Comments on: How to Make Wedding Cakes 6: Helps, Tips, and Hints http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/ Baking Tips and Recipes Fri, 04 Dec 2009 16:09:35 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Marye Audet http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/comment-page-1/#comment-10152 Marye Audet Fri, 22 May 2009 20:47:06 +0000 http://www.bakingdelights.com/2008/04/05/how-to-make-wedding-cakes-6-helps-tips-and-hints/#comment-10152 you should be fine. If you are concerned try just using one less egg white. you should be fine. If you are concerned try just using one less egg white.

]]> By: Jane Gephart http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/comment-page-1/#comment-10151 Jane Gephart Fri, 22 May 2009 20:18:06 +0000 http://www.bakingdelights.com/2008/04/05/how-to-make-wedding-cakes-6-helps-tips-and-hints/#comment-10151 I'm assembling ingredients for a wedding cake...recipe calls for "eggs" and I accidentally bought "extra large eggs." What do you think? The recipe says to whip 8 egg whites, and then fold that into the batter. Do you think there will be a huge difference if I use extra large eggs (they don't look very much bigger than the large eggs currently in my fridge! The recipe doesn't specifically call for "large" eggs, it's just that I know the usual size should be large (I think). Please advise! THANKS! I’m assembling ingredients for a wedding cake…recipe calls for “eggs” and I accidentally bought “extra large eggs.” What do you think? The recipe says to whip 8 egg whites, and then fold that into the batter. Do you think there will be a huge difference if I use extra large eggs (they don’t look very much bigger than the large eggs currently in my fridge! The recipe doesn’t specifically call for “large” eggs, it’s just that I know the usual size should be large (I think).
Please advise! THANKS!

]]> By: Marye Audet http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/comment-page-1/#comment-9489 Marye Audet Thu, 07 May 2009 00:43:00 +0000 http://www.bakingdelights.com/2008/04/05/how-to-make-wedding-cakes-6-helps-tips-and-hints/#comment-9489 Wooden dowels from Micheals are what I use. I don't think the cardboard will hold well, but Micheals, Hobby Lobby, and some other local craft stores do have the plastic cake separators. Hope this helps! Wooden dowels from Micheals are what I use. I don’t think the cardboard will hold well, but Micheals, Hobby Lobby, and some other local craft stores do have the plastic cake separators. Hope this helps!

]]> By: Jane Gephart http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/comment-page-1/#comment-9435 Jane Gephart Wed, 06 May 2009 16:37:47 +0000 http://www.bakingdelights.com/2008/04/05/how-to-make-wedding-cakes-6-helps-tips-and-hints/#comment-9435 I'm baking the wedding cake for my daughter's friend and have a very detailed recipe...I made a test layer and all turned out fine. However, I'm starting to have cake nightmares!!! I've worked out that this cake will weigh around 36 lbs, figuring pounds of butter, sugar, etc. in the ingredients. The wedding is May 30. Too late to order cake supports online. Do the hollow plastic dowels and wooden dowels as sold at Michael's work? I bought packages of dowels, and flat cardboards. Can I count on them as "enough" cake support? There will be 4 tiers of cake: 12, 10, 8 and 6 inches each, 2 layers (4 split layers) each. Any tips or advice you can give me re: cake support will be VERY appreciated!!!!! I’m baking the wedding cake for my daughter’s friend and have a very detailed recipe…I made a test layer and all turned out fine.
However, I’m starting to have cake nightmares!!! I’ve worked out that this cake will weigh around 36 lbs, figuring pounds of butter, sugar, etc. in the ingredients.
The wedding is May 30. Too late to order cake supports online. Do the hollow plastic dowels and wooden dowels as sold at Michael’s work? I bought packages of dowels, and flat cardboards. Can I count on them as “enough” cake support? There will be 4 tiers of cake: 12, 10, 8 and 6 inches each, 2 layers (4 split layers) each. Any tips or advice you can give me re: cake support will be VERY appreciated!!!!!

]]> By: Marye http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/comment-page-1/#comment-6505 Marye Sun, 01 Feb 2009 02:04:59 +0000 http://www.bakingdelights.com/2008/04/05/how-to-make-wedding-cakes-6-helps-tips-and-hints/#comment-6505 Thank you Jennifer. I would probably use a toothpick to attach the roses firmly to the fondant. I would wait until the cake was at the reception area to do it. Here is a great fondant rose tutorial. http://cakestylist.wordpress.com/2007/03/11/how-to-make-fondant-roses/ Thank you Jennifer.

