Is my plan for the cake totally stupid?

posted 2 years ago in DIY
Post # 31
47440 posts
Honey Beekeeper
  • Wedding: November 1999

To me, part of the joy of travel is to experience local food. Why get married in Denmark and not have a Danish cake or pastry for the wedding?

What town is closest to where you are getting married?

Post # 32
108 posts
Blushing bee

I’m on team make your own! We are making our own cake for our wedding in two weeks. We did a trial last month. We made the layers and froze them for a week. The day before serving at my bridal shower, we made an italian meringue buttercream, thawed the layers, and assembled the cake. During my research I read that refrigerating a cake will dry it out but freezing helps lock in the moisture. If you pick an icing that is stable at room temperature it will be easiest. I stored ours in a cake box overnight. 

Post # 33
375 posts
Helper bee
  • Wedding: November 2018 - City Hall

Okay maybe not a grocery store cake as that’s not really a thing there, but surely they have many cute bakeries and you could easily pick something out together.

I am also having just us two (city hall style + two witnesses) and I’m thinking of doing this as well, and maybe even bringing along the photographer for some pics of us picking out our cake after we wed 🍰 

Would make for some cute pictures! 

I understand if you have your heart set on making it yourself, but it sounds like a headache to me, you will have so much on your mind already! Does your holiday home have a kitchen?

Post # 34
9391 posts
Buzzing Beekeeper
  • Wedding: July 2016

So I’ve made a decent number of cakes and I just have a couple tips to help you out.

1. if you’re making a cake more than a day in advance, you may want to use a simple syrup drizzle to keep it from drying out.  Sounds disgusting, trust me–I know–but it’s very likely to dry out otherwise.  Really dense cakes are a bit of an exception, while some pepole do still love to drizzle pound cakes (e.g. to make a rum cake!) I personally find pound cakes taste fine a couple days old.  I see a few of your options are bundt cakes, those have the best chance of tasting great on Thursday, especially if you stick them in the freezer in between (see next point).

2. cake freezes well, simple syrup, icing, and all.  If I were you, knowing you have to bake Monday or earlier and serve Thursday, I’d make my cake (if you’re gonna do a layer cake, assemble the layers at home–since you’re using a freezer anyway you can do all of this more than just Monday, you can do it the week before or whatever.. take your time), transport it in a box, and put it in the freezer in your holiday home (wrap tightly in saran wrap–freezers dry out cake almost as badly as fridges do).  Then take it out to thaw on the counter starting Wednesday afternoon, and Thursday morning do any final touches to the icing and add the flowers.  Make sure to bring a small tupperware of icing (even if you’re pre-iced it) to do any touch-ups.. the saran wrap has the potential to make a tad of a mess but nothing you can’t fix with an offset spatula since you’re going for a more undone/naked look anyway.

3. Pound cakes are easy AF.  If you will have access to an oven at your holiday home I’d actually do something totally different.  I’d measure out all the dry (flour, baking powder, salt) and put it in a ziploc bag.  I’d cream the butter, sugar, eggs, milk, extract, etc.. in advance and then put this wet mix in a tupperware (in the fridge, of course!).  On Wednesday I’d fold the dry in to the wet, pour in to a greased bundt pan, and bake.  Once totally cool (Thursday morning, for example) I’d powder with sugar, and decorate with flowers, and you’re good to go. πŸ™‚


Whatever you do, do a trial run!!!!!!  Pick a Monday a month or so in advance and do every step the same way/day you’d do your wedding week.  That includes measuring the dry stuff to put in one ziploc and creaming the wet to put in another.. just to be totally sure nothing funky happens.  I’ve also had plenty of success making batter and keeping it in the fridge for a night or two before baking it off, but in general if you can avoid activating the first stage of the baking powder, that’s better.  (The second stage is heat-activated, so mixing everythign ahead still isnt a terrible option)

Post # 36
3420 posts
Sugar bee
  • Wedding: June 2017

Wow it turned out amazingly bee! Congratulations πŸ™‚ 

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Shesaidyes :  

Post # 37
4203 posts
Honey bee
  • Wedding: November 2019 - Canada

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Shesaidyes :  Nice job bee! It’s so sweet that you and your hubby made it together!! Congratulations

Post # 38
3007 posts
Sugar bee

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Shesaidyes :  So I’m one of those weirdos that always dreamed of making my own wedding cake. It was super important to me. We had a courthouse wedding and then had two separate mini receptions bc our families are across the country. 

My mother in law was so gracious and offered to make our beach reception cake in California. We got married in December so she made it like a snowflake/winter theme and it turned out so pretty!

Then I made our cake for the dinner reception in Missouri. It was for about 60/70 people but we also had a ton of Christmas cookies. I made the cake myself the night before. I didn’t do a trial run or anything. I just went for it! I used a recipe from Pinterest where you add extra ingredients to a boxed cake mix. I was going for kind of a vintage/rustic vibe bc I’m not skilled enough to do flat icing and I didn’t want to mess with fondant. 

We used the same cake topper for both cakes (I found it at a thrift store) and honestly if you’re having a small get together (or in your case just eloping with the 2 of you) I highly recommend making your own cake. 

Post # 41
108 posts
Blushing bee

I’m so glad you made your own! It looks beautiful and the layers look perfect. My husband and I made ours together too. It just makes it more special.

Here is our wedding cake. We had a day of mishap as well. The frosting got left behind in the car so all we had on the cake was the crumb coat. Luckily the semi naked cake is in style right now even though it is not the look I wanted.

Post # 43
1386 posts
Bumble bee
  • Wedding: September 2011

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Shesaidyes :  I think your plan is fine. Having made cakes for big family events a couple of times, I personally have had great success with Sachertorte–I feel like the jam and ganache help keep it moist for a few days after baking. I would definitely refrigerate it and/or freeze and then let it slowly defrost by refrigerating it on the car ride and fridge it as soon as you get to your accomodations!

ETA: Just saw your update. Wow, Bee your cake turned out amazing! Congratulations!!!

Post # 44
445 posts
Helper bee
  • Wedding: October 2018

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Shesaidyes :  Your cake is gorgeous! 

Post # 45
11381 posts
Sugar Beekeeper
  • Wedding: June 2015

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Shesaidyes :  πŸ™ŒπŸ½ Your cake looks amazing! And 😍 love that you made it together. Perfection. 

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