Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

White wedding cake


Recommended Posts

As I've mentioned many times before, I don't do cakes. It's just not a talent of mine. Baking the cake/s? No problem. Making fillings, icings, etc.? No problem there either. Assembly? I can handle that too. Decorating? Now the trouble begins. I'm not fun to be around at that point. However, a person who I've been somewhat of a father-figure to for the past 8 or 9 years has asked me to do her cake. I've explained why that's a bad idea. I've shown her the evidence via pictures. She doesn't care. She wants me to do it. So I guess I'm going to do it. She wants it fairly simple, all white with some pearl-looking decors. It doesn't have to be big, only for 40 people. I really prefer not to go the rolled fondant route even though that's much easier for me to get nice looking results with than buttercream. I may end up doing it anyway just so it's not completely ugly but I thought I'd fish for some ideas here first.

edit: removed irrelevant babbling.

Edited by Tri2Cook (log)

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites

What part of the decorating are you struggling with? The idea? Or not having a smooth coat of buttercream? Well, there's always a basketweave finish :smile: if you want to avoid having to smooth the buttercream.

Fresh flowers always look great on a cake; you can add some dots here and there and it will look beautiful.

I worked with someone who was absolutely amazing when it came to smoothing buttercream; her secret was adding fluidflex to the italian meringue buttercream - just enough to make it more supple and easier to smooth.

Link to post
Share on other sites

Nope, no struggling with the idea. She was very specific on what she wants. Smooth white cake, 2 tiers, no flowers (though I may be able to sell her on that one) with little piped pearls/dots. I think just around the bases of the tiers but it could be more, I'll have to verify that. It's not until sometime in May so I have time to experiment a little. The problem I have is that it's just not what I do so I don't have enough practice at it to feel comfy. If someone insists I make a birthday cake and it's not quite perfect, I can live with that. I always warn people I'm not a cake decorator. But a wedding cake is a whole different arena. They need to be nice. I've attached a pic of one of my cakes below. I've posted it before but it's just to give an idea of the type of decorating I do as opposed to the type she wants. This is the type of decorating I'm comfy with. I have fun with it so I do it often and stay in practice... but it's not a wedding cake. I'll probably end up doing fondant. I'm not opposed to working with it, just eating it.

gallery_53467_5170_15379.jpg

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites

Italian meringue buttercream is pretty much the only type I use unless someone requests something else so that's not a problem.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites

How about a basic diamond pattern, with fondant pearls at the intersections? You can freeze your buttercream, then make the indentations with the back of a knife or press a skewer in. Just remember that as the frosting gets soft, you will have to put it back in the freezer until it hardens enough to work with it again.

Either buy some edible pearls or make your own with rolled fondant. Here are Earlene's instructions:

http://www.earlenescakes.com/prlinstruct.htm

Send me a PM if you need more help.

Theresa :biggrin:

"Nearly all men can stand adversity, but if you want to test a man's character, give him power."

- Abraham Lincoln

Link to post
Share on other sites

I imagine your cake is going to be 10 - 12" in diameter. If you want to keep it simple I think I would frost in IMBC, put little pearls all around the bottom edge and then make a large loopy gumpaste bow to put on top. Pearl dust on all the pearls and the bow would dress it up.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Link to post
Share on other sites

i've said this in several other threads, but i think my photo was lost in some upgrade or other. at any rate, you can glaze with italian meringue buttercream and it is easy and gives you a great look. looks like fondant, but eats like buttercream!

i'll try and post another photo...

edited to add: after multiple failed attempts to upload image to imageGullet, i've given up. trust me, it looks good!

i find beveling the edges of the cake gives a much better glaze. do a crumb coat, chill to set and glaze on a rack. might be good to do a couple of practice cakes first.

Edited by alanamoana (log)
Link to post
Share on other sites

That sounds interesting. I'm comfy with glazing things. I did a search after reading your reply and found a thread on it. I'm going to do a test run with it and see what I think. Thanks everybody and keep the ideas coming, I can use all the help I can get with this one.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
i've said this in several other threads, but i think my photo was lost in some upgrade or other.  at any rate, you can glaze with italian meringue buttercream and it is easy and gives you a great look.  looks like fondant, but eats like buttercream!

i'll try and post another photo...

edited to add: after multiple failed attempts to upload image to imageGullet, i've given up.  trust me, it looks good!

i find beveling the edges of the cake gives a much better glaze.  do a crumb coat, chill to set and glaze on a rack.  might be good to do a couple of practice cakes first.

Do you just heat it to the same consistency as ganache and pour over? Do you use two coats or just one? That would save so much time and still look fabulous. Would you just use it over a light coloured cake? If I PM you could you please e-mail me a picture?

