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 Dawn Becker on
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I have something similar on my website and brides actually have read and hired me because of it. It really does help.
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Permalink Reply by Gretchen Belsome on
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Dawn
I made the doctored recipe that I had with the DH mix and I guess with the extra's I added, it toned the chocolate down.... It tasted wonderful, not to chocolately..... So far no complaints from my tasters.
Dawn Becker said:I am a huge user of the doctored cake mixes. However, the boxed red velvet has way too much chocolate flavor in it. I use the Hints from Heloise doctored mix for my Red Velvet (starts with a yellow cake mix) or from scratch.
Gretchen Belsome said:
Well put the cream cheese as the filling and ice the outter part in buttercream so it will be the same as the other teirs.
WOw that is going to be a huge cake, make sure you have the right foundation and structure to it for support. I get nervous with just 3 teirs. Good Luck
Dawn, thanks for the clarification on Red Velvet, I figured it was just chocolate cake with red dye too.... But I wouldn't really know since I use DH Red Velvet mix and am attempting a doctored recipe tonight. I am a fan of the Doctored Box Mix... But I loved the way you said you usually "Politely Simply Disagree", you are so funny... I am so glad you have joined us!!!!
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Yes, it' helps. Are you using the doctored mic where you add sour cream or the one with buttermilk? For RV I like the buttermilk version. Just makes it a little closer to the real thing and takes away some of the "too much chocolate" in the box.
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The one I used you sour the milk with cider vinager and use sour cream too. It is Jeri C a member on here's recipe. I find her recipes she post really work for me. I think I will try the one you posted soon. Thanks so much for sharing.
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souring the milk with vinegar - isn't that what you do when you are out of buttermilk? LOL... I believe in the end they are very similar recipes.
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Permalink Reply by Deah on
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I'm a Southern girl myself but I just can't find a RV recipe I like. Maybe I just don't like any of them. I ran across this site earlier tonight. Thought it might be interesting to ya'll
http://thebakemore.blogspot.com/2009/11/ultimate-red-velvet-cake-ta...
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Permalink Reply by Elizabeth Armijo on
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yep dawn that is how you make buttermilk
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I'd rather just by buttermilk. (wink)
Elizabeth Armijo said:
yep dawn that is how you make buttermilk
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I'm from the south and hate grits. You may just honestly not like red velvet cake.
Deah said:
I'm a Southern girl myself but I just can't find a RV recipe I like. Maybe I just don't like any of them. I ran across this site earlier tonight. Thought it might be interesting to ya'll
http://thebakemore.blogspot.com/2009/11/ultimate-red-velvet-cake-ta...
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Permalink Reply by Lisa Schreck on
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I would first check and see if you can bake a cake that big in your oven, even using 1/2 pans I can't.
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Red velvet and the Waldorf are the same. The earlier versions from the south were really Devil food cake . And the icing mostly used was not the cream cheese but the poor man icing ou talked about--it is usually called the cooked flour icing or the roux based icing ( cooked flour and milk). I love it.
Linda Wolff said:
As I was reading through the posts, it got me to thinking that Red Velvet and Waldorf Astoria Red cake must surely be two different animals. I am 61 years old, and when I was a kid, my best friend's Mom used to bake Waldorf Astoria cake and send it to school once a week with her daughter and she and I would be in total heaven eating that four layer red cake, savoring every last crumb. Now, that was back in 1965, and I just 'assumed' Waldorf Astoria Red cake was the same thing as Red Velvet. They both call for the same ingredients, although, from our neck of the woods (Iowa) we had never ever had cream cheese icing on it, nor ever heard of using it on that cake. We used what was called poor man's butter cream, which was the cooked icing of 4 tablespoons of flour, 1 cup milk, 1 cup of sugar, a teaspoon of vanilla, and 1 cup butter. We shook up the flour in a jar with the milk, cooked it in a saucepan on medium heat until it became really thick, set it aside until it cooled completely, then added it slowly to the butter/sugar/vanilla mixture and beat the tar out of it until it was like whipped cream. It was/is sooo good....but sometimes lumpy. Now, I cook the milk, flour and sugar together, then continue on with the rest of the recipe and it never is lumpy and comes out heavenly. It's only since the Internet and reading all of the posts that I have learned that a lot of people use the cream cheese icing. Anyone else even know what the heck I'm talking about?
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Permalink Reply by Caran Leahy on
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Hi Aisha...I'm going to throw my two cents in...lol! This is a beautiful design! There are about 704 or more servings in this cake. You should be charging no less than 4.50 per serving or more. You should get no less than 4500.00 for this. This design was made for Donald Trump and you can bet he paid BIG bucks for it! If you are making or buying the stand, make sure you rent it for what it costs and get a deposit. I have made these cake beasts before and you could make the bottom tier or two from foam or cake. If the cake is supported properly inside, you shouldn't have to worry about using wooden plates as that will just add more weight. They would have to be covered which can be an issue in itself. I would not use any mixes, doctored or otherwise. A scratch made dense recipe would be best. Mixes are very soft and can "squish" and crack. You definitely don't have to use cream cheese frosting unless it is requested. If you do have to add cream cheese frosting, it would be good to cover it in fondant. You would also need to refrigerate layers which contain cream cheese frosting so you should keep those tiers close the the top and assemble either right before delivery or set up on site. On that note, there are commercial cream cheese frostings available which are shelf stable. They would work in this case and can be purchased from a Sam's bakery or through Dawn. I would cover all of the tiers in fondant no matter what. It will help with the stability and holding the roses. I use a central steel post in this type of cake. After the couple cuts their piece and feeds themselves, it can be removed for cutting the guests servings...not an attractive process.
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