Post # 1
Hi bees, I had a meeting with my confectioner and showed him the pics of my dream-cake outside and inside. The look and taste of my wedding cake have an importance to me like 50/50… the decoration is supposed to be butterflies…
Look: see pics. Taste: a lot of strawberries, cream (not too much) and fluffy sponge cake. So the construction would be: one layer sponge cake, strawberries and cream and another layer sponge cake.
The confectioner said it’s imposibble. If he’ll make the three (or four) cakes full of strawberries and put one on another, the weight of the upper cakes will destroy the strawberries in the lower cakes…
He suggests to take a cake stand… and I hate it – it destroys the whole look… I really don’t like all the space between the single cakes…
I really don’t know what to do now. After all the searching and planning and finally finding the perfect thing… I haven’t considered the GRAVITY!
Did anybody of you had strawberries in you cake – was it ok? Do you have any ideas? Thank you!!!
Cake inside (spnge cake will be wider and filling will have sponge cake on top)
Post # 3
What if you layer the strawberries flat, instead of on end?
Post # 4
My cake lady did something similar for a wedding cake that she had and she just used supports through out the layers of the cake for support. I mean, yea the cake had little wooden rods in it but no one knew, and the cake looked amazing.
Post # 5
my mom made cakes for living i know one or two thing about the subject… i can tell you that the baker is right with he weight… i may destroy the bottom or it may not… no baker will take the chance to make something it has the risk of falling apart… my advice for you is to use the cake stand or change the design
Post # 6
I want to help but I am a little confused, do you want fondant over the strawberries like in the first picture or do you want the strawberries and cream showing like in the second pic with butterflies on top of that?
Post # 7
I think your baker is right and you should listen to him to avoid having a cake wreck. Otherwise see if you can change the flavor of the cake. Can you just do a strawberry filling instead of having actual strawberries and cream?
And I would ask him about using wooden rods. Most bakers do use them in any tiered cakes, but I would just double check with him that the cake still won’t stand even with wooden rods in it.
Post # 8
@Jojo: That might be a compromise, but then of course I wouldn’t have as many strawberries as I’d like too. But I need a compromise anyway, so I can mention that at the next meeting.Thank you!
@shannon: I’ll definetly ask for those wood rods next time! Thank you!
@Magenta: Yes, I know I need to either take a cake stand or change the “interior”… I still don’t know which option I will choose, because I don’t like either…
@ Miss Lion: Sorry, I didn’t tell: I want to cover the whole spongecake-strawberry-cream thing with marzipan and put the butterflies on top of that! Thanks for wanting to help 🙂
@amariem: Thank you for the idea… the baker already proposed to cut the strawberries into smaller pieces.. and that might be an option, but then I’ll have so much of that butter-cream, I do not like… I’ll ask for the rods for sure. Thanks!
Post # 9
My advice would actually be to get a showcake, and serve the shortcakes as shown. The showcake could even mostly be styrofoam. But the little shortcakes are gorgeous, and very few people cry about not getting cake. Otherwise I think you are going to have a terrible time getting both things you want.
Post # 10
You could have a styrofoam “layer” inbetween the top and bottom layers to support the cake, and just decorate it so no one knows…That way, you wouldn’t have a cake stand.
Post # 11
@monitajb: That’s acutally a good idea. My first cake-idea of all was to get cupcakes, but after I saw all these beautiful cakes I decided I wanted one! I never thought about a “showcake”. What do you exactly mean by that? Thank you so uch for this idea!
@happyheart: This is a very good idea too. I’ll definetly talk to my baker about that too! Thank you!!
Post # 12
Good luck! I would think that the professional cake baker probably knows what he’s talking about here, but its always worth a second opinion. See if another baker in the area says the same thing. I don’t think anyone would notice the strawberries standing up on end at all. It will be covered in frosting anyways. I think changing the filler to use smaller strawberries would be the easier compromise to make. Your cake will still look the same from the outside and will taste the same.
Post # 13
Some bakers will let you rent columns and inner structural support to hold up heavy cakes. Switch bakers–find someone who will do what you want. It may be on little plates with columns in between (at least a little tiny bit of air space between tiers) but it can be really close.