Comments on: project wedding cake: ta-da!

By: Kay Bingaman

Kay Bingaman — Fri, 25 Sep 2009 07:18:22 +0000

You did such a beautiful job on this cake!
I am just getting into more intense interest in decorating cakes. Always made my children’s cakes for every birthday, but now with so many new tools and methods, I’m really excited. Next weekend is my first major cake…a “Tinkerbell” Fairies cake for my 3 yr old granddaughter’s Birthday…I ordered the five fairies from the new movie, and it shows a three tier cake….the bottom 1/4 sheet whole, then the next tier halfed at an angle, and the third a cut out rectangle piece for Tinkerbell to sit on top….a little stream, (They say to use the blue gel for it…) runs down the middle, longways of the cake.
Thinking about using your vanilla wedding cake layer and the buttercream frosting. WIsh I knew if I could add colors to the icing as needed for flowers, greenery/etc….If you read this, could you email me and answer this…what do I need to use to color the icing? Food color (liquid) would change the icing…? Is there a paste or powder? I was going to go with Fondant, but I am scared to death of the stuff….One day maybe, and an air-brush, but I’m a long way from that. I found your site and it is possibly my favorite of all time, in all categories. You have the BEST attitude, wit and explain things so well, to people who are just starting out.
Worst part of this cake is it has to travel from S. GA, to Mid Alabama, and it’s looking more and more with it’s ill height and shape, I have two choices….Put icing in cooler and do it there….or do it all here and sit and hold it allllll the way. WIth severe RA, I have a hard time traveling anyway. Any suggestions on my project and cake would be appreciated…I haven’t seen your entire sight yet. Have you ever worked iwth Fondant? ((huggs)) Kay

By: Homemade Candles

Homemade Candles — Tue, 18 Aug 2009 16:23:29 +0000

Wow, that is a beautifull cake! I love the simplicity and elegance. I love making and decorating cakes for my boys on their birthdays, but this makes me want to try making a wedding cake too!

By: Denise

Denise — Sat, 08 Aug 2009 21:47:48 +0000

Lol. You are an awesome writer and very refreshing. Your recipe “designs” are beyond delicious. The tutorials are helpful and the pictures even better! My mom in law has actually requested I bake her wedding cake. You changed my life. Seriously, I have a two year old, 8 month old, and an athletic husband with an appetite. Six months ago, you would never find me in the kitchen. Never cooked and baked only box brownies. Because of you, my family eats homecooked meals and homebaked goodies. Without you, I’d be sitting in a restaurant right now, trying to figure out what I haven’t had on the menu. Thank you from the bottom of my heart (and my family full tummys). The wedding is in November AND I’m hosting thanksgiving. Thank you, thank you, thank you.

By: Marie

Marie — Thu, 23 Jul 2009 01:30:27 +0000

I stumbled on your site by accident and got completely hooked! I guess it’s the fact that you made mango curd (BIG Mango fan) using Philippine mangoes (I’m Filipino and think that Philippine mangoes are the best. But, then, I’m biased) PLUS, you also cook in a small kitchen!

Anyway, I love your site and will definitely be around.

By: New-to-baking

New-to-baking — Fri, 17 Jul 2009 07:33:01 +0000

Thanks so much.. I only just realised I was congratulating you about a year late (oops!) Well deserved all the same :-)
Love the pictures and your blog!

By: deb

deb — Thu, 16 Jul 2009 20:29:06 +0000

Yes. I used the Brandied Bittersweet Ganache again in this recipe. I put about a pound's worth of chocolate (rendered into the ganache) between each 12-inch square layer on the wedding cake.

By: New-to-baking

New-to-baking — Thu, 16 Jul 2009 18:03:54 +0000

Omg.. This looks amazing.. Been following the cake through each installment :-)
Congratulations!!

Also, do you have the recipe for the ganache that you used between the layers of the chocolate cake, on this blog?

Great job again! Cheers!

By: Ramona

Ramona — Tue, 07 Jul 2009 14:35:50 +0000

I just completed my own project wedding-cake, and have to thank you for all the help. I read and reread, and reread your posts and consequently was able to pull it all off without any trouble. I made chocolate cake with lemon buttercream (your buttercream recipe). I’m not sure I will ever do it again – took about 20 hours all in all – but was happy doing it once. Thank you thank you thank you.

By: czl

czl — Mon, 06 Jul 2009 21:29:55 +0000

Nine years ago, I traded my best friend a home-made wedding cake for a Kitchen Aid mixer (I needed it to make the cake.) The ordeal left me sobbing in a corner on the day of the wedding (in retrospect, leaving the frosting & stacking to the day AFTER the bachelorette party and the freakishly hottest day of the summer with the cake being transported in an un-air-conditioned car was probably ill-advised) but in the end it came out beautifully, and yes, I would do it again. So I understand. Your cake is beautiful. And I am positive it was more delicious than a million store-bought cakes.

(Lacking any baker friends to lean on, for my own wedding we did a table full of cheesecakes decorated with fresh flowers & served with berry sauce. Pretty & cheap. I recommend it to anyone with an aversion to $7/slice wedding cake.)

By: deb

deb — Fri, 26 Jun 2009 01:55:33 +0000

It was a huge pain, and I wasn’t very good at it! The bottom tier, the one that is probably impressing you, was done by a friend who came over to help who used to work for a caterer and her specialty was wedding cakes. Her skills were impeccable.