My system is, 1 or 2 days before an event, bake the cakes, make a simple syrup and set aside, remove cakes from the oven and allow to cool 10 to 15 minutes in the pan, turn out on a rack. Brush on the syrup from edge to edge with a pastry brush. Allow layers to cool completely.
I now decide if I am going to use cake boards, just a cake plate, or both. I almost always use a cake board covered with saran wrap and a cake plate.
I stack and fill the cakes, and apply a crumb coat of icing. Put that on the cake plate then store overnight in a cool room that has no breeze and no child or pet access.
Next day I gather all of my decorating tools together, color the buttercream if that was not done before, retrieve the cake from it safety spot, and decorate.
QUESTION & ANSWERS (Peg's answers are in blue):
I'm so excited to have found your site. I've done cake decorating in the past, but my daughter has asked me to do a fondant cake for her March wedding, and I'm a tad nervous.
(1) I need plenty of pointers for doing a stacked cake for 200 guests. Would you recommend transporting the layers separately and stacking at the site, and if so, how do I avoid marring the layers when I'm stacking them?
You will definitely need to transport individually and assemble at site. As to marring the layers. You’ll hate this answer but “just be careful”.
(2) What tips can you give me for rolling enough fondant to cover a 14-inch round base cake? Also, we'd like the fondant to be ivory/champagne colored to match the wedding colors.
I like Wilton food color gel. IVORY. If you use Brown and try to get a very light shade by just using a tiny bit, you will end up with a light pink.
(3) Can you offer pointers for consistent shading of all the layers?
Make all of the fondant in batches. Mix in the same approximate amount of gel shade to each batch. Then break all the batches into 3 or 4 parts and swap parts so that batch 1 now has pieces of batch 1, 3 and 4. Keep doing this mix and swap thing until all the batches are so mixed up that the Ivory color is the same in each batch. Wrap all batches up in a plastic wrap type of product and double bag it in ziplock bags.
QUESTION & ANSWERS (Peg's answers are in blue):
Subject: Using marzipan on cakes
(1) Can you mix melted white chocolate and marzipan together and still be able to roll the marzipan like a dough or would it make it too thin. The reason I am asking this question is I don't have any idea how white Marzipan is, or is there something else you can suggest to make it whiter in color.
The first thing I need to tell you is that you need to look in the market the next time you are shopping. Look in the baking section for the Marzipan and purchase a tube. About $7 for 7 ounces.
I've never heard of anyone mixing the marzipan and white chocolate together. And since Marzipan is used on cakes under a fondant or glaze not everyone like the flavor. You could give it a try and see if you like the results. Marzipan is made from ground almonds and sugar so that is just about as white a color as you are going to get it.
(2) The other thought I have is to do a Ganache pourable frosting but I am not sure how evenly it will flow over the cakes to make sure the cake is not peaking through .
If you are using a white cake and a white ganache, you shouldn't have any problems with the cake being covered. Make sure that the ganache is very warm when you pour and it will flow evenly. Place the cake on a grid cooling sheet, place that over a very clean (I prefer as clean as brand new) baking sheet. That will catch the excess overflow. You remove any crumbs and then rewarm the overflow to be used again.
I am working with a limited budget and trying to achieve something different for my Wedding Cake . My Idea for the cake is doing individual 3-1/2" Dia. sized heart shapes each heart will consist of 2- 1" thick layers there will probably 35-45 guests max. I don't really like the idea of fondant it's too sweet how does the Marzipan compare to Fondant in texture and sweetness.
Again, not to nag, you need to check the Marzipan. It is really a personal taste that you and your husband to be should vote on.
As to the comparison of Fondant and Marzipan, they are radically different in taste, texture, and in usage.
P.S. I really like Marzipan in tiny pies (tassies) with a bit of Raspberry jam on the top. YUM!!!
The cakes are not unstable with the dowels because you are using 4 to 8 dowels in each layer.
As to just doing 3 each 1 layer levels. Try this, take a piece of paper and draw the side view of this cake. Your whole cake would be 8 inches across and since each cake layer bakes to approximately 1 ½ inches tall the whole cake would be about 5 inches tall. That is only about 1/3 the total height of the standard made wedding cake.
