(Closed) The Wedding Cake Baking Trial with Photos!

posted 8 years ago in DIY
Post # 3
Member
233 posts
Helper bee
  • Wedding: September 2010

YUMMY!!!!! That last picture has me drooling. Period.

Post # 4
Member
5263 posts
Bee Keeper
  • Wedding: June 2012

They look great! Also, your puppies are adorable. 

Isn’t Smitten Kitchen amazing? I have found so many lovely recipes through that blog… I only own 5 cookbooks (gasp! at least one of them is Mastering the Art of French Cooking) so I love scouring the internet for recipes as well.

As for the straining…. investing in a proper strainer will work wonders! Grease screens are just awful. I used one to sift cake flour last year, and promptly bought a real sifter. Sometimes, baking tools are just a worthy investment! 

So how did they taste?!

Post # 6
Member
3344 posts
Sugar bee
  • Wedding: August 2010

Looks delicious!

PS I have the same mixer! (and I hate it!)

Post # 7
Member
233 posts
Helper bee
  • Wedding: September 2010

She might have a super quality oven…I don’t know what your oven is like but that might have something to do with it too.

Post # 9
Member
1740 posts
Bumble bee
  • Wedding: July 2010

mmmmmmmmmmmm… im salivating here… soooo good

Post # 10
Member
5263 posts
Bee Keeper
  • Wedding: June 2012

Nope, she has a normal oven, she’s blogged about it before. It’s most likely the pans you’re using. I stick with aluminum pans for baking, did you maybe use non-stick? I can rant and rave about non-stick pans for hours, but I’ll spare you. πŸ˜‰

Post # 11
Member
233 posts
Helper bee
  • Wedding: September 2010

@gocubbies: I hear you on the renting part…However, I think your guests will be too busy devouring these to worry about the slight uneveness!

Post # 13
Member
3344 posts
Sugar bee
  • Wedding: August 2010

@gocubbies My biggest problem with the mixer is how poorly it mixes! I always have to stop the mixer every few minutes and scrape down the sides. I’ve used my grandma’s 50 year old Oster mixer and it works waaaaaaaay better.  I have a hard time whipping up butter and meringues.  It takes me like half an hour to get really good stiff peaks.  It’s been ok for the time being but I am definitely hoping someone helps me upgrade. πŸ™‚

Post # 15
Member
5263 posts
Bee Keeper
  • Wedding: June 2012

Go for the better quality pans… that was actually my cooking breakthrough. I got so frustrated because sometimes what I was making would turn out perfectly, and other times it’d be baked/cooked completely unevenly. It took me awhile to realize it was the pans and tools I was using, not me! Of course, I’m sure some of the higher end non-stick works, my experience has only been with the Kohl’s/grocery store cheapies, and regular aluminum (love the Chicago Metallic Company) gives you much more bang for your buck. 

Sorry, didn’t mean to thread highjack. Embarassed

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