Comments on: project wedding cake: ta-da! http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/ Wed, 23 May 2012 14:06:05 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-1870374 deb Wed, 16 May 2012 18:05:49 +0000 http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-1870374 That sounds about right. It's been years so I don't remember if there were other details you missed. The cake should be safe out all day, but see no reason to leave it out so long when you could take it out just a couple hours before the reception. Good luck! That sounds about right. It’s been years so I don’t remember if there were other details you missed. The cake should be safe out all day, but see no reason to leave it out so long when you could take it out just a couple hours before the reception. Good luck!

]]> By: Erin http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-1869941 Erin Wed, 16 May 2012 15:00:21 +0000 http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-1869941 Ok,I just want to be clear about your processes {I know you've mentioned your not an expert, but you seemed pretty successful on your first go around}. You baked, cooled, flash froze, then wrapped and froze the cakes. Feasibly {for a Saturday evening wedding}, you would take them out of the freezer Friday morning, fill and crumb coat each tier and put them in the fridge to set. Then frost and decorate layers separately Friday afternoon/evening and refrigerate. On Saturday morning you would assemble, on location, and leave the cake out in a place with AC until a Saturday evening reception. Does that sound right? Does the frosting do anything weird between Friday evening and Saturday evening {get condensation, separate, move}? And would the filling be perfectly fine in between {presuming I was using the filling types that you used}? I just want someone to tell me that this process sounds reasonable, because it's what I'm planning to use. Thank you so much for this series- it is inspiring confidence in home bakers everywhere :) Ok,I just want to be clear about your processes {I know you’ve mentioned your not an expert, but you seemed pretty successful on your first go around}. You baked, cooled, flash froze, then wrapped and froze the cakes. Feasibly {for a Saturday evening wedding}, you would take them out of the freezer Friday morning, fill and crumb coat each tier and put them in the fridge to set. Then frost and decorate layers separately Friday afternoon/evening and refrigerate. On Saturday morning you would assemble, on location, and leave the cake out in a place with AC until a Saturday evening reception.

Does that sound right? Does the frosting do anything weird between Friday evening and Saturday evening {get condensation, separate, move}? And would the filling be perfectly fine in between {presuming I was using the filling types that you used}? I just want someone to tell me that this process sounds reasonable, because it’s what I’m planning to use.

Thank you so much for this series- it is inspiring confidence in home bakers everywhere :)

]]> By: Natasha http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-1862688 Natasha Mon, 14 May 2012 00:20:23 +0000 http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-1862688 Oh My Gosh this cake is beautiful I am officially inspired and almost confident enough to try this myself. Simply amazing, you did a wonderful job! Oh My Gosh this cake is beautiful I am officially inspired and almost confident enough to try this myself. Simply amazing, you did a wonderful job!

]]> By: Louisville Wedding Blog http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-1379645 Louisville Wedding Blog Fri, 30 Dec 2011 14:00:48 +0000 http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-1379645 The cake is gorgeous. I'd want something like this for my wedding. Simple, classic and elegant. Nice work! The cake is gorgeous. I’d want something like this for my wedding. Simple, classic and elegant. Nice work!

]]> By: CakeStory http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-1159314 CakeStory Thu, 17 Nov 2011 20:18:55 +0000 http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-1159314 Deb. I just made my first wedding cake for 200 guests and I was brave enough to do it because of you and these posts. You were an inspiration - thank you for sharing all along the way! Getting the corners sharp on the square cakes was quite a challenge! I froze the layers and delivered unassembled in boxes like you did. I also finished the cake off at the site, thinking of how you did the same thing while doing it. It's now 5 days post-cake and my kitchen floor (counters, walls, sink) has yet to recover (I have a full-time day job and no maid). It's good to know I'm not the only one this happens to. :) Deb. I just made my first wedding cake for 200 guests and I was brave enough to do it because of you and these posts. You were an inspiration – thank you for sharing all along the way! Getting the corners sharp on the square cakes was quite a challenge! I froze the layers and delivered unassembled in boxes like you did. I also finished the cake off at the site, thinking of how you did the same thing while doing it. It’s now 5 days post-cake and my kitchen floor (counters, walls, sink) has yet to recover (I have a full-time day job and no maid). It’s good to know I’m not the only one this happens to. :)

