Comments on: project wedding cake: an introduction

By: Penelope

Penelope — Wed, 04 Nov 2009 16:13:23 +0000

Hello,
I have just been reading your blogs about ,making a wedding cake for your friends.
I am getting married next June and was planning to make my own cake. Reading your nblog has made me nervous! Am I going to want that kind of set-up-stress on the morning of the wedding??
Do you think I could put it together the afternoon before? Any help or advice would be very welcome indeed!!!
I was planning a 3 tier cake, with a simple frosting/icing seperated by pillars and stuffed through with flowers (prob each tier still sitting on a cake board for ease?) (poss like this but round? http://s597.photobucket.com/albums/tt52/ppitstopp/?action=view¤t=wedding-cakes-hyc5e.jpg )

Any help appreciated!

By: Swati

Swati — Mon, 19 Oct 2009 10:40:42 +0000

Hi Deb.. may be this is not the right place to ask this.. but I dont know where else to turn to..!! I am going to make (and hopefully serve) a birthday cake for 45 guests this weekend (it’s my beautiful daughter’s first precious birthday).. how many layers should i bake if my cake baking pan is 10 inches.. phew.. hope you find time to answer..

By: Sarah

Sarah — Wed, 26 Aug 2009 01:37:01 +0000

I’m bored at work and just read every single one of the comments. I’m making my cousin’s wedding cake in 2 months, and all I can say is THANK YOU, THANK YOU. This blog lives on ;)

By: Veronica

Veronica — Tue, 25 Aug 2009 08:58:16 +0000

I just need to say thankyou. I’ve just offered to bake my brother-in-law’s wedding cake for them and I keep referring back to your recipes. Thankyou so much for posting them (ALL of them), I really appreciate it.

Now I just hope I don’t accidentally muck it up somehow! I’ve got 3 months, I forsee plenty of test cakes in my future.

By: Emily

Emily — Fri, 10 Jul 2009 04:00:41 +0000

Where did you find the 4″ pans? I am making a baby wedding cake for my friend and want the 4″ for the topper. I’ve looked online with no luck…Help?

By: Camille

Camille — Mon, 16 Mar 2009 19:21:59 +0000

I have been doing wedding cakes for friends for years, and am now going to start selling them. eeeaaakkk!!! this was the most helpful post! your cake was awesome.

By: Alana

Alana — Wed, 14 Jan 2009 00:48:44 +0000

I know this is incredibly late, but I’m new to this site! Did you ever solve the problem for your Swiss Meringue Buttercream? I’ve made it maybe forty times, and half those times ended in a slick, runny mess. Here’s what I’ve found works!
-I use 1 part egg whites (sometimes I use the meringue powder) to 2 parts sugar (acutally a little less… 2 parts is too sweet for me) to 3 parts butter.
-Heat the egg whites and sugar over a double boiler in your mixing bowl. Add a little cream of tartar and salt.
-Whip gently, and heat until the sugar has completely dissolved. If you don’t the icing will be grainy, but you can put it back over the heat later if necessary (that’s BEFORE you add the butter).
-I move the bowl to my stand mixer and whip for 10 minutes. Literally walk away and find something else to do.
-The bowl should be cool to the touch. Switch to the paddle attachment.
-Add a tablespoon of softened (but not TOO soft) butter to the whites until they curdle. I add another tablespoon or two after that point then turn the mixer to high until the icing is completely smooth.
-Add ya flava and frost your cakes!!

If I made no sense, check out Diann Bakes on YouTube. She shows how to do it really well!

By: Lorna

Lorna — Mon, 04 Aug 2008 19:57:23 +0000

Hi Deb:

I have signed up for the task of making my daughter’s wedding cake for next year memorial day weekend. I have baked cakes before but nothing as ambitious as a wedding cake. It is to be a four tiered cake, with the first three tiers stacked. The flavor is red velvet cake with alternating cream cheese / red rasberry filling. I plan to crumb coat the cakes with buttercream and then cover with ivory fondant. The tiers alternate between round and square to provide visual interest. My biggest concern about all of this is transporting the stacked cake to the reception venue without any mishap. I have decided to make my life a little easier by not stacking the final tier and placing it on top of the stack at the reception site. Good luck with your endeavors,I am sure that it will turn out just fine.

By: Jonathan

Jonathan — Tue, 29 Jul 2008 11:29:15 +0000

OMG, I’m on the verge of tears of joy reading the advice on Swiss buttercream! I’m not on speaking terms with buttercream either! I used the rich vanilla buttercream recipe from Williams-Sonoma’s Essentials of Baking for a friend’s cake, and it was a total disaster. (It’s more a German buttercream apparently, because you make a pastry cream first and add it at the end.) I beat it in my KitchenAid on low, and it never congealed. I’m not sure if I’ll try it again (I used Mark Bittman’s buttercream recipe in the pinch, and it was delicious), but, if I do, this advice will help!

By: SteveC

SteveC — Sun, 06 Jul 2008 10:28:04 +0000

Hi, I am posting after lurking for some time. Thank you so much for this blog. I want you to know that I have thoroughly enjoyed it. I can’t help but think of some variations such as a little bit of cream cheese added or how about Chocolate flavor…. nummmmm. The tweaker….