Random cake question...

[nebe]

I''m an amateur cake decorator and I was thinking, would it be a terrible awful idea for me to decorate a faux-three-tier-cake myself?

I was thinking I could bake and reinforce a fourth layer (I''m a damn good baker, I must say

) and sit the faux layers on top so we can cut the bottom, plain layer. I''ll be working on a budget ($20,000 for 170+ people, mainly French Canadian with an open bar

)

The cake is super important to me, so I figured if I use the a few weeks before the wedding to decorate it myself, then serve sheet cake I could save a bit of money. Who thinks this is an ok idea? I''ve heard of people using faux cakes before, but decorating is usually the expensive part anyway, and I really think I can do it myself if I keep practicing. I have a while (haha, understatement) to plan, but I thought I''d ask you guys anyway.

TIA

 

[laine]

I think its a great idea! I was at a wedding recently where they had a faux cake with a real top layer that they cut--might be a bit easier to do that than a real bottom layer. And make sure you start practicing far enough in advance that you can find a cake in case you decide you aren''t up to the challenge.

 

[October2008bride]

I think it is a great idea too!! I have seen one on another forum I participate in, and it was incredible! I think what made it so great was that because it was predominantly fake, they had a 5 tier amazing cake that would have cost them an arm and a leg and it was super reasonable with the one real tier and some sheet cakes!!

So smart...

They too did the real top tier.

 

[nebe]

A top tier is usually the most highly decorated, so I don''t think that''d be a good idea for me (I wouldn''t want to be up the entire night before the wedding decorating a cake!!

) so I think if I just reinforce the bottom center, I''ll be good. Plus, isn''t it more customary to cut the bottom layer??

Thanks for the input!!

 

[somethingshiny]

Nebe~ I say, go for it!
It is customary to save the top tier, it''s usually removed and put on some sort of display pedestal/plate. Then the cake is usually cut from the top (second) layer down. Otherwise your support structure would cause your second tier to cave in the bottom if the bottom is hindered with slicing. So, you might have to come up with a different way to support it, or do one faux tier (at bottom) and another faux tier (top, which would be removed.), with your real cake being the center. Another idea is to have a professional do just the top tier for you, then you match that style for the rest of the cake.

I''m an amateur decorator, too. I usually just do the buttercream icing for decorations. I just start my tips on waxed paper before I move to the cake. If you use royal icing (recipe in Wilton book) you can make your decorations weeks before hand, and then apply on your freshly frosted cake. Same thing for marzipan (big pain in the *ss for me!)

If I were you, I would just start playing around with frosting and see what you can come up with. After all, buttercream is great on graham ers!

Good Luck!

 

[nebe]

Date: 10/28/2007 10:19:20 PM
Author: somethingshiny
Nebe~ I say, go for it!
It is customary to save the top tier, it''s usually removed and put on some sort of display pedestal/plate. Then the cake is usually cut from the top (second) layer down. Otherwise your support structure would cause your second tier to cave in the bottom if the bottom is hindered with slicing. So, you might have to come up with a different way to support it, or do one faux tier (at bottom) and another faux tier (top, which would be removed.), with your real cake being the center. Another idea is to have a professional do just the top tier for you, then you match that style for the rest of the cake.

I''m an amateur decorator, too. I usually just do the buttercream icing for decorations. I just start my tips on waxed paper before I move to the cake. If you use royal icing (recipe in Wilton book) you can make your decorations weeks before hand, and then apply on your freshly frosted cake. Same thing for marzipan (big pain in the *ss for me!)

If I were you, I would just start playing around with frosting and see what you can come up with. After all, buttercream is great on graham ers!

Good Luck!

I work with fondant mainly, which is definitely difficult but worth it. I don''t know who/where started the "eat the top tier on your first anni" idea, but I ain''t having nothing to do with that. MAYBE we''ll have it remade by out baker, but I''m definitely not into eating year old pastry!!

 

[door knob solitaire]

Arghh...why why why can''t I just pass on these threads? Why can''t I just read and go on about MY life...why why why?

The fake cake thing is brilliant...

The serving from a sheet cake is brilliant...

The bride doing the cake...reeks of disaster. You said it is super important. If your plan fails it will be too close to order a replacement. Who is going to set it up if you do it? How are you going to store it?

