Post # 1
Has anyone made their own cakes? Did family members make it? Please share pictures too and tell your experience 🙂
How big was it?
Multiple layers? When did you make it?
We are thinking of me just making ours from scratch but I’m a little nervous about stacking so many layers! What do you think?
Post # 2
Making my own cake was definitely something I seriously considered. Unfortunately, I realized that it wasn’t really feasible (would need to rely on my mother’s kitchen, which I’m not super familiar working in, and would have to bring my stand mixer, cake turntable, basically all supplies to her house to do it, etc.) but I still wish that I could. I’ve been making some layered cakes the past several months (though no tiers yet, since I gave up on making my wedding caking) and even made a mini wedding cake for some acquaintances. Some useful resources I found were these posts by Deb Perlman of Smitten Kitchen and Joy Wilson of Joy the Baker: http://smittenkitchen.com/blog/category/wedding-cake/
These links are for a buttercream frosted cake, so don’t include any information on covering a cake with fondant.
There’s also a series of posts on A Practical Wedding about dressing up store bought cakes (like, Costco or Whole Foods) to work as wedding cakes.
Depending on the size of your guest list, I think it’s definitely doable. Just make sure you do some practice runs!
Post # 3
I’d definitely look up the technique to making a tiered cake if that’s what you’re going for; I went to a wedding where they didn’t have the cake separater things or the dowels to hold them up, and it was the leaning tower of cake! Definitely practice, practice, practice!
Post # 4
I highly recommend NOT making your own wedding cake. My fiance’s cousin was a baker at a company. Anyways she made her own cake for her wedding and she said it was the most stressful thing she has ever done. She made one cake and it had collapsed so she had to remake another one in a short amount of time. I don’t remember if it was the day before the wedding or the day of. So I highly suggest you hire a professional for making your cake or even someone who bakes cake as a side business they tend to be cheaper.
Post # 5
If you are not experienced, I wouldn’t do it. I probably wouldn’t do it if I was experienced, unless I had plenty of time and a carefree attitude. Now, if it’s just simple sheet cakes, maybe. But every time I make a cake for an occasion, the little fucker sticks!
I was once a bridesmaid where the bride made her cake. She had worked for 3 years in a grocery bakery and thought she could do it. Problem was, in the bakery, the cakes came frozen and were easier to decorate. Her cake fell, cracked, you name. We were lining up to march in (from the reception room) and her 4 aunts were frantically trying to save the cake. There was even a needle and thread involved! She was pretty stressed and upset about it. It tasted good, but let’s face it. It look like hammered shit.
Post # 6
futureMrs.Owens: I agree with PP that if you’re not experienced, it will be very stressful to make and transport.
I’m an avid baker and I made a large 2 tiered kid’s birthday cake once. I was fairly happy with the turnout but it’s definitely not as easy as it seems. There were 4 layers on the bottom tier (I can’t remember what size it was though) and 2 layers in the top 6″ tier with homemade swiss meringue buttercream and marshmallow fondant. That thing was HEAVY!
Post # 7
I echo what PP’s are saying about experience. Sounds like a great idea in theory, but without proper experience, I think this could turn into a really stressful nightmare. It might be easier, if you really wanted to make dessert, to bake cupcakes or pies for a pie bar.
Post # 8
- Wedding: November 2015 - The Victorian
futureMrs.Owens: I’m quite the cupcake baker and everyone keeps asking me if I’m making cupcakes for our wedding. To that I say NOT ON YOUR LIFE! First of all, you need to do it no more than 2 days before your wedding if you want them to be edible. Then you need a place to store it properly (large refrigerator/walk in). Then there’s getting it to the venue. I can think of 100 other things I would rather be doing 2 days before my wedding. I can’t imagine putting that kind of additional stress on yourself. I would truly rather have someone go to Costco the morning of my wedding and buy enough sheet cake to cover my guests and cut it in the back.
Post # 9
I wouldnt’ attempt tiers or fondant unless you’ve done it previously. We DIYed our desserts, but we went with simple, homemade cakes, cookies, fudge, pumpkin rolls, brownies, etc.
Post # 10
princesserbear: This. I LOVE baking, but I don’t have the refrigerator space for a cake, nor the ability to transport it safely!
Plus, we’ll have all our family and friends in town for our wedding. I don’t want to waste hours (days?!) baking and decorating a cake when I could outsource it and spend that time with everyone I love but don’t get to see enough.
I’m making a friend’s wedding cake, but she only wants a small (one size, three layer) cake for cutting. THAT I can do, because it’s not MY wedding, it’s easier to store and transport, and I don’t have to be the one visiting with guests in the days leading up to the wedding!
Post # 11
- Wedding: November 2015 - The Victorian
LoveMyBrit: Yes, I would totally do this for a friend’s wedding but not my own. Just thinking about it gives me the jeebs!
Post # 12
- Wedding: May 2015 - Antique Rose Emporium
Following! I reakly want to make my own cake.
I have Celiac disease and must eat gluten free. I don’t trust many people to take it as seriously as it needs to be. I am hyper sensitive to the slightest cross contamination.
Also, I bake in a Girlfriend dedicated bakery, and we make a killer cake. I could bake my cake tiers at work and take them home to decorate. So it’s a very good possibility I will make my own eeddingg cake.
Post # 13
I made my own cake! However, and this is a HUGE however, I had a friend ice it and transport it for me. It was a huge favour to me she did and was the only way I was actually able to do it.
So I found the recipes, did the conversions for size, baked the layers and froze them in advance. Made the mango curd and buttercream icing two days in advance, and she assembled, iced and brought it to venue for me mirning of. It was everything I wanted and felt so amazing to eat on the night of.
I also did my entire own dessert bar with 4 cakes, 6 pies, 4 kinds of cookies, squares and meat/cheese trays. So it’s just something I love doing and am passionate about. And I’m only what you would call an “amateur” baker.
Post # 14
thank you all so much for your help! I will keep you updated!
Post # 15
I thought about making my own wedding cake but too scared. Love the idea though.