Wedding Cake advice
Hello Everyone,
I have a 8tier wedding cake order for october, and this indeed is my first wedding cake attempt. The bride has requested and 8tier and the flavor are, chocolate, vanilla and red velvet.
Now as we all know red velvet can only be iced with cream cheese,
1) is there anyone who can share/ give me advice on how to pull this off?
2)Another thing is she wants the cake to be covered from top to bottom with white fondant roses.
3) And she would like the bottom cake to be about 22inchs.
4) when i make fondant roses, they tend to crack, is there any advice on how to avoid this pls?
Advice desperately needed.
Aisha
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Permalink Reply by QTCakes on
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And please make sure to charge her the amount of a first born child and a set of twins. This cake is going to be serious. I do roses out of gumpaste. They'll last forever.
And red vevlet has a hint of cocoam not a choclate cake. I also agree with the cream cheese on the inside and buttercream on the outside. I beg you, do NOT try to do cream cheese on the outside on a cake so big. It will save you a headache. And support, support, support, support. Good likc! Post pis. ;)
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Permalink Reply by Beverly on
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Hi aisha. Just ran accross this discussion. Wow, what a cake. Was wondering if you posted the cake?
Thanks
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Permalink Reply by Laney Cowan on
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WOW! That is a huge undertaking for a first attempt! Living here, in the south, brides often request one or two red velvet tiers. So that all of the cake looks the same, I use cream cheese as a filling and frost the exterior in buttercream. This doesn't usually make a huge difference to most of the servings. Cream cheese is tempermental & melts at a lower temperature. I charge a fee of $1.50 per serving for frosting the exterior in cream cheese. I also discourage brides from choosing it during our warm months for an outdoor wedding.
For the roses, I use a 50/50 mixture of gumpaste & fondant. They do eventually harden as much as gumpaste but allow me more time to work the roses. I also use a bit of shortening when it starts to harden if I need a bit more time with them. Place the petals on a "gumpaste board" until ready to assemble. For some reason they really do stay a bit pliable compared to just on a table.
Best Wishes! Please don't forget to post photos. I for one can't wait to see it!
Also, Denise is correct. It was the refining of cocoa reacting to baking powder that originally turned the Devil's food cake red.
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