Comments on: project wedding cake: mango curd

By: Julie

Julie — Tue, 04 Aug 2009 05:29:34 +0000

Just wanted to thank you for this fantastic mango curd recipe! I stuffed it in some white cake cupcakes with raspberry buttercream frosting and it was just delicious. The lime juice was a great adaptation. My website link travels to the post where I wrote up the cupcakes.

Many thanks also for posting your beautiful pumpkin cupcakes with the roses on top! You inspired me to watch some tutorial videos and try to create my own on top of my cupcakes. I loved the result.

By: deb

deb — Wed, 24 Jun 2009 21:14:36 +0000

How fantastic! Congratulations.

By: Kat

Kat — Wed, 24 Jun 2009 18:32:12 +0000

Hi, what an awesome blog. I’m commenting because I just got married, and used your Project Wedding Cake section in my research to bake my own wedding cake. It was SO helpful! My mom and I ended up doing it, (she baked, I filled and decorated), and it was a rousing success. We used your mango curd recipe for the yellow butter cake tiers, and we also did a chocolate tier with raspberry whipped cream filling. It was fabulous. Thank you so much for giving me the courage to bake our wedding cake, and to reassure myself that I was not, in fact, insane. Also, I love your blog! You’re one of my new favorites.

Thanks,
Kat

By: Dilly

Dilly — Wed, 30 Jul 2008 21:28:03 +0000

Hey! Realy awsome blog! I’m making a wedding cake for a friend in which there will be this delicious mango curd. I was wondering if I could leave the cake out on the counter with the fondant, for 24 hours. The wedding is on saturday and I will be making the cake on friday. What do you think ???
Thanks!

By: Lilandra

Lilandra — Thu, 10 Jul 2008 04:41:33 +0000

In comment 67, you said “Iâ€™m not decided on the gelatin. In the fifteen years I was one, I never asked a pastry chef if they included gelatin in their fillings“…and at first I too thought you meant in the 15 years you were a pastry chef

then i figured it out
in the 15 years you were vegetarian (is that it?)
maybe that’s what the previous commenter thought too

By: deb

deb — Mon, 07 Jul 2008 14:21:30 +0000

We did strain the curd, you can see updates in the entries that follow this one. Not sure where you got the impression that I was a pastry chef; it is not the case.

By: Leah

Leah — Mon, 07 Jul 2008 04:13:51 +0000

DEFINITELY strain the curd! I have made my curd strained and unstrained, and for sure the time I DON’T strain it is the time I find weird thingies in the curd. It’s worth it to always, always strain.

And, you were a pastry chef for 15 years? Huh? How did I miss that in all the time I’ve read your blog?

By: Amy

Amy — Sat, 05 Jul 2008 10:42:03 +0000

Deb,
Chiming in late in the game – as I have been on work travel and am just now catching up. Having worked for a bakery that specialized in wedding cakes, I congratulate you on tackling this task for friends. I still cater for small weddings but leave the cakes to others. : ) You are a wonderful friend to do this. Hope the bride and groom appreciate the love and care that you are putting into this.

Couple of thoughts:
1 – Glad to see you went with the dowels. It’s one less thing to stress about.
2 – Make sure the florist who is providing the extra flowers for decoration knows that you are using on a cake. There are pesticides that you don’t want in the icing. Not always something the flower folks think of.
3 – 1 1/2″ ivory ribbon can be your best friend in a pinch. Lightly wrapped around the layers to cover the slight gap where the plates are can be easier than piping buttercream if you run short on time.
4 – 7-minute versus buttercream. I am in the buttercream camp because of NYC humidity and how light 7 minute is. Even with a little more stress, I think it will be worth it.

Best of luck to you! You are doing beautifully!
P.S. Don’t even get me started on the empty freezer… : )

By: Jo

Jo — Sat, 05 Jul 2008 08:08:22 +0000

I can’t believe it…After one mildy successful wedding cake and one absolute bomb (in my eyes, anyway) I think you are luring me back into the world of wedding cakes (don’t tell my friends!). Well done on all your prep.
Random question – you don’t have any pressure cooker recipes or hints, do you? Just got given one from my birthday and they’re meant to be brilliant for whipping up fantastic curries in a flash, but I have to admit I am scared of carnage – they’re kind of scary…

By: taash

taash — Fri, 04 Jul 2008 03:27:32 +0000

First, I just stumbled across your blog, and what a tremendous pleasure! I started a brownie business last year, and I am absolutely with you: in my book, there’s just no such animal as a “too-fudgy brownie”.

My mum has made wedding cakes for friends, and NYC summers are just death on buttercream. She’s used fondant instead (I have a recipe somewhere for one you can make in the food processor, and surprisingly enough, it’s very good!) but without practice, it’s tough to get it to come together in a smooth, patch-free layer. I’m sure you know already that if you don’t spread the curd too close to the edges of the layers, seepage shouldn’t be a problem, but if you do a “crumb coat” of either jam or buttercream before the final coat, it should contain any wayward filling and give the exterior layer a beautifully smooth, finished appearance.

Best of luck with this; I await the next installment with bated breath!