Let’s Talk About Cake

From the beginning I knew I was going to bake our wedding cake. I wouldn’t have it any other way. I know it will be added stress, but I just can’t imagine not having cake, or having cake made by someone else! *gasp*

I know it will be hard, especially since there needs to be tons of cake, enough to feed 250-plus guests, but slowly I had been thinking about my plan of action. So far what I’ve got is:

1. Make several cakes: I know this is somewhat of a trend right now. Several cakes look so pretty, with all the different heights and the same colors to unify it all. But the real reason why I am doing it is: it would be easier! This way I don’t have to worry so much about the support system (dowels) and, more important, the transportation, since we are taking them to the venue on the day of the wedding. Plus, I don’t have to settle on just one design.

Photo via Green Wedding Shoes by Jessica Claire

Photo via Sweet and Saucy Shop

2. Use fondant: I know a lot of you hate fondant. Hey, I dislike it too! The flavor is not my favorite thing ever, but fondant has so many advantages:

  1. Appearance: Crisp lines, clean designs, textures, added details, etc.
  2. It protects the cake: I cannot emphasize enough how well fondant preserves a cake. It locks in all the moisture and texture. When a cake is covered only with buttercream or ganache, it tends to dry a bit in the fridge. And when you take it to the venue, it is easier for it to suffer damage—everything from a kid with a long finger that wants a taste, to leaves or bugs from a nearby tree”¦
  3. You can actually remove it! I just tell everyone that if they don’t like the taste of fondant, they can peel it as if it were a banana. Underneath is a thick layer of frosting (or there should be!), so this way you have the best of both worlds.

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Image via CakeChester

3. Make gumpaste decorations one month before: I plan on doing some flowers and bows; I’ll try to make them some time ahead so I don’t have to worry about them later. Gumpaste dries super hard, and it lasts a looong time, so there is no problem making them in advance. As long as they are stored in a cool, dry, and clean place, nothing will happen to them.

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Personal photo

4. Bake the cakes on Thursday: This is the one that worries me the most. I like to bake from scratch, and I like things freshly baked. I know that if I bake the cakes on Thursday, and cover them with fondant the same day, they will be in perfect condition till Saturday, but I wonder”¦should I make them in advance and freeze them?? I know a lot of bakers do that, and they swear that the cakes are moister after, but I’ve never done that. I am a freshly baked kind of girl”¦

What do you think? Should I bake the cakes, let’s say, a week earlier and freeze them? Have you done that?

BLOGGER

Mrs. Weather Vane

Location:
Mexico City
Wedding Date:
03/08/2014

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  1. Member
    luvbug080688 237 posts, Helper bee @ 7:09 am

    i’m with you on being 100% fresh from scratch cakes. the thought of freezing a cake makes me nervous but i also have not had a reliable freezer for the past 3 years to test the whole frozen cake theory out. if you are concerned about it do a taste test now…bake a cake, frost it, and freeze it for a week and then make a scratch cake after that week is over. taste them both and decide. tada! ; )

  2. Guest
    Guest, Guest @ 8:47 am

    Why not test freezing a cake now? Then you can figure out if you like how they unfreeze and make a more informed decision?

  3. Member
    mrscam24 25 posts, Newbee @ 8:59 am

    I made a cake for my friend’s bridal shower and had to freeze it (It was no more than a week). It was SO nervous doing so, but it turned out AMAZING. It was a lot easier to frost and crumb coat too. I think that it actually helped it was previously frozen and only partially thawed because it was 95 degrees outside that day and by the time we cut the cake it was perfectly soft, fluffy and OH SO moist! I was afraid it was going to melt and crumble in the heat (even in the shade), but it worked out for the best! It got rave reviews.

  4. Member
    Miss Pyramid 807 posts, Busy bee @ 10:16 am

    That gumpaste flower (is it a magnolia?) is beautiful! You’re so talented!
    Thanks for the tip about fondant – I don’t think I’ve ever actually had it, but it sure does make for some pretty cakes!

    Do you have time to do a test run of freezing a cake and seeing how it turns out?

  5. Member
    Miss Wellies 1425 posts, Bumble bee @ 11:33 am

    I can’t wait to see what cake(s) you come up with! :)

  6. Member
    LeBonbon 71 posts, Worker bee @ 6:18 pm

    Freezing cakes is the best trick around. They are way easier to deal with and they defrost quite quickly. I freeze them and I use buttercream icing without issue.

    Just make sure to saran wrap AND tinfoil on top to keep all freezer burn away.

  7. Guest
    carol, Guest @ 11:44 pm

    If you do freeze your cakes, you can buttercream crumb coat them first. Just make sure they are 100% defrosted before applying the fondant or else the fondant will sweat. Same goes for putting fondant in the fridge – if there is any moisture in the fridge it will appear on your fondant (ie – it will look like it is sweating). If you do freeze the cakes make sure all the parts work frozen-defrosted. Real french meringue buttercream is a dream because it defrosts perfectly (but only as a crumb coat, you want the fresh fluffy stuff for the thicker coat). Fresh strawberries get a little funky, raspberries are okay but they bleed when defrosting. Some caramels don’t freeze well at all, but you can change this buy whipping it into some buttercream. Same goes for some chocolate ganache.

    Good luck and can’t wait to hear what you end up doing and how they end up.

  8. Member
    Miss Filly 625 posts, Busy bee @ 6:26 am

    You are so talented! i’m sure your cake(s) will be fantastic.

  9. Member
    Mrs. Bicycle 619 posts, Busy bee @ 6:04 am

    I would try a test run of a cake to make and freeze to see how it goes. Also, does “personal photo” mean you made that flower?! If so, good grief you are talented!

  10. Member
    Mrs. Weather Vane 144 posts, Blushing bee @ 10:51 am

    @luvbug080688: @Guest: I’m happy to report that I’ve done some tests, but I started small. I made a batch of chocolate cupcakes, put them in a freezer and a week later they turned out great… super moist… perhaps a bit too moist, the tops where a bit sticky…but the flavor was GOOD!! This week I will try to do the test with cakes. I’ll keep you posted!

    @MrsCam24: Thank you for sharing your experience, now I feel more confident about freezing them!

    @carol: Waitttt, are you saying I can freeze them with the buttercream on?? Do tell more! How do you cover/protect them?? :)

  11. Member
    Mrs. Weather Vane 144 posts, Blushing bee @ 10:54 am

    @Miss Pyramid: Yes! Good eye! It is a souther magnolia :)

    @Mrs. Bicycle: Yes! I was lucky enough to take a class with Jacqueline Butler, she is a great gum paste artist, and taught me good!

  12. Member
    Mrs. Gondola 970 posts, Busy bee @ 12:35 am

    You’re so ambitious. I can’t wait to see them!

  13. Member
    daniellekira 548 posts, Busy bee @ 1:57 pm

    I love the from scratch cakes. That is a lot of work right before your wedding. My friend did it though and it turned out great. Good luck and I can’t wait to see them!

  14. Member
    Mrs. Waterfall 1299 posts, Bumble bee @ 2:14 pm

    OMG, I can’t imagine having to worry about making my own wedding cake on top of everything else, so kudos to you! And I agree about the fondant,. Our cake was fondant, and our caterer simply removed the fondant before serving it to guests and voila!

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