]]> By: Nicole Kaufmann http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-895025 Nicole Kaufmann Tue, 06 Sep 2011 17:58:19 +0000 http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-895025 I took on a wedding cake project and the bride LOVED this cake in its entirety after I used your buttercream for her tasting samples (it was fabulous!). Do you think I could possibly get more details on your process (literally, every step)? For example, how to get such smooth frosting, how to scale the batter for these cake pan sizes, etc.? It would be much appreciated, as I am a little (understatement) nervous! Thanks so much! I took on a wedding cake project and the bride LOVED this cake in its entirety after I used your buttercream for her tasting samples (it was fabulous!). Do you think I could possibly get more details on your process (literally, every step)? For example, how to get such smooth frosting, how to scale the batter for these cake pan sizes, etc.? It would be much appreciated, as I am a little (understatement) nervous! Thanks so much!

]]> By: deb http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-856813 deb Wed, 24 Aug 2011 13:29:39 +0000 http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-856813 dania -- Just because it's a little harder to frost neatly, doesn't mean you shouldn't use a squared off cake shape if that's what you want. I don't have a recommended cake stand. A friend brought over a really heavy one from pastry school which was great, but I just keep a cheap one around, though it would be less ideal if I were actually making a habit out of making gigantic cakes (I'm not). dania — Just because it’s a little harder to frost neatly, doesn’t mean you shouldn’t use a squared off cake shape if that’s what you want. I don’t have a recommended cake stand. A friend brought over a really heavy one from pastry school which was great, but I just keep a cheap one around, though it would be less ideal if I were actually making a habit out of making gigantic cakes (I’m not).

]]> By: dania @ the cookery http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-856021 dania @ the cookery Wed, 24 Aug 2011 03:37:29 +0000 http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-856021 Hi Deb, I have always admired this beautiful wedding cake you made and now I'm facing a wedding cake project myself. I have a question- I saw the comment about the difficulty to coat a rectangular cake and I was wondering if you would recommend a first timer to go with a round one (I have good and steady hands but not much experience with projects like this) I also wanted to ask you if you recommend a certain turntable. Thanks, Dania Hi Deb,
I have always admired this beautiful wedding cake you made and now I’m facing a wedding cake project myself.
I have a question-
I saw the comment about the difficulty to coat a rectangular cake and I was wondering if you would recommend a first timer to go with a round one (I have good and steady hands but not much experience with projects like this)
I also wanted to ask you if you recommend a certain turntable.
Thanks,
Dania

]]> By: Melissa http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-852913 Melissa Mon, 22 Aug 2011 22:57:32 +0000 http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-852913 I just got finished with a wedding cake project of my own for a friend and I wanted to thank you. Not only did I steal your Swiss Buttercream and Chocolate Cake recipes but just reading your blog calmed me down and kept me from freaking out during the process. Thanks so much! BTW I made Nutella Mousse filling for the chocolate cake and the combination with your slightly spicy cake was absolutely delicious! I just got finished with a wedding cake project of my own for a friend and I wanted to thank you. Not only did I steal your Swiss Buttercream and Chocolate Cake recipes but just reading your blog calmed me down and kept me from freaking out during the process. Thanks so much! BTW I made Nutella Mousse filling for the chocolate cake and the combination with your slightly spicy cake was absolutely delicious!

]]> By: Nadia http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-834230 Nadia Thu, 11 Aug 2011 17:33:46 +0000 http://smittenkitchen.com/2008/07/project-wedding-cake-ta-da/#comment-834230 Im sure your directions were clear (I'm working only off an iPhone here!). Cakes are made, buttercream is made. Will go to the site tomorrow am for assembly (day before the wedding). Planning to crumb coat tonight; would love any advice re freezing... Assume you suggest freezing pre crumb coat, and after? (after????) thanks! Love your site! Im sure your directions were clear (I’m working only off an iPhone here!). Cakes are made, buttercream is made. Will go to the site tomorrow am for assembly (day before the wedding). Planning to crumb coat tonight; would love any advice re freezing… Assume you suggest freezing pre crumb coat, and after? (after????) thanks! Love your site!

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