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 Caran Leahy on September 16, 2011 at 1:33pm

I just looked up the details for the cake and found this...

According to Wedding Sutra, the Donald’s wedding cake was five feet high, weighted fifty pounds and had seven tiers. The cake itself was chiffon with a Grand Marnier flavored butter cream filling.

It was also topped with 3,000 roses made out of white icing that also matched the roses on the bride’s rosary that she carried when she walked down the aisle."

http://www.bridella.com/cakella/blog/2007/11/17/the-donald-trump-we...

I would say that the "fifty pounds" remark is very inaccurate and is probably a typo. The 3,000 roses are made of icing...I would assume royal. If you are making fondant roses you can add some modeling chocolate to it to prevent the cracking. You have to also charge for those 3,000 roses...I would change my estimate of charges from 4,500 to quite a lot more! ;^D

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Permalink Reply by Cyn on October 15, 2011 at 10:32pm

Thank you Linda Wolff!! I knew there was another frosting that originally came with the Red Velvet Cake, and it's indeed the cooked flour frosting! There's a recipe online called Heirloom Frosting that is this type. The Velvet cakes didn't originally come in red either, that came later.

This site has a really interesting history of the red velvet cake:

http://www.gilttaste.com/stories/2290-the-unknown-history-of-red-ve...

I did a Southern Comfort Red Velvet wedding cake last March that was out of this world! I made a Southern Comfort Buttercream for the filling and frosting, but put white pieces of Fondant with red royal icing patterns on them all around the tiers. It was sturdy and moist and everyone loved it.

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Permalink Reply by Linda Wolff on October 15, 2011 at 10:49pm

Oh, Cyn, what a neat site! I love this! Thank you!!

Cyn said:

Thank you Linda Wolff!! I knew there was another frosting that originally came with the Red Velvet Cake, and it's indeed the cooked flour frosting! There's a recipe online called Heirloom Frosting that is this type. The Velvet cakes didn't originally come in red either, that came later.

This site has a really interesting history of the red velvet cake:

http://www.gilttaste.com/stories/2290-the-unknown-history-of-red-ve...

I did a Southern Comfort Red Velvet wedding cake last March that was out of this world! I made a Southern Comfort Buttercream for the filling and frosting, but put white pieces of Fondant with red royal icing patterns on them all around the tiers. It was sturdy and moist and everyone loved it.

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Permalink Reply by June Kowalczyk on October 16, 2011 at 11:07pm

Well, might as well put in my 2 cents. I discovered the "flour" icing recipe on the Internet from a Heirloom cake site. Haven't ck'd the one posted here yet but won't be surprised if it is the same one. It is much better on Red Velvet cake, always thought & still do, that cream cheese icing is too sweet.
I hope you are stacking those cakes on site. Man that is one huge cake. And I agree that you should charge minimum of $450. And as for the roses, what about making them from white modeling chocolate? Of course that could be pricey, but white modeling chocolate & fondant mixed together makes for good taste, pliability, and your roses definitely won't crack. I have made roses from a good quality fondant alone, and they never cracked. If made well enough ahead, they will dry.

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Permalink Reply by June Kowalczyk on October 16, 2011 at 11:17pm

Oh, by the way, I don't use "dye"/food coloring to get the red in my cake. I use beet juice. Buy canned beets & use the juice in the can. All natural, & it won't affect the taste.

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Permalink Reply by Linda Wolff on October 17, 2011 at 7:59am

June, I have been meaning to give this a try. Does it really turn the cake a nice red red? I even bought a can of beets to try it out, but haven't had any occasion to make a red velvet cake.

June Kowalczyk said:

Oh, by the way, I don't use "dye"/food coloring to get the red in my cake. I use beet juice. Buy canned beets & use the juice in the can. All natural, & it won't affect the taste.

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Permalink Reply by June Kowalczyk on October 17, 2011 at 10:03am

Yes, it does work. I don't know how "red" some people want, but it was red enough for me

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Permalink Reply by dawn hardy on November 16, 2011 at 1:43pm

i hope your cake went well would love to see some pics can i ask how did you make sure it was stable?

as to the discussions that have arose about red velvet can some one help me i have tried to make this cake 2x and both times it has turned a brown and green colour not red HELP i really want to make this cake

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Permalink Reply by June Kowalczyk on November 16, 2011 at 1:57pm

Ok Dawn

See recipe I use below:

Now with the "flour" icing, I have tweaked it a bit to my liking. I had a cup, cup & 1/2 of icing sugar, and a heaping tblsp of meringue powder. This makes it crust for a smoother icing, and easier to pipe.

Hope this helps.

Mom Mom's Red Velvet Cake/Butter Cream Icing

Mom Mom's Red Velvet Cake

1/2 cup crisco
1 1/2 cups sugar
2 eggs
2 oz red food coloring
2 heaping tablespoons cocoa
1 teaspoon salt
2 1/4 cups sifted cake flour
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon vanilla
1 teaspoon baking soda

Cream crisco and sugar. Add eggs one at a time and beat for 30 seconds. Add cocoa and red food coloring, mix. Add flour, salt and buttermilk, mix. Remove batter from mixer. Sprinkle with baking soda, pour vinegar over batter and add vanilla. Stir. DO NOT BEAT - (don't over stir - it can make the cake tough). Pour batter into 2 - 9 inch cake pans. Bake at 350 degrees for 30 min.

Mom Mom's Butter Cream Icing

4 tablespoons flour
1 cup whole milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

Mix cornstarch (or flour) with milk. Cook until thick, whisking the entire time. Set aside to cool. Cream butter and sugar until fluffy. Add vanilla and cooked cornstarch mixture slowly. Beat until it feels like whipped cream.

ENJOY!