I’m doing a cake to serve 40+ for bridal shower next weekend and am hurting my little brain trying to get all my questions answered between TCB, HCB and the Forums. So, I think I’ll just ask you all for your experience and guidance.
The bride loves almond/almond cake, lemon, fruity desserts and of course raspberry.. so there’s the background for my madness…
I’d like to do 2 tiers, have borrowed magic line square pans 12”, 9” and 6” but think just 2 tiers are appropriate (I don’t mind if she has leftovers to take home afterward). These people are big foodies and will eat bigger portions than I think the weddings tables reflect.
- I think with number of people I need to do one layer at 12” - would a 6” on top look okay and be enough?
I was THINKING (scary thought!) that I’d do the cake and frosting for the Golden Dream Wedding but fill one layer with lemon curd and the smaller/top layer with raspberry filling of some sort and pool raspberry sauce on the top for pretty presentation. If I can figure out a way to present the lemon peel roses on the bottom layer, I’ll do that too - but it might be too much?
A baker friend suggested that I split the large layer down the middle and fill 1/2 with the lemon and 1/2 with the raspberry - she just did this for a wedding cake and reports that it was successful.
- My question on that is how to make sure the density of the 2 fillings are similar so the final result is pretty and even.
- am I crazy to think I’ll torte the 12”? was thinking I would fill like Woody’s LL cake with curd/filling and frosting between layers.
- do I need a cake nail for the 12”? I haven’t found any information on that - trying to learn. I’ll use magi strips or my silicone strips - if I can sort out how to get them on the larger pan.
Frosting - I love the idea of the lemon curd mixed in the frosting for Woody’s LL but am leaning toward the reported “lightness” of the GDWC’s and think it will be a better compliment to the raspberry, but having tasted neither, I could be swayed by your opinions and experience
Now the big ones
- I have the conversion for round to square pans but am getting overwhelmed with that plus any leavening considerations. Can one of you brilliant math geniuses help me out with a quick walk through for the 12”? that one scares me most. Do I multiply the 12” layer batter recipe by 1.33 across the board, including BP & BS? will that formula work for the other layer since she has each layer listed separately? Who knew I’d need a physics degree to bake great cakes? oy! Very grateful to Rose and all of you but my ignorance BR (Before Rose) was much less stressful, LOL!
OK, I’m tired just writing all this out and haven’t even begun the work -
Thanks in advance for any assistance you can provide, you’re the best!