Why not simplify the design. Just have a baker make you 4 round layers in graduated sizes in plain marzipan. You pay for and pick up four layers of cake. Baker has no idea what it is for...and it not charging you wedding prices. Have them stacked and pin a silk ribbon where they join. Get a fake topper or ceramic or plastic or crystal item or fresh flowers for the top. And move on with your wedding and have your stressful nights be filled with fingernail polish flaws or something blue decision instead of cake decorator insanity.

Who thinks this is an Ok idea? - be sure to put me down for a NO on the OK idea. Sorry. I am stressed

out just thinking about it. Argghh!

DKS

 

[nebe]

Date: 10/28/2007 11:49:17 PM
Author: door knob solitaire
Arghh...why why why can''t I just pass on these threads? Why can''t I just read and go on about MY life...why why why?

The fake cake thing is brilliant...

The serving from a sheet cake is brilliant...

The bride doing the cake...reeks of disaster. You said it is super important. If your plan fails it will be too close to order a replacement. Who is going to set it up if you do it? How are you going to store it?

Why not simplify the design. Just have a baker make you 4 round layers in graduated sizes in plain marzipan. You pay for and pick up four layers of cake. Baker has no idea what it is for...and it not charging you wedding prices. Have them stacked and pin a silk ribbon where they join. Get a fake topper or ceramic or plastic or crystal item or fresh flowers for the top. And move on with your wedding and have your stressful nights be filled with fingernail polish flaws or something blue decision instead of cake decorator insanity.

Who thinks this is an Ok idea? - be sure to put me down for a NO on the OK idea. Sorry. I am stressed

out just thinking about it. Argghh!

DKS

LOL DSK. If I do the cake, it''ll be out of styrofoam weeks before the event. Then all I have to do is bake and fondant a plain fourth layer and plop my fakey ontop!

I would never, ever ever ever decorate a whole cake a few days before the wedding. That''s asking for trouble. But this way, if I work on the cake for a few (read: more than two) weeks before the wedding, and I don''t think I can manage, I''ll just call the bakery for a simple design a few weeks before. I''ll lose my super elaborate cake, but I won''t have to stress either. At least with my plan, I have a chance at my dream cake.

capishe?

 

[Hera]

yeah, I remember my "why don''t I do my own flowers" for the wedding. yeah, that didn''t happen.....I honestly think 2 weeks out you will be way too busy to be decorating a wedding cake.

 

[door knob solitaire]

Yeah, I got your plan...but icing a styrofoam and a real cake weeks apart...do you think it will match? It just spells disaster to me honey.

I am quite handy with cake decorating myself. I know when I do a cake, I have to stay up all night to complete it...because if I get interrupted and start again....my hand or touch is not the same. I will use a different pressure of release or a different angle the next day. And invariably the temperature in my kitchen is off...and the icing is different. I have ruined far to many that were close to perfection ...so that is why I hope you reconsider.

How will you store you Styrofoam beauty''s? I suppose only your test run can tell you if your plan will work. Keep us apprised.

I attended a wedding that offered a dessert table. There was a smaller traditional cake...tiered...but there were mounds of other cakes...it was spectacular. And the cake was served from a sheet cake.

Hey...why don''t you bake and make the bottom layers...and pay the pro to do the topper? To tie it all together you can scatter flowers or petals either real or edible and it may camouflage the fact that they were made separately.

DKS

$10k budget is nothing to sneeze at...but 200 people with a fake cake...you may get a few sneezes!!!

 

[lauralu]

I have no idea what goes into decorating cakes so I can''t comment on how it would work out. BUT, I had to add. Having a faux cake and serving sheet cakes is very popular with alot of people where I live. Not even the topper is real. I have seen some amazing faux cakes in the last few years.

Good luck on whatever you decide!

 

[Independent Gal]

Hmmm... I''m with DKS on this one. I don''t think you''re going to be having such a good time doing something as big and complicated as this when the pressure is really on. I''d strongly advise against it.

Anything where you can say ''this is really important to me'' is not the place to make compromises with the potential to go seriously awry. Save money on something that''s a little less important to you or more predictable. E.g., buy a sample dress or a once-worn one. The money you save there will get you your dream cake!

