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Topic: Wedding Cake  (Read 3933 times)
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sparky
« on: April 20, 2004 02:19:23 PM »

To make a long story short, I was volunteered to make the cake for a friend's wedding in January.  

I've been taking a cake decorating class and practicing, but most of the things I'm learning are fairly cheesy (clowns, nasty super sweet frosting with Crisco, etc) and I'm worried about finding better recipes and themes.  I'll be taking more advanced classes which cover cooler topics, but I'm still a bit concerned about finding good ideas and inspiration.

Does anyone have any good ideas?
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« Reply #1 on: April 20, 2004 02:25:56 PM »

My moms best friend (and her doctor..lol) is a closet crafter *grin* She makes these UNREAL cakes...

I'm headed up to visit mom this weekend, and I'll ask if she has any info to share.

Here's a pic of one of her cakes:

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« Reply #2 on: April 20, 2004 03:14:14 PM »

I get the impression it's fairly easy to make rolled fondant look classy, and it doesn't taste too bad either: http://www.wilton.com/recipes/recipesandprojects/wedding/gki_wedding4.cfm

http://www.wilton.com/recipes/recipesandprojects/wedding/loveaboveall.cfm#

Good luck!

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larew
« Reply #3 on: April 22, 2004 12:54:35 PM »

I was at Michael's craft store today and they had molds for individual small wedding cakes. If the party is small enough I think getting your own individual cupcake sized wedding cake would be great.  As for decorating them just some white icing and small cake decorations, like those silver beads would be good.

Also I saw a show on the diy station about wedding cake decorating, try diynet.com

Good Luck!
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« Reply #4 on: April 22, 2004 01:18:31 PM »

I made my own wedding cake when I got married a couple of years ago.  I didn't have any lessons, but I did use the wilton class books as a guide.  It was easier than you'd think it would be, and lots of fun.  I'd say, do lots of practicing and don't let anyone discourage you from trying lots of new things.  (I throw that in because no one believed I could do my own wedding cake and thought I'd regret it.)  Here's a pic:

I'd be glad to write down the instructions for what I did if you'd like.   Grin
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« Reply #5 on: April 24, 2004 07:48:26 AM »

I made my wedding cake too....sorry no pics though....am quite technically incompetent, if I do say so myself.  I made genoise sponge in sheet pans, then cut it and lined springform pans with it, made chocolate mousse for the filling, another layer of genoise, let it set, flipped it out, decoarted it with italian meringue buttercream and covered the whole enchilada with huge chocolate curls.
The last wedding cake I made was inspired by Baking With Julia, it was a 3 tiered, chocolate, raspberry moussy thing, covered in a chocolate "ribbon" and garnished with spiky chocolate curls.
Do you know what kind of cake you will be making? I always find that its better to keep the cake looking as simple as possible, unless of course you like things with alot going on...a nice simple garnish is to sugar edible flowers....very pretty, elegant and EASY.  Martha Stewart has lots of good recipes for cakes and icings.
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« Reply #6 on: May 02, 2004 06:44:36 PM »

I have three words for you - fondant, marizpan and Joy of Cooking...okay that's more than three words...but Joy of Cooking has a great recipe and a set of directions for creating a wedding cake.  You can flavor and color marizipan so it's not so almondy and fondant is great for a clean loook...I'm also a big fan of the tiered cake...but making each level a different flavah!  
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Goddess
« Reply #7 on: May 03, 2004 08:51:09 PM »

amareluna, that cake is freakin' fantastic! I think I want to make my own cake as well, just because most of the commercial ones I see are either way cheesy or gorgeous but 1000 bucks. fondant looks like a great way to make a lovely cake
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« Reply #8 on: May 19, 2004 07:03:54 AM »

Hey, I'm not alone! I, too, made my own wedding cakes. I really, REALLY wanted angel food cake with whipped cream on antique cake stands. Oddly enough, I could only find one baker willing to make angel food cake, and she INSISTED I use buttercream frosting, or I'd regret it. Um, part of what I like about angel food cake is that it's light and subtley sweet. Buttercream frosting is HEAVY. So I endeavored to make 16-1/2 angel food cakes the week of my wedding, storing them in the church freezer. I ended up not using whipped cream because I didn't have anyone who could frost them last minute for me and whipped cream won't hold at room temperature. I did make three sauces to put on the cakes, at the guests discretion: creme anglaise, chocolate custard sauce, and raspberry sauce. The cakes themselves were just decorated with pansies (which are edible, so food safe).


My friend who got married a year later ordered a plain, tiered cake. She did have the bakery do a basket weave with the frosting, but I don't think that was necessary. Then she ordered gerbera daisies and I cut the stems off and placed them and raffia around the cake. I also placed ribbon around each tier. That was easy, but you have to do it with a steady hand. It was very pretty and very simple. The groom's cake is at the opposite end and we made that from a mix that day, frosted it with purchased frosting, and embellished with magnolia leaves and strawberries.
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« Reply #9 on: May 19, 2004 02:42:30 PM »

I design and decorate cakes for a living and my advice would be to keep taking Wilton classes, they are great for basics.  For your ingredients use real butter, fresh eggs and real vanilla.  Most american type icings are very sweet to cover the taste of inferior ingredients (lotsa shortening)  At the shop I work at we use a basic buttercream recipe that is 60% butter and 40% crisco (only crisco not anything else) we also use real vanilla.  We use enough to cover  but not suffocate our cakes.  If you are going to make a fondant covered cake you still need to ice the cake before you drape the fondant over it.  Fondant can be tricky if you are doing a large tiered cake, the larger the tier the harder to cover.  Rolling the fondant fairly thin will also keep the sweetness factor down.
One other really important thing to learn is how to build a tiered cake for support and transport. Wilton's method is ok but there is always other ways of doing things too.  Good luck
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