Going....Crrrrrrraaazy!

[rainbowtrout]

OK, so this might seem an odd thing to go nuts over, but:

I really, really want the picture in the 2005 Fall Martha Stewart Weddings of the Devil''s Food Cake with Italian Meringue, and the recipie! I lost the magazine and can''t find either an image of the entire cake or the recipie online, and it is one of the leading runners for my cake. (I''m making my own).


Does *anyone* have this issue? Thank you soooo much!

 

[rainbowtrout]

OK, also, I''ve found this cake, which is probably way too whimsical but I''m a tiny bit in love right now

 

[neatfreak]

I think the cake is adorable! BUT, I worked in a bakery in HS assisting the wedding cake maker. If you''re DIY, unless you''ve worked extensively with cakes, I would not attempt this yourself on your wedding day. Too much can go wrong.

 

[door knob solitaire]

Dont'' fret...someone surely has the mag.

I just wanted to tell you I think that cake looks reelly fun! It looks yummy too.

DKS

 

[rainbowtrout]

Sigh...Yeah, I knew it might be a lot to take on. Things droop, things break. I've been planning on a nice, simple buttercream or meringue with fresh flowers or possibly whipped cream.

I can always attempt the other design (on a smaller scale) for someone's birthday.

My dad got me a nice cake turntable and some pans for my birthday...soooo excited. It's the fancy cast-iron cake turntable from Ateco. I don't get to play with them until I get home in Sept though, ah well.


That's why I like the martha stewart cake so much...it's very simple, the decoration is the fluffy frosting contrasted with the dark chocolate-y goodness inside.

Thanks DKS! I think it's cute too.

 

[neatfreak]

You could certainly try it, there''s no harm in trying!

But you just want to be sure that your cake on the day of, will look great.

I would attempt it a few times first. If it reliably comes out well, go for it! You could do just a few of those little decorations and make it much easier on yourself and still get a cute look.

 

[door knob solitaire]

Neakfreaks post and mine crossed.

I agree with her, as I missed that in your original post...about you tackleing the cake your self... That image is made with fondant or almond paste. It is lovely...it is very simple to achieve...if you know how. It does hold up better in transport that a regular cake. It takes practice, and the proper temperature. Ney to a first timer....ney ney ney.

Unless you are an accomplished decorator...I really wish you would reconsider taking on the cake duty. Your makeup is far more important. I mean crying over a cake disaster will show up in vivid detail in all your photography. I am no pro, but I have made some really pretty ones. It takes me 10 to 12 hours to accomplish want a pro can do in 1.5 hours. I would never consider doing my own.

How many are attending your wedding?

DKS

 

[rainbowtrout]

Hehe. It is time to outline the Great Cake Plan:


I've made layer cakes before, I can make buttercream, meringue, etc pretty well. I can produce a cute birthday cake, although they come out a little squat sometimes they are always delicious.


However, here's my battle plan for the next 9 months, starting in September:

Make 1-2 cakes/cupcake batches a month (donate to work so I still fit into my dress!) until December. Obviously, make these cakes/month in flavors I think I might want.

Over winter break, go to grandparent's house: use their kitchen (where I will be making the cake) to first make the 6"" trials to let them, FI, and me taste and pick. Make a full scale trial of the cake, let people who come over for big Christmas party eat cake.

winter break to spring: practice piping, continue to make a cake every month or so just to keep in practice.

I also bought the book by Dede Wilson on making wedding cakes yourself. Very helpful.

Basically, it's a skill I want to pick up anyway,and this is a nice excuse. It's certainly no more trouble than DIY flowers, and I hate the idea of DIY-ing the flowers, so.

We're actually doing the dessert table at the wedding ourselves, this is just the only thing I am cooking. We're buying strawberry rhubarb pies from Costco, and FI is doing 2 or 3 large batches of his famous chocolate chip cookies, and my grandmother's raisin hermits.



DKS: wedding is 50-60 people, although POSSIBLY more (see "first money question" post)

 

[door knob solitaire]

Wow you are one tough cookie...I mean cakie!

I have a feeling you are a superwoman. My hat is off to you. I am sure your masterpiece will be special. One piece of advice I have for you is triple sift your flour.

You want to achieve the finest flour grain possible. This is in my opinion what sets a cake aside from a normal commercial cake or mix. Be sure to take pictures of the trial runs...let us vote on your choices by appearence.

I so wish I was part of the guinea pig tasting crew!

DKS

 

[Mara]

RT you are certainly a brave woman to attempt making your own wedding cake...remembering how much we had to do the day of the wedding and how much running around there was even though we thought we had everything taken care of, I would be interested to hear how it all comes off for you...and if you would do it again. There''s just always so much to do the last few days no matter how well planned it all is from my own experience (and watching friends get married hehe).

As for the lost magazine, try eBay, a lot of times people sell old issues on there. Or you can sometimes contact the magazine itself, and buy old issues that way. Good luck finding it!

 

[rainbowtrout]

Thanks Mara. I can always try buying it as a last resort. Wish I had a wedding-nut friend in RL who collected them or something, wouldn''t that be convenient?


RE: cake and last minutes--people do their own flowers, etc, all the time so I figure doing the cake can''t be that much harder..have to do most elements of flowers in the 2 days before, just like the cake.

 

[Skippy123]

Wow, I agree you are brave. I wanted to do the exact same thing and took wedding cake lessons and then the owner told me she always tells Mothers of the Bride not to do it esp w/rolled fondant. So that is what made me chicken out plus I think fondant is hard to work with and keep smooth. hehehe
You probably can do it esp if you have go friends to help out!!!! When is the big day?

 

[rainbowtrout]

May 25 2008---day after our 10th anniversary of dating.
So excited we actually have a date! It''s been a loooong (2 years, one down, 11 months to go) engagement.



Not even going to attempt allover fondant---buttercream or meringue all the way. FOndant decorations like in the picture, possible.

 

[Skippy123]

Date: 6/17/2007 1:16:57 PM
Author: rainbowtrout
May 25 2008---day after our 10th anniversary of dating.
So excited we actually have a date! It's been a loooong (2 years, one down, 11 months to go) engagement.



Not even going to attempt allover fondant---buttercream or meringue all the way. FOndant decorations like in the picture, possible.

Then you will probably be fine; I am sure you will practice making many of them before the big day. Best wishes.

 

[Jas12]

Rainbowtrout I have it!! When u said fall 2005 i immediately visualized the cover (i know, that''s pathetic) took a quick look in my ''library'' and lo and behold--i have it.
If you send me your address I will mail the pics/recipe to you

 

[rainbowtrout]

Awww, thank you. WOuld it not be better for you to just scan them in so that way you can keep the mag? I don''t know how to send you my address, though, there is no PM-ing function anymore, is there?