Comments on: project wedding cake: an introduction

By: Patti

Patti — Sun, 28 Feb 2010 05:55:25 +0000

HI there – I have absolutely fallen in love with your site and your wit. I am finding myself using many of your recipes and although the products have come out of my kitchen, have given the props to you – which I know to those whom I told about your site have now found to be a favorite as well. That being said, I made a wedding cake for my brother and his wife this past summer and took lead from a recipe from your site. I thought it was called Wedding Pound Cake. It was my first, and I had butterflies for the 5 months prior to the wedding knowing I had to pull this off for over 120 people. After many dry runs, and taste tests with them as they had no idea what flavor/fillings they were interested in and which would please many, we decided on brushing the cake with peach schnapps (I think I drank the rest while icing), did a light butter cream between the layers and then wrapped it all up in fondant (also my first go). I was pleased only after everyone oohed and aahed over it, then I considered it done. Recently I baked something that when done the outside of the pan had something attached to it. It just so happened it was the recipe of the sweet Wedding pound cake that I maticulously laminated. Stuck to the bottom of a 9″ round pan. If you saw my kitchen, you would know how this was possible. After much soaking and dispair, I peeled most free to only lose some of the directions, which I felt I still knew by heart, seeing as I had to make MANY batches in the kitchen aide to do 2-16″, 2-12″, and 2-8″ square cakes only months ago. However, in trying to recopy ( and now store on computer) I can not seem to get the correct recipe! I am wondering if there is another recipe that you did which contains this combination below? When I added the milk it took far too long to cook (it was to be done in 50-60 minutes) which was exactly what it took for each of the wedding layers or maybe I mixed this one too long, you know kitchen aide- but it was not as dense as the one I made in August. Can you help me? I loved the recipe and the texture, but I may have to adopt the new one on your site for the next time I make a heavier/moist vanilla cake. Please advise, as I am fresh out of ideas on this one—3 sticks butter, 2 1/2 c sugar, 3 tsp bk powder, 2 tsp vanilla (saw you changed this on your site to 1 1/2 vanilla and 1/2 almond-yum) 6 eggs, 3 cups flour and this gets me the 3/4 c MILK. IS THIS RIGHT?
I so deeply thank you for your response, you do not need to show this in your blogging but I needed a way to reach you- I am hoping I contacted you about this question approrpiately as I read the how to’s but am not known to be so computer inclined–
I look forward to hearing from you with some guidance. I can not even find the old “cooked” laminated recipe since recylcingalready went out–to see if I typed it incorrectly. What a mess….

By: Katie Wall Podracky

Katie Wall Podracky — Mon, 08 Feb 2010 20:17:34 +0000

I made this cake for my own wedding– THANK YOU. The recipe was delicious, it held up in the August heat and transport, and I had so many compliments from all of our friends and family members. I added gum-paste flowers instead of fresh flowers, and I was thrilled. Now I’m making the recipe again and again for a cake-decorating class: katiewallart.blogspot.com

By: Julie

Julie — Thu, 21 Jan 2010 20:43:55 +0000

Penelope,
3 words, don’t do it. I’m speaking as someone who has gotten married and has also made a wedding cake (for my brother’s wedding). I was up until 2AM the night before the wedding putting finishing touches on and then had to wake up early to drive the cake over to the reception hall. I loved making the cake and would do it again, but trust me you will have so many other things going on the day before your wedding. On the flip side, if your wedding is small enough then perhaps you can pull it off. Martha Stewart’s wedding cake book has many helpful tips!

Good luck!

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!