 

[misysu2]

I also don''t know what goes into cake decorating, but I think you have a great idea with the faux layers.

I''m kinda in the same boat myself, as my FI has this crazy idea that HE is going to bake a FIVE TIER, ALL REAL, FULLY DECORATED wedding cake for us! I say, "honey, we won''t have time", and he "pssh''s", and I say, "honey, you''ve never baked and decorated a cake before," and he says, "I''m going to get a DIY book and learn. Besides I get really mad when I have to pay so much money for things and they aren''t even that artfully done..." (he''s an art guy), and I say, "but honey, I wanted a simpler, 2 or 3 tier cake..." Oy. And we don''t even live in the same place where our wedding will be located! I say, "honey, I''m not sure we''ll have time to bake cake for 150 people right before the wedding..." and he says, "We''ll just fly in a day earlier..."

NOOO!!!!!! And if I keep arguing with him, he gets offended. He just doesn''t have any idea!

Does anyone have any suggestions about how to quench his inspiration!?

 

[Pandora II]

I'm making my own cake as well - but I'm doing all 3 layers.

Then again, it's a traditional fruitcake which does make things easier. I'm making the cakes in 3 weeks time (FI is away so I have peace and quiet), they will then go in airtight tins and get fed every two weeks until June.

Cake gets marzipanned at the end of June and iced two weeks later. 26th July - all ready!

I've made loads of fruitcakes in the past, so I have no worries on that front, nor on the marzipanning. The only thing I'm not confident on is the icing - not sure between fondant or royal. I'm thinking of going and doing an evening course to learn how to do it.

I only want a plain iced cake - I'm putting fruit on as decoration. No frilly piping etc (although I do know how to do that bit) - but getting that perfect finish on the base icing is not easy!

The great thing with fruitcake is that you can make it up to a year in advance - it's better if it's matured - which means you aren't rushing in the last weeks.

Wilton have some great info on their website on how to support the layers and how to put the dowels etc in.

Just to add, if you decide to do the cake yourself, the most important thing is to have the proper tins and equipment before you start, really fresh ingredients and a large bottle of brandy/rum/whatever (this is for you and the cake).

Finally, if you have a fan assisted oven, remember to lower the temp by 20 degrees and don't trust the timings in the book. I had one very burnt cake the first time I tried the new oven.

ETA: Misysu2 - just get him to make a Christmas cake - trust me he'll see how hard it really is. I did my degree at art college and so I'm pretty good with my hands. I have found icing super frustrating.

I would only attempt a cake if I can have 90% done at least 2 months out. I've also found a baker who will do the base icing on my cake if I get too scared!

 

[brgirl]

Date: 10/29/2007 9:45:02 AM
Author: misysu2
I also don''t know what goes into cake decorating, but I think you have a great idea with the faux layers.

I''m kinda in the same boat myself, as my FI has this crazy idea that HE is going to bake a FIVE TIER, ALL REAL, FULLY DECORATED wedding cake for us! I say, ''honey, we won''t have time'', and he ''pssh''s'', and I say, ''honey, you''ve never baked and decorated a cake before,'' and he says, ''I''m going to get a DIY book and learn. Besides I get really mad when I have to pay so much money for things and they aren''t even that artfully done...'' (he''s an art guy), and I say, ''but honey, I wanted a simpler, 2 or 3 tier cake...'' Oy. And we don''t even live in the same place where our wedding will be located! I say, ''honey, I''m not sure we''ll have time to bake cake for 150 people right before the wedding...'' and he says, ''We''ll just fly in a day earlier...''

NOOO!!!!!! And if I keep arguing with him, he gets offended. He just doesn''t have any idea!

Does anyone have any suggestions about how to quench his inspiration!?

Maybe you can share this with your FI!!

I baked my own cake for my wedding - 4 tier + a groom''s cake. These flavors:
White Chocolate with white chocolate pudding filling
Lemon with cream cheese filling (2 tiers)
Carrot with cream cheese filling
Groomscake - chocolate with peanut butter filling, plus chocolate covered oreos all around the cake.
However, I did the baking 6 weeks in advance and froze it. It took me three days to bake everything (well, Friday night, half-day saturday and sunday morning).
Total hours mixing and baking the actual cake? ~14. (I also had a kitchenaid mixer do a lot of the work for me, AND a double oven for the actual baking)
But, before I had the final run, i had a trial runs before the big weekend where I tested the different flavors AND my baking skills. My sister is a part-time cake decorator, and she had given me instructions on everything, as my only experience before this was only betty crocker in two 9" pans...

