(Closed) Who made their own cake?

posted 8 years ago in Food
Post # 3
Member
4024 posts
Honey bee
  • Wedding: September 2010

My aunt made my cousin’s and my mom is making ours! I would definitaly to some test runs! And see if there is a bakery or college close by that offers cake decorating classes. One problem we ran into with my cousins cake was it was in Vegas and becuase it was so hot, even in the house, the frosting stuff (wasn’t frosting but wasn’t fondant either) started to melt. So check different ways to decorate it and what will withstand heat and such!

Post # 4
Member
184 posts
Blushing bee
  • Wedding: December 1969

I made my own!! 

You might want to take a couple of wilton decorating classes and start getting an idea of what you want so that you can ask your instructor what you should buy and to help you master the details you’ll want on your cake. 

PM me if you want more details!!  Here’s my cake and my husband’s groom cake that I made!

 

[attachment=996995,123151] [attachment=996995,123152]

Post # 5
Member
170 posts
Blushing bee
  • Wedding: September 2010

@pieceacake that is impressive!  If you did not live in Kanas, I would be calling you to make mine!  Great job!

Post # 6
Member
240 posts
Helper bee
  • Wedding: August 2010

pieceacake you are amazing!!!!!!!!!!

Post # 8
Member
1962 posts
Buzzing bee

That’s probably a buttercream cake that has been shaped into a pattern by a butterknife.  It should be doable, especially on a smaller sized cake.

Post # 9
Member
2404 posts
Buzzing bee
  • Wedding: October 2011

amazing @pieceacake!!!

i’m not, but i think @lilyfaith is. Maybe PM her too as she could be another great resource for you 🙂

Post # 10
Member
184 posts
Blushing bee
  • Wedding: December 1969

@ Miss Biner–that cake would be EASY!  I just did one like that for a baby shower….all you need is a GREAT buttercream recipe (PM me if you want mine), some practice baking, leveling, and storing cakes (crucial if you want it to taste good), and a small metal spatula (I think maybe the 7 or 9 inch ones that Wilton makes….NOT the 15″ ones).  The flowers you can buy if you don’t want to make your own fondant flowers…or maybe even commission a local cake decorator to make those for you?!  I charge about $5 or more per flower, depending on the complexity.

And that cake is borderless–you’d probably want to pipe at least a thin border on there because you’ll want cardboard between the layers.  Also, straws are a REALLY good way to dowel cakes instead of using wooden dowels (which are super hard to cut without breaking out the power tools)…I use bubble tea straws from http://www.tentea.com.

 

Hope that helps a little bit!!  PM me if you want more advice cause I’ve got lots of it!

Post # 11
Member
184 posts
Blushing bee
  • Wedding: December 1969

Oh, and thank you for all the compliments 🙂

Making my own wedding cake was the best decision for me and I wouldn’t have had it any other way.  My mother in law helped me, too, so it was awesome to have more bonding time with her–even if her only job was to taste this and that and to clean up behind my tornadic mess! 

I think that if you can keep yourself from stressing over the little things (ahem, torn fondant is NOT a little thing…I cried over that), you can definitely make your own cake.  Just make sure you at least know how to bake a cake and have a few tools ready to help you through it!

Post # 12
Member
28 posts
Newbee
  • Wedding: August 2010

Hey! I have not yet, but I am planning on making my own wedding cake. And I also love the reaction I get from people when I tell them this.  In preparation, my sister bought me a cake decorating class from a local baker here in the Albany, NY area. It was incredible (the guy’s going to be on the Food Network cake challenge soon! How cool is that?) And, lucky for me, my brother just got married this past weekend and my sister and I were able to make the cake for them (my advice is that practice makes perfect!) I have been making cakes for everyone’s birthdays in order to get more experience working with teh cake recipe and rolling/draping fondant.

 

Here is a pictue of the cake we made for my brother’s wedding. My words of advice

  • take a class, even if it’s at Micahels or JoAnn Fabircs
  • have the right tools- there is nothing more frustrating than not being prepared and messing up something simple because of the tools
  • practice, practice, practice!
  • bake the cake the night before
  • work in an air-conditioned room
  • have someone you trust and that you work well with there to help
  • cake is an art, not a science. Be prepared for unexpected things to come up

Good luck!  It can be a lot of fun if you know what you’re getting into.

Post # 13
Member
13 posts
Newbee
  • Wedding: July 2010

My mom and I were going to make the cake but yeah, no, it didn’t work out for us. 🙁 The cakes never came out the way we wanted them too, sometimes they were undercooked and other times they were overcooked and we were using the easiest cake recipe. The practice cost (time and money) was adding up so I decided to make a fake cake a la Mrs. Deviled Egg and buy a few sheet cakes to serve at the wedding. The buttercream we made though was delicious and I will definitely continue making it to use on not so special cakes.

Post # 14
Member
5263 posts
Bee Keeper
  • Wedding: June 2012

I’m making our cake! I’ve only done 2 trials thus far but it has been, hands down, my favorite DIY. 

A few things…

Do lots and lots of trials. The image I had of what I wanted to do totally changed after my first trial. 

Use really good recipes – regular layer cake recipes are often too dense for wedding cakes. Check out Deb’s posts on baking her friend’s wedding cake on Smitten Kitchen if you haven’t already. She lists a few really good “sky high” cake recipes. I also made Suzanne Goin’s hazelnut brown butter cake, which held up really well. 

Practice leveling and doweling. I had only really used my leveler to torte before, and didn’t quite have the hang of it. Absolutely level layers are a must. 

Use good cake pans. I know not everyone agrees with me, but non-stick = evil. I love Chicago Metallic’s Aluminum cake pans. Williams Sonoma sells them and Sur La Table has some good ones as well. 

If you’re not the best icer, like me… do a crumb layer. Some people have immense talent in icing; I suck. So I definitely throw the cakes in the freezer, do a thin layer, throw them back into the freezer, and then finish. On my second trial, R insisted on a red velvet cake and buttercream cream cheese frosting. I did SO MANY crumb layers it was ridiculous – all in the name of getting the cake completely perfect. 

Don’t try your first attempt (or any attempt) in one day – I almost drove myself crazy. Make the cakes on one day, and then fillings/frosting on another. 

This is obvious, but everyone prefers different instruments for icing… some people use the Viva paper towels, I mostly use different sized offset metal spatulas. 

I wish I still had a picture of the cake I made! It was on my blog, but I took the whole blog down because I did it on iWeb and it was too expensive past the free trial. Blah. 

Post # 15
Member
204 posts
Helper bee
  • Wedding: July 2010

haha, “gasp in horror!” LOL. Seriously though, I’m a very experience baker and even do professional cakes as a side-career and I can tell ou that making my very first wedding cake was the most horrendous and stressful experience of my life!

So as a semi-pro baker, my best advice to for you is this: make sure you know what you are getting yourself into and try to have fun doing it. Once it stops being fun, its soooo not worth the trouble!

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