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Link to post
Share on other sites
Nope, no struggling with the idea. She was very specific on what she wants. Smooth white cake, 2 tiers, no flowers (though I may be able to sell her on that one) with little piped pearls/dots. I think just around the bases of the tiers but it could be more, I'll have to verify that. It's not until sometime in May so I have time to experiment a little. The problem I have is that it's just not what I do so I don't have enough practice at it to feel comfy. If someone insists I make a birthday cake and it's not quite perfect, I can live with that. I always warn people I'm not a cake decorator. But a wedding cake is a whole different arena. They need to be nice. I've attached a pic of one of my cakes below. I've posted it before but it's just to give an idea of the type of decorating I do as opposed to the type she wants. This is the type of decorating I'm comfy with. I have fun with it so I do it often and stay in practice... but it's not a wedding cake. I'll probably end up doing fondant. I'm not opposed to working with it, just eating it.

gallery_53467_5170_15379.jpg

beautiful cake!!!! is that a fudge icing and ganache on top? and i love the sugar work...i've used "spun" sugar before (isn't that what the pretty cloud is?) but doesn't it wilt pretty quick? but again...beautiful!!!!

Link to post
Share on other sites
i've said this in several other threads, but i think my photo was lost in some upgrade or other.  at any rate, you can glaze with italian meringue buttercream and it is easy and gives you a great look.  looks like fondant, but eats like buttercream!

i'll try and post another photo...

edited to add: after multiple failed attempts to upload image to imageGullet, i've given up.  trust me, it looks good!

i find beveling the edges of the cake gives a much better glaze.  do a crumb coat, chill to set and glaze on a rack.  might be good to do a couple of practice cakes first.

Do you just heat it to the same consistency as ganache and pour over? Do you use two coats or just one? That would save so much time and still look fabulous. Would you just use it over a light coloured cake? If I PM you could you please e-mail me a picture?

you want it a bit thicker than ganache as you don't want to have to do a second coat if you can help it. you also don't want to completely deflate the buttercream (as it is "lightened" with the italian meringue) or you lose some of the body. you do want to do a crumb coat first. i've only done this on a light colored cake, but the coating was thick enough that with a crumb coat you could probably get away with doing a chocolate cake. again, i think the beveled edges help. you're not going to get sharp edges with this method. also, round cakes are best for obvious reasons. glazing squares (and other odd shapes) is a pita.

yes, pm me with an e-mail address and i'm happy to send you a pic (not the greatest, but you'll get the idea). i think in one of the other threads there's a baker who does this with a lot of her cakes. she works in hawaii and i can't remember her screen name right now.

Link to post
Share on other sites

Not tring to take away from this site, it is a great site, but for any ideas you may need or pictures, how-tos, etc, you should check out cakecentral.com, thousands of pics, hundreds of ideas. Sorry if this has already :rolleyes: been mentioned, but I am new to this site.

Link to post
Share on other sites

chocoera: Thanks for the kind words. The cake is sprayed with chocolate and topped with dark mirror glaze.

Rendee: We have that here as well, and thanks to Rob's (gfron1) hard work, you can find them here.

alanamoana: Thanks for the additional information. It's march tournament week here, there are about 30 hockey teams plus spectators in town, so we'll be slammed at work from start to stop all week. That means I probably won't get a chance to give the technique a try until early next week but I'm definitely going to check it out.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites

Larry - whenever I get wedding cake requests my standard response is "I'm not a decorator, and I'll do anything but a wedding cake because a wedding cake is about memories and there are others more adept in that arena." Unfortunately, that normally makes them want me more so I show them my cakes and that still doesn't persuade them. The problem is everyone else's cakes are like Wal-Mart cakes so in a couple of instances I have made the cake and subcontracted the decorating to someone more handy with a piping bag.

Link to post
Share on other sites
Nope, no struggling with the idea. She was very specific on what she wants. Smooth white cake, 2 tiers, no flowers (though I may be able to sell her on that one) with little piped pearls/dots. I think just around the bases of the tiers but it could be more, I'll have to verify that. It's not until sometime in May so I have time to experiment a little. The problem I have is that it's just not what I do so I don't have enough practice at it to feel comfy. If someone insists I make a birthday cake and it's not quite perfect, I can live with that. I always warn people I'm not a cake decorator. But a wedding cake is a whole different arena. They need to be nice. I've attached a pic of one of my cakes below. I've posted it before but it's just to give an idea of the type of decorating I do as opposed to the type she wants. This is the type of decorating I'm comfy with. I have fun with it so I do it often and stay in practice... but it's not a wedding cake. I'll probably end up doing fondant. I'm not opposed to working with it, just eating it.

gallery_53467_5170_15379.jpg

I would like to know more about that gorgeous cake, please!!

Link to post
Share on other sites
  • Similar Content

    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...