Comments on: project wedding cake: ta-da!

By: Trista

Trista — Tue, 16 Mar 2010 04:23:41 +0000

Wow! Amazing job! Thank you so much for blogging about the whole process. Friends of mine are getting married in May and also have a small budget so I volunteered to make their cake for their present. I feel much better about it after reading about your experience! I have made plenty of cakes and tested a billion recipes of cakes, fillings, and frostings. But, this will be my largest project yet! She just told me they invited 130 ppl, yikes! haha. I made a three tier cake for my own vow renewal this summer and a two tiered cake for my daughter’s bday in December – my first adventure with marshmallow fondant (yes i have a spoiled 3 yr old haha). Though I have my tried and true recipes, I am very compelled to try yours out! They seem much more easy than mine haha. I am making a four tiered square cake (6, 8, 10, 12 inch) – they want two layers to be chocolate cake with strawberry filling, and the other two tiers to be marble cake with chocolate filling. I have one recipe I have used before for each strawberry and chocolate fillings…..do you have a recipe for either/both of those that is as amazing as your other recipes sound? Thanks again for this, my confidence has been restored (lol, okay maybe im still nervous! but less than before). =)

By: deb

deb — Thu, 11 Mar 2010 14:56:54 +0000

Gina — With tall, tall cakes like this (3 thick layers) I found the Wilton estimates to be correct.

By: Gina

Gina — Wed, 10 Mar 2010 16:01:01 +0000

Hi! The cake came out amazing. I have a question: Was there a lot of cake left over? I am making my cousin a cake for her sweet 16 and there will be 130 people! This is by far the largest cake I’ve ever made. I am planning on making a 16″ round bottom, a 12″ round middle, and an 8″ round for the top. According to wilton thats plently but I am not sure if there servings are correct.

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!