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
- Attachments:
Replies to This Discussion
-
Permalink Reply by aisha on
-
Loll,, well ladies I guess I've got the Can do attitude. And never afraid to ask for suggestion and advice. And thanks to you guys, so far I know I can do it.
-
Permalink Reply by Melanie Kenefsky on
-
Hi Aisha!!!
I have a small baking co and I do red velvet wedding cakes all the time. I always do my red velvet cupcakes and cakes with Italian Buttercream unless otherwise requested. It does not have to be cream cheese. I do not like regular buttercream with the red but the Italian worksgreat. Also..are you puttingtoo much gumpaste in the your fondant when you make your roses?? and are you sure to cover your fondant while you are working so as it doesnotdry out??That will cause you to crack.
Hope this helps
Melanie
Mommies Poppies
-
Permalink Reply by Linda Wolff on
-
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?
-
Permalink Reply by Nasreen Kassam on
-
Hello Aisha,wow that is a big cake!I know you will manage.Plan in advance,have your roses ready before hand(usually I store my fondant-gumpaste roses in a cardboard box after drying).Depends which fondant you're using the roses should stay intact till the final day.
Each tier is made individually and the cake is on the cake board of the same size as the cake.On delivery each tier is separate and then the whole cake is put together at the venue carry extra butter cream,extra roses and fondant.
You can ask help from your friends or relatives who have cake decorating experience..For the cake board you can get good quality cake drums online.I like the cakesuppliesplus.com.
For the cream cheeses icing add 1/4cup vegetable shortening for every stick of cream cheese,this will help it to hold the icing and use refrigerator. I hope that helps.Good Luck!
-
Permalink Reply by Dawn Becker on
-
Yes, I know exactkly what you are talking about and from what I know - they are one in the same cake. People consider RV to be a southern cake. However it was the Waldorf that "invented"it. Now, with that being said, the south kind of took it over -added the cream cheese icing and it morphed into Red Velvet cake - and put the cake on the map on a national level. But, yes, it's origins are one in the same.
Now before anyone gets all technical on me: Yorkshire Terriers actually come from a dog originally bred in Scotland! They were then taken to Yorkshire during one of the famines or wars or something like that when people migrated in large numbers. But Yorkshire is who made them famous, not Scotland... so that's how it rolls.
Waldorf Red Cake uses BC - RV uses cream cheese - and I think less cocoa - but can't be sure about that.
It's not always who invented it - it's who made it famous (as we've discussed at length in the stealing cake ideas thread.
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?
-
Permalink Reply by Elizabeth Armijo on
-
Ohhh Dawn i agree with the red velvet. Do you happen to have a good redvelvet recipe you wouldnt mind sharing? Im on my 5th recipe and i still cant get it right.
Dawn Becker said:
No it's not!!!!!!!!!!! There is only a hint of cocoa in the cake. It is a buttermilk cake with red food coloring. In fact, if you can taste the cocoa outright - it wasn't made correctly. Period. Simple. No more discussion. This is one of the only times I tell people outright they are wrong. I usually politely simply disagree. But when it comes to red velvet cake, I get my dander up.
Traditionally, part of it being a "red velvet cake" in its entirety requires cream cheese. It would be like calling a German chocolate cake such and not having a bit of pecans or coconut on it. In these cases it's the entire package that makes the cake and gives it its name, not just the batter.
In SoCal, though, people like it with BC... which makes me insane, but I'v learned to ask here. I've also learned to ask customers when ordering said cake:
Do you want a real red velvet cake or a chocolate cake with red food coloring? What are you calling a red velvet cake?
I've learned in SoCal not to assume we are talking about the same thing.
NC girl here, btw, transplanted to SoCal.
Denise said:Curious...who said Red Velvet can ONLY be iced with cream cheese frosting? Red Velvet is basically a chocolate cake with red food coloring in it.
-
-
wow that is a huge wedding cake i dont even see how anyone could even eat that since you will have to use a ton of dowls to support the weight and your roses may have to be made on toothpicks and stuck into the cake in order to hold up. i hope you charging the right amount for that cake. its beautiful and will take days and a ton of prepping.
-
-
Elizabeth:
For scratch I actually like the Paula Deen recipe. I don"t make her cream cheese icing, but I do use the cake recipe.
http://www.pauladeen.com/recipes/view2/grandmother_pauls_red_velvet...
For doctored mix I have made this several times, also. It's actually very good!
http://www.heloise.com/recipes.html
Scroll - I think it's the third recipe.
-
-
Holy Smoke! I just looked at the jpg.! My heavens, Aisha, if you can pull this one off, you ought to be able to retire! You need to get a boat load of money for THAT cake! I just saw on one of the cake shows on TV where a lady used tootsie pops for her base to make big red roses. You would have the stick to be able to stabilize each flower in the cake. Just a thought. Although, it would just be one more added expense. I think you need to call the Donald and see how much he paid for that big bad boy. Seriously, you should get the mother load for this one. How do you transport something that big??! Are you going to have help making this?
-
-
Hello Linda, yes wow was my initial response when I got the email request...lol
I think I'll use toothpicks to stabilise the roses as suggested by Elizabeth. I really don't know anyone in the cake business or friends who can help, so I'll be taking this task all by myself. I'm still battling and not sure of what price to charge, although the lady asked for a replica but 22" decreasing by 2 to the 7th tier....less roses I guess. And she's also ask I make it as cheap as possible as she's on a budget... So I really don't know, what would you suggest?
-
Permalink Reply by Tracy Deadman on
-
Ouch...she's on a budget and she wants all that work from you...a mine field in the pricing department there. I have just got to say.....thats a ton of cake!! How many at the wedding? If it's just the look she wants how about using dumy cake for a few of the lower tiers? It might help with the stability of the cake too. She might really want to feed the 5,000 like the Trumps lol! WOW!
Good luck with your mamouth task, I'll be waiting to see your pictures :) Please make sure your post some x
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
