jenjencali
Active member
It will be a casual wedding with about 100 people. I am planning on making the cake myself ( I am sure I will regret this later) Does anyone have ideas for easy cakes that hold up well to being layered, and/or stacked? TIA!
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Getting married in October and need cake ideas..............
- Thread starter jenjencali
- Start date
misplaced-in-az
Well-known member
jenjencali, I just looked on Wiltons web site and they have recipes (m)
and ideas for wedding cakes. Give a look see.
www.wilton.com
and ideas for wedding cakes. Give a look see.
www.wilton.com
Congrats, too, jenjen. A friend who had about 100 people had a small cake for each table. A few
were specially decorated for certain of hubby's friends: Baseball and hockey fans, if I recall. But the rest were very pretty and it was a cozy idea. Served with a bowl of ice cream balls.
were specially decorated for certain of hubby's friends: Baseball and hockey fans, if I recall. But the rest were very pretty and it was a cozy idea. Served with a bowl of ice cream balls.
Congrats and here is a white cake recipe that does well in tiers. >>
I can't remember the source smileys/frown.gif , and the notes are not mine, but the recipe is quite nice and might help.
ICE WATER WHITE CAKE
The lady who gave me this excellent recipe
called it "Sweet Water Mountain Cake." We
find that it makes a very good tiered cake.
If multiplied five times, the recipe will
make a 3-tier cake, with a 4-inch, an 8-
inch, and a 12-inch layer. It also makes
very good cupcakes, and a good loaf cake.
With the exception of the water, which
should be ice cold, all ingredients should
be at room temperature.
3 and 1/4 cups sifted pastry or cake flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup butter or margarine
2 cups superfine granulated sugar
1 and 1/2 cups ice water
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional) (I
used 1/2 teasp. almond extract)
1/2 cup (about 4) egg whites
Sift the flour with the salt and baking
powder. Cream the butter or margarine and
gradually add 1 and 1/2 cups of the sugar.
Beat until mixture is light and fluffy.
Combine ice water and flavorings. Add sifted
dry ingredients to the creamed mixture
alternately with the ice water, beginning
and ending with dry ingredients. Beat until
smooth, but do not overbeat. In another
bowl, beat the egg whites until foamy,
gradually beat in the remaining 1/2 cup
sugar, and beat until stiff and glossy. Very
carefully fold this merringue into the
batter, folding just until no traces of
white can be seen. Turn batter into 2 9-inch
round layer pans that have been buttered and
floured. Bake in 350 degree oven for 25 to
30 minutes, or until cake tests done. Cool
in pans for 5 minutes before turning out
onto racks. Fill and frost as desired.
I can't remember the source smileys/frown.gif , and the notes are not mine, but the recipe is quite nice and might help.
ICE WATER WHITE CAKE
The lady who gave me this excellent recipe
called it "Sweet Water Mountain Cake." We
find that it makes a very good tiered cake.
If multiplied five times, the recipe will
make a 3-tier cake, with a 4-inch, an 8-
inch, and a 12-inch layer. It also makes
very good cupcakes, and a good loaf cake.
With the exception of the water, which
should be ice cold, all ingredients should
be at room temperature.
3 and 1/4 cups sifted pastry or cake flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup butter or margarine
2 cups superfine granulated sugar
1 and 1/2 cups ice water
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional) (I
used 1/2 teasp. almond extract)
1/2 cup (about 4) egg whites
Sift the flour with the salt and baking
powder. Cream the butter or margarine and
gradually add 1 and 1/2 cups of the sugar.
Beat until mixture is light and fluffy.
Combine ice water and flavorings. Add sifted
dry ingredients to the creamed mixture
alternately with the ice water, beginning
and ending with dry ingredients. Beat until
smooth, but do not overbeat. In another
bowl, beat the egg whites until foamy,
gradually beat in the remaining 1/2 cup
sugar, and beat until stiff and glossy. Very
carefully fold this merringue into the
batter, folding just until no traces of
white can be seen. Turn batter into 2 9-inch
round layer pans that have been buttered and
floured. Bake in 350 degree oven for 25 to
30 minutes, or until cake tests done. Cool
in pans for 5 minutes before turning out
onto racks. Fill and frost as desired.
Yes, congrats! You and Meryl should've gotten together and baked each other's cakes. Seriously...
though, marthastewart.com has some good layer cakes and tips. The links are not working alltogether right, but if you click on the page numbers, rather than the links, it will show you several styles of cakes (I love page 2 and 6).
