Post # 1
I have decided to try my hand at making our cake. We want something simple and elegant. His family tartan is what we are drawing our colors from. I want to use tartan ribbon for the cake. For the practice run I just used regular ribbon (the tartan ribbon is expensive and I haven’t ordered the ribbon for the cake yet) This is my first practice run. I already know some things to do differently next time but I don’t think it was too bad for a first try. It didn’t take me long to make. For the trial run I made it smaller than the real one will be. For the real one I will make it larger, but I can also make everything ahead. I will quit rambling now and just say, what do you think? Honest opinions please.
Post # 5
How many people are you feeding? I think that cake looks great!
Post # 6
I think it looks great! The bottom cake is a bit lumpy/uneven but it’s very hard to get fondant to look even, it’s not very forgiving. If you’re going to do more practice runs I suggest making a bunch of smaller cakes and just practicing covering them with the fondant as smoothly as possible. I haven’t used fondant in years because I hate how hard it is to work with.
Post # 7
Not sure how much of perfectionist you are, but…
If you are a perfectionist: The bottom layer has a crease that runs horizontally through the middle of the cake. Sure it would be an easy fix when you’ve carving the cake. If you’re going larger on the final version, thought you might want to keep an eye on that.
If you’re not a perfectionist, disregard. You really have to look for that crease and I’m sure no one will. It’s an amazing job and you’re fondant work is perfect. Definitely an amazing 1st try. I’ve never been good with fondant so I’m certainly jealous. It’s a beautiful cake. 🙂
Post # 8
Awesome, looks great.
Will you be using a heating cone for the larger cakes? Also, can I ask how many layers in each tier you have there?
Sorry for the questions, we are making our own cake too. So far we’ve done 3 trial cakes, just of the top tiers though (to get the recipe & buttercream icing technique down)
Post # 8
I think it looks cute for the first trial run! I know the creases and lumps will be easier to fix when you do it again but, I love how simple and elegant the look is. I also love that you are doing this yourself!
Post # 9
Wow ! I’m impressed 🙂 I think it looks great and will look even better with the tartan ribbon ! What flavor is it 😛
Post # 10
- Wedding: August 2012 - Historic Lougheed House
It looks good! I considered doing our cake too. We were getting quotes of 1200 for a simple cake for 100. Ridiculous.
Would practice with fondant more and I’m pretty sure the TLC website has tips from Buddy (Cake Boss) on baking and fondant.
Post # 11
I used the wilton cake pans (they are deeper pans than regular round pans) Each of these cakes are two layers. My mom was a cake baker, decorator and she never used a cone so I doubt I will either as the cake gets larger. I will be adding a larger layer on the bottom. We are having a very small wedding (45-50 people) We are considering doing cupcakes as well. I am a perfectionist, so the crease and the lumps and bumps do bother me. I know what changes I need to do for next time. 🙂 Any advice for making the cake more uniform would be greatly appreciated. My fiance wanted red velvet cake, but since our wedding colors are blue (navy) and ivory I am making a blue velvet cake.
Post # 13
Thanks everyone for the input
Post # 14
When using fondant, after I apply a crumb coat then I put my cake in the freezer for a bit to harden it, then I apply the fondant.
For your first cake, it looks super awsome!
Post # 15
@doodlebug15: That’s kick ass! Can you post a picture of it cut, so we can see the blue inside? I LOVE that idea. How cool.
The cake looks amazing for the first trial run! It’s a tad lumpy as others have pointed out, but overall I’m impressed!