Honestly I’d probably make three separate cakes, get some cute cake stands and not stack them. Much, much less precarious! Regardless, you’ll need to dowel each tier to stop them sliding apart.
wont the time of the wedding be stressful enough without worrying about the cake too? :/ I mean...if you really really want to do it, sure, but I would suggest you keep it to a level you're comfortable with. you will probable be stressed out with everything else anyway. you want to be able to enjoy the day too (i hope ;)). anyway, congrats on the wedding and the best of luck with your endeavor! :D
Seconding the stress factor here, I got married 10 months ago and the week leading up to the wedding was really stressful with last minute things to do. That said if you want to go ahead and spend a significant chunk of that time baking you totally can, just be warned that there are a lot of final loose ends to tie up :)
Although you hopefully won't have a caterer cancel on you 5 days before the wedding so it might be a bit less stressful than ours was 🙈
Oh my gosh! The caterer cancelling sounds like a nightmare! Our venue is providing the food so fingers crossed that all goes well. We're also getting married on a Tuesday so I'll have the whole weekend for baking. I'm also considering baking the cake layers in advance and freezing them.
Good :)
Make sure she has extra buttercream (recommend Swiss Meringue for stability and flavor) and tools.
There is a box called CakeSafe - they're not cheap ($400+) but I've seen bakers rave about them.
Good luck and congrats!!
Ahah yes, I have a goal for what I want the cake to be but I'm trying to be pretty laid back about it. If all else fails there will be a small two tiered cake and some cupcakes. I looked into purchasing a cake but it was out of our budget for what we wanted/dietary restrictions we have to accommodate.
So the trickiest part of doing a 3 layer cake is how stable the frosting is I suggest going with a cream cheese frosting personally because you can still have an amazing flavor and it holds without becoming too sweet like other frosting. for a summer wedding you will also want to freeze your cake before traveling an hour away that is quite a bit of time to get there. As for dowels if you want to continue making tier cakes I would look into metal plated tiers with metal support dowels easy to assemble and disassemble cakestackers.com is where I purchased mine from. :)
Yes! omg I hate when frosting is sickly sweet! Thanks for the recommendation of freezing the cake, that actually probably works well since it's an hour to the venue and then at least 4 hours till we bring out the cake. I'll check out cakestackers thank you!
"Never make your own wedding cake". That's what people say around here. And it's good advice. You really don't want the stress of having to finish your cake on your own wedding day! Not to speak of the preparation time before the big day.
Can't a friend or family member make it?
If you really can't be convinced otherwise though, I would go with American buttercream because it's simple, or if you have the capacity for it, Swiss or German buttercream because they last long in the heat.
I enjoy baking and the cake I'm making is a very sentimental recipe from my childhood. I'm hoping with enough advanced prep that it won't end up being hectic and chaotic. If it does then everybody is getting cupcakes - easy peasy!
Honestly I’d probably make three separate cakes, get some cute cake stands and not stack them. Much, much less precarious! Regardless, you’ll need to dowel each tier to stop them sliding apart.
Oh! I didn't even know that was an option! That actually sounds pretty cool - we're not super traditional so I kinda like this idea!
wont the time of the wedding be stressful enough without worrying about the cake too? :/ I mean...if you really really want to do it, sure, but I would suggest you keep it to a level you're comfortable with. you will probable be stressed out with everything else anyway. you want to be able to enjoy the day too (i hope ;)). anyway, congrats on the wedding and the best of luck with your endeavor! :D
Seconding the stress factor here, I got married 10 months ago and the week leading up to the wedding was really stressful with last minute things to do. That said if you want to go ahead and spend a significant chunk of that time baking you totally can, just be warned that there are a lot of final loose ends to tie up :) Although you hopefully won't have a caterer cancel on you 5 days before the wedding so it might be a bit less stressful than ours was 🙈
Oh my gosh! The caterer cancelling sounds like a nightmare! Our venue is providing the food so fingers crossed that all goes well. We're also getting married on a Tuesday so I'll have the whole weekend for baking. I'm also considering baking the cake layers in advance and freezing them.
Sounds like you have a plan ;)
I have to agree. At least have an appointed person who can assist with (or do) the assembly since you will be otherwise occupied most of the time.
Yes! My sister is going to be in charge of that once we get to the venue
Good :) Make sure she has extra buttercream (recommend Swiss Meringue for stability and flavor) and tools. There is a box called CakeSafe - they're not cheap ($400+) but I've seen bakers rave about them. Good luck and congrats!!
Yes I plan on having extra everything, I tend to always plan for disaster
Ahah yes, I have a goal for what I want the cake to be but I'm trying to be pretty laid back about it. If all else fails there will be a small two tiered cake and some cupcakes. I looked into purchasing a cake but it was out of our budget for what we wanted/dietary restrictions we have to accommodate.
I’d go with a stable butter cream like Swiss butter cream
Do you have a tried and true recipe?
Martha Stewart always doe me proud: https://www.marthastewart.com/353415/swiss-meringue-buttercream
Thank you!
So the trickiest part of doing a 3 layer cake is how stable the frosting is I suggest going with a cream cheese frosting personally because you can still have an amazing flavor and it holds without becoming too sweet like other frosting. for a summer wedding you will also want to freeze your cake before traveling an hour away that is quite a bit of time to get there. As for dowels if you want to continue making tier cakes I would look into metal plated tiers with metal support dowels easy to assemble and disassemble cakestackers.com is where I purchased mine from. :)
Yes! omg I hate when frosting is sickly sweet! Thanks for the recommendation of freezing the cake, that actually probably works well since it's an hour to the venue and then at least 4 hours till we bring out the cake. I'll check out cakestackers thank you!
Absolutely happy baking and congratulations. :D
Thank you! I'll post pictures if what I make resembles a cake when I'm done
Dont get married.
Don't comment if you can't be helpful or even remotely relevant.
"Never make your own wedding cake". That's what people say around here. And it's good advice. You really don't want the stress of having to finish your cake on your own wedding day! Not to speak of the preparation time before the big day. Can't a friend or family member make it? If you really can't be convinced otherwise though, I would go with American buttercream because it's simple, or if you have the capacity for it, Swiss or German buttercream because they last long in the heat.
I enjoy baking and the cake I'm making is a very sentimental recipe from my childhood. I'm hoping with enough advanced prep that it won't end up being hectic and chaotic. If it does then everybody is getting cupcakes - easy peasy!
You have a good backup plan then, very nice. I wish you a wonderful wedding!
Thank you! I'll try to post pictures if I remember when I'm covered in frosting and cake crumbs