I recently went to a wedding where there were 4 or 5 cakes - all pastels - in different colors. Just simple fondant rolled onto each layer, each layer being a different cake flavor. Pretty, and that way people could have their choice, and there would be no assembly.
Brave girl... good luck.
http://www.marthastewart.com/page.jhtml?type=content&id=channel191950&catid=cat471&navLevel=3
though, marthastewart.com has some good layer cakes and tips. The links are not working alltogether right, but if you click on the page numbers, rather than the links, it will show you several styles of cakes (I love page 2 and 6).
I recently went to a wedding where there were 4 or 5 cakes - all pastels - in different colors. Just simple fondant rolled onto each layer, each layer being a different cake flavor. Pretty, and that way people could have their choice, and there would be no assembly.
Brave girl... good luck.
http://www.marthastewart.com/page.jhtml?type=content&id=channel191950&catid=cat471&navLevel=3
melissa-dallas
Well-known member
I did my own too and the one thing I did that I was very glad of...
was to make lots of royal icing flowers for the cake weeks ahead of time. store them in a dry place. Trust me, you are a BRAVE woman.
was to make lots of royal icing flowers for the cake weeks ahead of time. store them in a dry place. Trust me, you are a BRAVE woman.
Yes, our provincial liquor store creates a first class mag each season & the new one just came out.
It's always gone in a week. I could swear that it beats BA & F&W. There is a whole section on such a wedding cake with all the detailed tips and recipe. It's a 3-tier. Very beautiful. But the tips are about how to make it foolproof. It also includes a pretty interesting history of wedding cake toppers and how they evolved. It's a huge article though and because the mag does not go online until the next one is published, you would not be able to read it until late June.
If that's okay, I'll watch for the online version. If you want it now, I'm happy to fax it to you. Let me know.
It's always gone in a week. I could swear that it beats BA & F&W. There is a whole section on such a wedding cake with all the detailed tips and recipe. It's a 3-tier. Very beautiful. But the tips are about how to make it foolproof. It also includes a pretty interesting history of wedding cake toppers and how they evolved. It's a huge article though and because the mag does not go online until the next one is published, you would not be able to read it until late June.
If that's okay, I'll watch for the online version. If you want it now, I'm happy to fax it to you. Let me know.
Congratulations! Here's a link to Canadian Living's Wedding Cakes - there's a link for step by step
images on the left of each recipe. They all sound great and look beautiful. (see the first four recipes listed).
EDIT: Well, for some reason the link doesn't lead to the cakes, so just type "Wedding" into Recipe Search.
http://canadianliving.com/CanadianLiving/client/en/Food/RecipeResult.asp?idSM=379
images on the left of each recipe. They all sound great and look beautiful. (see the first four recipes listed).
EDIT: Well, for some reason the link doesn't lead to the cakes, so just type "Wedding" into Recipe Search.
http://canadianliving.com/CanadianLiving/client/en/Food/RecipeResult.asp?idSM=379
Congratulations JenJen! Cupcakes is a great idea. Go look at this stand. Beautiful!
http://www.weddingfads.com/index.asp?PageAction=VIEWPROD&ProdID=185
http://www.weddingfads.com/index.asp?PageAction=VIEWPROD&ProdID=185
Congratulations jen! And I may be a lone voice in the forest,
but I would urge you to reconsider making your own cake for one reason - there is so much going on in prepping for a wedding, it is so very nice to let other people worry about the details.
A question for those who've made their own wedding cakes - logistically, how did you work out setting the cake up along with your own personal preparations for the event (hair/make-up/dressing), as well as the time span between the ceremony and reception?
We had our reception outdoors, so I couldn't have set up the cake and gotten all of my personal things done as well. The cake would have had to sit too long between setting up and the actual reception time.
but I would urge you to reconsider making your own cake for one reason - there is so much going on in prepping for a wedding, it is so very nice to let other people worry about the details.
A question for those who've made their own wedding cakes - logistically, how did you work out setting the cake up along with your own personal preparations for the event (hair/make-up/dressing), as well as the time span between the ceremony and reception?
We had our reception outdoors, so I couldn't have set up the cake and gotten all of my personal things done as well. The cake would have had to sit too long between setting up and the actual reception time.
I'll add my congrats.....
I did not make my own wedding cake, but I did make my sister's.
She wanted a fruit cake, for about 100 people. I made 4 layers, 12", 10", 8" and 6", each about 3" tall. I made them several months in advance, wrapped them in cheesecloth, which I kept soaked with brandy.