I would probably use a toothpick to attach the roses firmly to the fondant. I would wait until the cake was at the reception area to do it.
Here is a great fondant rose tutorial.
http://cakestylist.wordpress.com/2007/03/11/how-to-make-fondant-roses/

]]> By: Jennifer http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/comment-page-1/#comment-6526 Jennifer Sat, 31 Jan 2009 19:40:00 +0000 http://www.bakingdelights.com/2008/04/05/how-to-make-wedding-cakes-6-helps-tips-and-hints/#comment-6526 Marye, These post are awesome, very helpful. I am planning on making my own cake and the cake is going to be a 4 layer round stacked cake and I am planning on using fondant over each cake and wrapping a fondant "ribbon" around each cake and then have roses for the top and leading to a trail of roses all the way down to the bottom slightly wrapping around. Do you have any tips on using fondant and what is the best way to make sure the roses stick well to the fondant? Marye,

These post are awesome, very helpful. I am planning on making my own cake and the cake is going to be a 4 layer round stacked cake and I am planning on using fondant over each cake and wrapping a fondant “ribbon” around each cake and then have roses for the top and leading to a trail of roses all the way down to the bottom slightly wrapping around. Do you have any tips on using fondant and what is the best way to make sure the roses stick well to the fondant?

]]> By: Marye http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/comment-page-1/#comment-6753 Marye Mon, 26 Jan 2009 18:52:47 +0000 http://www.bakingdelights.com/2008/04/05/how-to-make-wedding-cakes-6-helps-tips-and-hints/#comment-6753 Wendy- I would probably wait to assemble since there is no real time consuming decorating to do. Wendy-

I would probably wait to assemble since there is no real time consuming decorating to do.

]]> By: Wendy http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/comment-page-1/#comment-6724 Wendy Mon, 26 Jan 2009 16:07:14 +0000 http://www.bakingdelights.com/2008/04/05/how-to-make-wedding-cakes-6-helps-tips-and-hints/#comment-6724 Marye, Let me first thank you for all the helpful information. I am doing a cream cheese/strawberry filling for my cake and i was wondering if I should do this two days in advance or wait until the day of to assemble. I am doing whip cream frosting so the decoration is only going to be done with ribbon and silk flowers. Marye,
Let me first thank you for all the helpful information. I am doing a cream cheese/strawberry filling for my cake and i was wondering if I should do this two days in advance or wait until the day of to assemble. I am doing whip cream frosting so the decoration is only going to be done with ribbon and silk flowers.

]]> By: Eve http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/comment-page-1/#comment-5740 Eve Wed, 26 Nov 2008 01:30:13 +0000 http://www.bakingdelights.com/2008/04/05/how-to-make-wedding-cakes-6-helps-tips-and-hints/#comment-5740 I'm planning to make my own wedding cake, and I was thrilled to find this series of posts you did; the information contained therein is invaluable. I was wondering if you could provide any additional advice about storing the cake in various stages of completion: What constitutes "secure" wrapping for making sure the unfrosted cake will keep well in the freezer? If we decide to use custard or fruit fillings, can I still go as far as the crumb layer three days ahead? Or would concerns about sogginess or general freshness require that to be done later? Also, would you be willing to share the recipe for the Bailey's filling you used? Should a "stacked" cake be transported in pieces, or does that only apply to cakes that use columns? Once the cake is fully decorated and assembled, what's the best way to keep it tasting as fresh as possible until it's cut and eaten? For reference, we're tentatively planning for the cake to have three levels (6", 9", and 12"), each made with three layers of cake. We plan to just have the levels stacked on top of each other, supported with dowels. Thanks again for all the help you've already provided! I’m planning to make my own wedding cake, and I was thrilled to find this series of posts you did; the information contained therein is invaluable.

I was wondering if you could provide any additional advice about storing the cake in various stages of completion:
What constitutes “secure” wrapping for making sure the unfrosted cake will keep well in the freezer?
If we decide to use custard or fruit fillings, can I still go as far as the crumb layer three days ahead? Or would concerns about sogginess or general freshness require that to be done later? Also, would you be willing to share the recipe for the Bailey’s filling you used?
Should a “stacked” cake be transported in pieces, or does that only apply to cakes that use columns?
Once the cake is fully decorated and assembled, what’s the best way to keep it tasting as fresh as possible until it’s cut and eaten?

For reference, we’re tentatively planning for the cake to have three levels (6″, 9″, and 12″), each made with three layers of cake. We plan to just have the levels stacked on top of each other, supported with dowels.

Thanks again for all the help you’ve already provided!

]]> By: Marye http://www.blisstree.com/bakingdelights/how-to-make-wedding-cakes-6-helps-tips-and-hints/comment-page-1/#comment-4642 Marye Thu, 30 Oct 2008 04:42:35 +0000 http://www.bakingdelights.com/2008/04/05/how-to-make-wedding-cakes-6-helps-tips-and-hints/#comment-4642 Jennifer, not a problem. Alyssa, I catered my daughter's wedding myself. Other than that I really dont knwo how to advise you. Jennifer, not a problem.

Alyssa, I catered my daughter’s wedding myself. Other than that I really dont knwo how to advise you.

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