You also have to factor in time for buying the ingredients for the cakes! My sister''s recipe starts off with a box, then you add a bunch of ingredients.

That was JUST cake-making. My sister did the decorating. I had to get those ingredients - 5 gallon container of buttercream (from sams), powdered sugar, chocolate flavoring, peanut butter flavoring, white chocolate pudding, heavy whipping cream, cream cheese filling.
It took her the entire Friday before the wedding to make the frosting (adding powder sugar to the buttercream), make the fillings, frost the cake (about 8 hours), and assemble each 4" layer. Then she spent about an hour assembling the entire cake and finalizing on Saturday. And, I had no special things done to the cake! All she had to do was smooth out the buttercream and then add a ribbon. Nothing fancy or particularly artistic at all!! (I''ve attached a picture to show how simple it was)

(this is directed at misysu2''s fiance, not nebe!!) I could not have imagined stressing about that cake right before the wedding - probably because I was stressing about so many other things! My sister did learn about cake decorating from the Wilton class at Michael''s/Joanns, so it can be done. I don''t know if learning out of a book alone will show you everything you need to know!

 

[Pandora II]

Trust me, a book alone will not teach you how to ice.

I wish...

PS - Your cake looks gorgeous brgirl, and what great flavours! I would never have the balls to attempt a cake like that. You should be very proud of yourself!

 

[misysu2]

Wow! What a beautiful cake! Great job!

As for our cake, it will be regular chocolate with cinnamon buttercream frosting all the way around, so would be smipler to bake. The decorating, however, is up to FI. I really did want a simpler cake, with maybe a ribbon accent like the cake above and some real flowers spread on it, but FI says, "it''s our wedding, and we''re going to have a huge, elaborate cake!" (or something similar). Blech.

Even still, if it''s relatively simple, it''s still baking cake for 150 people in my parent''s tiny house with ONE oven the day before the wedding. What gives!!??

 

[nebe]

If brgirl can do it, so can I!!

 

[misysu2]

Go for it, Nebe! It will look amazing! You''ve got a plan, and I think it''ll be great. (Just make sure to share your photos with us afterwards!

)

 

[brgirl]

Awwww....thanks for the compliments everyone! I liked how it turned out AND how it tasted...we did freeze the top layer afterwards, but my sister did it by wrapping it in saran wrap and foil and putting it in a box, so hopefully it will taste great in a year! If not, I guess I can bake another one and just slap some frosting on it!

 

[Picos]

Wow, that looks like a beautiful cake, brgirl!

My fiance was planning on doing our wedding cake but he''s a pastry chef. If not the main wedding cake, then atleast the grooms cake. He''s not that into decorating cakes so it''s more of a personal reason rather than "I can do better than that!" He actually could do better than some wedding cakes out there! He''d just rather play with chocoalte.

 

[winternight]

I think the hardest part is going to be making the real cake match the faux cake and it not look faux overall. To my knowledge I''ve never been to a wedding with a faux cake, so I just didn''t know that such a thing existed until I watched Martha Stewart''s wedding DVD on cakes.

As for the poster whose fiance wants to make a cake, why not be supportive but make him watch Martha Stewart''s cakes, pick out an elaborate cake that you ''love'' and have him do a test run for friends for a cake and drinks party. If he has to do a test run I''m sure that will knock the wind out of him.

Personally I''m toying with some DYI but in the end will probably go professional just because I''ll want to focus on other things and well, too much can go wrong.

 

[gtn]

Nebe,

I say make an entire fake cake. Then order a sheet cake. Cut from the sheet cake and serve your guest that cake. Alternately, have a sheet cake and a groom''s cake and cut the groom''s cake and save that for your anniversary and use the sheet cake for your guest.

I met a baker who had a bunch of fake cakes made out of fondant as samples of her work and the cakes held up very well. Maybe test how long the fondant will stand up to the elements and see if you could make it one month in advanced. Whatever you decide, please keep us posted.