and even put cardboard layers under each tier to ensure it will hold up the weight. i have never experimented with fondant (i don’t care to anyawy, i’m not a fan) but it seems it’d be much easier to use buttercream and any number of easy to do edible/natural decoration (ala laurel’s post). you can do a crumbcoat first and do the rest of the frosting and prep on site. anyway, hope this is helpful, and good luck!!
Post # 11
- Wedding: September 2009 - Westwind YWCA camp
Have you considered not doing a tiered cake? You can still make it a multi-layer cake without making it tiered, and it’ll be just as amazing! Cake buffets are all the rage! 🙂
Post # 12
Make sure you add dowels to support the cake so it doesn’t fall. Like the above posters mentioned, I’d just buy the pre-made fondant. I’ve seen it at Wal-mart in the craft section. Also, if you still plan on using fondant, don’t forget to crumb coat the cake with a light layer of buttercream before putting the fondant on. Then I’d refrigerate it for a while so it’s pretty firm. Hope this helps!
Post # 13
- Wedding: May 2018 - Our home and the two acres it sits on
Deb did this on Smitten Kitchen a while back. I’d start there (www.smittenkitchen.com). Alternatively, you can bake easier cakes and just have more of them, a la Apartment Therapy (that’s our plan): http://www.thekitchn.com/thekitchn/desserts-for-a-crowd/home-cooking-the-homemade-wedding-cake-064605
Post # 14
We’re planning on making our own cake, too! I love to cook and bake, so I’ve had a little homestyle practice, and I can tell you this much: it takes work.
Alton Brown did a show on making a yellow cake that was really helpful for my first (good) cake. He incorporates a lot of science and reasoning into Good Eats. The key is not to undermix and have all your ingredients at room temperature. A stand mixer is also a HUGE help (though we didn’t use one and it still came out really well). On the fondant – I hear that marzipan is a tasty alternative to it and I’ve seen it in the supermarket. I think they work in similar ways, it’s just that fondant tastes terrible (I haven’t tried it myself) and marzipan is delicious (they’re what those cute and colorful little fruit shaped confections are in the candy store) Good luck with it!
Post # 15
- Wedding: August 2009 - Bernardo Winery
Laural those cakes look so tasty!
Post # 16
A tip that I got from my Joy of Cooking to help prevent the cake from collapsing or sagging is to put each layer on a thin plate and to insert drinking straws cut to the height of the cake in the layer below. This means that the straws are what is supporting most of the weight of the above layers instead of the layer below.