I gave them a skim-coat of buttercream frosting, stacked them up, then had a very nervous drive to where the reception was being held. I had no worries about how to decorate the cake, as my sister had gotten fresh flowers and the caterers placed them so beautifully, I could have cried! They made my cake look fantastic!
If you think nobody eats fruitcake, think again....they only had the top layer left, and there were other dessert options.
I did not make my own wedding cake, but I did make my sister's.
She wanted a fruit cake, for about 100 people. I made 4 layers, 12", 10", 8" and 6", each about 3" tall. I made them several months in advance, wrapped them in cheesecloth, which I kept soaked with brandy.
I gave them a skim-coat of buttercream frosting, stacked them up, then had a very nervous drive to where the reception was being held. I had no worries about how to decorate the cake, as my sister had gotten fresh flowers and the caterers placed them so beautifully, I could have cried! They made my cake look fantastic!
If you think nobody eats fruitcake, think again....they only had the top layer left, and there were other dessert options.
jennifer_in_ma
Well-known member
Hi JenJen, first I would agree with LisainLA--think long and hard about making the cake (more)
yourself. So much is going on the day of the wedding, that you might not want to worry about that, too.
If you still want to do it, then you might want to check out the Wilton cake stand shown in the link below. Each cake layer has its own plate, so no need to worry about tiers. Makes transportation so much easier. And you can fully decorate each layer ahead of time w/out having ot worry about doing final touch-ups when you tier the cake. While it may look like you might see the stand too much, the finished product usually comes out lovely. I have this stand and have used it numerous times for friends/family wedding cakes (I am very much a non-professional, but keep getting talked into making these cakes).
My other suggestion would be to do very simple decorations--a basic frosting and fresh flowers. I have always made my cakes ahead of time and frozen them. But there still is the frosting and decorating to do and it is usually done the day before or day of the wedding, so take that into consideration when planning rehersals and day-of preparation.
I don't know how to add pics to these messages, or I would send some.
Finally, congratulations!
http://www.wilton.com/store/site/product.cfm?id=3E30C78A-475A-BAC0-50DDC2F14802A1FC&fid=3E331080-475A-BAC0-50386A675C30576D
yourself. So much is going on the day of the wedding, that you might not want to worry about that, too.
If you still want to do it, then you might want to check out the Wilton cake stand shown in the link below. Each cake layer has its own plate, so no need to worry about tiers. Makes transportation so much easier. And you can fully decorate each layer ahead of time w/out having ot worry about doing final touch-ups when you tier the cake. While it may look like you might see the stand too much, the finished product usually comes out lovely. I have this stand and have used it numerous times for friends/family wedding cakes (I am very much a non-professional, but keep getting talked into making these cakes).
My other suggestion would be to do very simple decorations--a basic frosting and fresh flowers. I have always made my cakes ahead of time and frozen them. But there still is the frosting and decorating to do and it is usually done the day before or day of the wedding, so take that into consideration when planning rehersals and day-of preparation.
I don't know how to add pics to these messages, or I would send some.
Finally, congratulations!
http://www.wilton.com/store/site/product.cfm?id=3E30C78A-475A-BAC0-50DDC2F14802A1FC&fid=3E331080-475A-BAC0-50386A675C30576D
Best wishes, Jen Jen, I love the idea of a separate cake for each table. This may not be the
advice you're looking for, but I figure why make a "wedding cake?" How are people supposed to know you baked it yourself if it looks like it came from a bakery?" Let's face it: most wedding cakes don't taste like much.
I love the idea of a small cake for each table. Or cupcakes. Whatever your family favorite is would be a winner. I was recently humbled into making carrot cake (instead of my ususal frou-frou French tarts) for a party and it was SUCH a hit. Here's the link for the Silver Palate masterpiece I got from the Swap. I made several cakes, with 1-1/2 times the frosting.
Whatever you do, make sure it tastes like you made it yourself!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2348
advice you're looking for, but I figure why make a "wedding cake?" How are people supposed to know you baked it yourself if it looks like it came from a bakery?" Let's face it: most wedding cakes don't taste like much.
I love the idea of a small cake for each table. Or cupcakes. Whatever your family favorite is would be a winner. I was recently humbled into making carrot cake (instead of my ususal frou-frou French tarts) for a party and it was SUCH a hit. Here's the link for the Silver Palate masterpiece I got from the Swap. I made several cakes, with 1-1/2 times the frosting.
Whatever you do, make sure it tastes like you made it yourself!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2348