You can do whatever you and the
bride decide, but the taller
cake sure will be prettier and
serve more people.
My question is this...you mention something about light pressing a cake right after removing it from the oven to even it out and make it slightly more dense to hold up to fondant, but you didn’t say how. You mentioned using tea towels, because the cake will be hot, but won’t the cake just spring right back up if all you do is press it with your hands? Do you put something a little bit heavy on top of the cake, like another pan filled with something to make it heavy enough to press the top of the cake flat?
I also have a question about filling. My friend wants strawberry filling between the layers. I have heard from various sources that if I were to just spread jam or preserves between the layers...it will soak into the cake. This is great to know but I can’t find a solution to this problem anywhere except...someone told me that Wilton makes a filling but I am afraid it won’t taste as good as a nice strawberry preserve or homemade filling would. I thought about lightly frosting the cake with buttercream and then putting in the layer of jam...but like is said...this is my first big cake like this and unfortunately, I don’t have time to do too many experiments.
Thank you for being so willing to share your knowledge and experience with all of us.
As you take the cake out of the oven, notice if your cake has domed. If it has, take a clean tea towel and place it on the cake. Gently press down with your hand. This will gently press the steam out of the inner bubbles and “collapse” the area that has domed. You cake will also get a little denser in texture. Take the towel off the cake and allow it to cool for 10 minutes.
If your cake is still badly domed, you will have to decide if you will need to slice the offending dome off with a serrated knife.
The easy way to remove the cake from the pan is to place the rack on the top of the cake pan, hold both firmly together and invert both at the same time. Place the rack on the counter and gentle remove the pan from the cake. If there was a dome left after the smashing, it is now in the down position on the rack. The weight of the layer and warmth in the cake will finish the leveling job for you.
Now about the filling:
Just remember to relax and have fun.
My question is when you are making a cake with two or more tiers, do you put the fondant icing on each tier separately then assemble the cake? Or do you assemble the cake then put the fondant on? If you do the last one, do you put any icing in between the tiers?
But, since you asked, my best suggestion is that you go to the Wilton Web site and read what they have to say about wedding and wedding cake making. There is great information for free and just about the best place to start. After that you can either visit your library or pick up a book or two from Amazon.com. I often check out the used books to pick up a great priced deal for a book that I want to keep. After I'm done with a book, I donate it to the local library so that others can benefit.
By the way, one of the colors that will be an "in" color for the next few years is Sage.
I'm making a cake for my daughter's birthday party (this Friday). I was planning to make the cake on Thursday. She has requested my fudgy chocolate cake. This is a very rich, dense chocolate cake normally frosted with a simple chocolate ganache. It is normally just two layers and the ganache goes between the layers as well as over the whole cake. It hardens after sitting, but the cake always stays very moist.
My problem is that she wants a light lavender cake - with two tiers. I have 6-inch and 10-inch cake pans and plan to make each tier 3 layers. But how do I make the cake lavender? I've already made flowers (royal icing), and the only way I can think of to make this cake lavender is with your delicious MM Fondant. I have made this before, so making it and coloring it is not a problem. I'm just wondering how to put this cake together. As far as I can see, I have four options.
Oh, or I suppose I could just buy a cake, couldn't I? I would really appreciate your input on this! I am a real novice when it comes to these things - this is the first big birthday cake I've ever attempted, and the first time I've EVER made a birthday cake for my daughter. I really want it to turn out well.
Thank you again for the great site and advice!
Now this is my opinion - I'd not make myself crazy and make two different cakes. My daughter would either get the fudgy chocolate cake with ganache and a few flowers. On another day, she would get the lavender cake. (We call it a Happy Tuesday Present in our family.) My daughter, Rachel, would be ecstatic to have a second "birthday" party a few weeks apart.
That said, there is one other option that you might like. Make your ganache from white chocolate candy disks and color the ganache a lavender color. Add your food color to the warm cream and then add the white chocolate disks so they can melt.
This could be
a little bit closer to sanity.
Buttercream Icing 101
(Recipe and Tutorial on making & using buttercream icing)