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first timer Wedding Cake
Posted: 08 March 2009 01:36 PM   [ Ignore ]   [ # 16 ]
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Make sure to freeze the buttercream in a well sealed container because butter absorbs other odours very easily. Good luck and please post pics.

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Posted: 23 March 2009 12:34 PM   [ Ignore ]   [ # 17 ]
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so here’s the question….If I decide to do a Fondant, can I make an easier non-cooked Buttercream to ice under the Fondant? The Wedding is in November. Does it have to be a Buttercream or could it then be a Ganache? Thanks

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Posted: 23 March 2009 01:47 PM   [ Ignore ]   [ # 18 ]
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tofusalem - 07 March 2009 03:25 PM

thanks all…love this forum. The frosting is my only fear of making the wedding cake. I do want to make the Mousseline Buttercream, just afraid it won’t turn out well; hence my thought of using Ganache because it is much easier. Do you perscribe to making the layers weeks in advance and freezing, or several days and freezing. Without the frosting obviously. Will it thaw and be the same as fresh?  Does one cake act better for freezing?

Freezing properly wrapped cake layers is a wonderful way to ensure freshness (I like to vacuum seal when possible - flash freeze first so vacuum doesn’t squish cake).  As for frosting with either ganache or mousseline, I’ve done wedding cakes in both - ganache was much easier to make, but much harder to apply to a wedding cake.  You can read about them here:
http://www.realbakingwithrose.com/2007/04/mousseline_buttercream_in_a_to.html
http://www.realbakingwithrose.com/2007/03/i_received_this_lovely_not.html

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Posted: 24 March 2009 10:33 AM   [ Ignore ]   [ # 19 ]
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Patrincia..your wedding cakes are beautiful…wish you were here to help me! By the way, my daughter and her fiance just moved from Charlottesville,VA. They now live in Raleigh, NC.  Anyway, I think I am a real dummy…any way, I know I was never great at math!  We are having 60 people, but I don’t want to skimp on the portions. Should I do a 12,9,6 inch cake, or a 14,10, 6? If I am doing one of the butter cakes white or yellow, should I follow the recipe on page 484 and 485, or use Rose’s chart and multiply the base recipe by the pan size factor. I believe there are some differences. Do you ever use the whole egg for these recipes? Why can you use just egg whites or just egg yolks. Am I reading this incorrectly? What do you use for your cakes.  Thsy are beautiful! Help!  Also , when you do a test cake what size do you do?

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Posted: 24 March 2009 11:23 AM   [ Ignore ]   [ # 20 ]
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tofusalem - 24 March 2009 01:33 PM

Patrincia..your wedding cakes are beautiful…wish you were here to help me! By the way, my daughter and her fiance just moved from Charlottesville,VA. They now live in Raleigh, NC.  Anyway, I think I am a real dummy…any way, I know I was never great at math!  We are having 60 people, but I don’t want to skimp on the portions. Should I do a 12,9,6 inch cake, or a 14,10, 6? If I am doing one of the butter cakes white or yellow, should I follow the recipe on page 484 and 485, or use Rose’s chart and multiply the base recipe by the pan size factor. I believe there are some differences. Do you ever use the whole egg for these recipes? Why can you use just egg whites or just egg yolks. Am I reading this incorrectly? What do you use for your cakes.  They are beautiful! Help!  Also , when you do a test cake what size do you do?

Hi - thanks for your kind words.  Believe it or not, I’d never baked a cake from scratch before I got my copy of The Cake Bible, so if I can do it, you can too!  Rose gives all the information needed, but I also checked every book and video on the subject out of the library.  I researched everything I could find on the internet too.  When it was all said and done, it was much easier than I expected it to be, but it was very, very time consuming.  The first wedding cake I made was the chocolate ganache covered one (6-10-14) - that took me 24 hours to make.  The last one was my brother’s wedding cake (below), which took me I think about 12 hours (6-10-12).  However, it was quite a bit smaller than the chocolate one. 

I like to use Rose’s Master Charts (Rose Factor), found on pages490-493.  I prefer the color of the white cake base over the yellow, especially for a wedding, but I let the bride-to-be make the final decision.  I don’t make test cakes anymore because I know that all of Rose’s recipes turn out great, and I know how they all taste. 

As for the size of cake you should make, I think you might end up with way more cake than you think if you make a 6-9-12 (a 6-10-14 would definitely be too much).  I come from a family of big Italians eaters and I only made a 6-8-10 cake for my brother’s 60 guest wedding (didn’t cut into the top tier, and we still had plenty left over - see photo below).  If you want a larger difference between the tiers, go for the 6-9-12, but be prepared to give a lot of the cake away (not necessarily a bad thing).

Hope I answered everything for you… don’t hesitate to ask anything at any time!
smile

Here’s a photo of my brother’s 6-8-10 cake - it was bigger that you might think:

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Posted: 24 March 2009 12:13 PM   [ Ignore ]   [ # 21 ]
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Tofusalem,

That’s so wonderful that you get the honor of baking your daughter’s cake. What a meaningful contribution! I grew up in Raleigh, NC and live “just down the road” in Greensboro, NC. It’s a great state!

I just made the dark chocolate ganache last week and read in TCB that it keeps for 3 days at room temp, even longer in the freezer or fridge. I haven’t checked the recommendations on the other gananches, but having 3 days will certainly help in your planning and preparation!

Speaking of that, does anyone know what makes the cream in the ganache okay to leave at room temp for 3 days? Some scientific reason that some smart person on here probably knows!!

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Posted: 24 March 2009 12:33 PM   [ Ignore ]   [ # 22 ]
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PATRINCIA:
  Good morning to you my friend.  I trust this post will find you well. I enjoyed your photo you posted showing your brothers wedding cake that you baked & decorated. I am sure the wedding guests enjoyed it. Well done!!! my learned friend.
Enjoy the rest of the day Patrincia.

  ~CASPAR.

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Posted: 24 March 2009 02:12 PM   [ Ignore ]   [ # 23 ]
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Patrincia…Thanks so much for your advice. I’ve been baking for a long time…don’t have a fear of the cakes…more the buttercream. I know this is cheating, but have you ever done a Marshmallow Fondant? So simple, and I was actually impressed with the outcome…even though I don’t like Fondant. I did a test cake 2 weeks ago of the White Velvet butter cake. I froze it and defrosted it in the fridge. Wanted to see how it stored.  After defrosting, it kept very well for at least 4 days after that. The crumb was a little drier, but it still tasted good. This morning I decided to try the fondant and use the cake to practice on. It was just one layer, but it was pretty simple. I really want the Buttercream…somehow the cooking of it scares me a bit.  Your Ganache, was it fine sitting out for several hours? The wedding is in November.

Your brother’s cake is great. I saw it on your website. Are the flowers real or fake?
To Newbie in North Carolina, (so sorry I forgot your name…) My daughter went to UNCG! Small world!  The wedding is in NYC tough.

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Posted: 24 March 2009 02:29 PM   [ Ignore ]   [ # 24 ]
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~FRESHKID - 24 March 2009 03:33 PM

PATRINCIA:
  Good morning to you my friend.  I trust this post will find you well. I enjoyed your photo you posted showing your brothers wedding cake that you baked & decorated. I am sure the wedding guests enjoyed it. Well done!!! my learned friend.
Enjoy the rest of the day Patrincia.

  ~CASPAR.

Caspar - you always put a smile on my face smile.  Happy Spring to you!!!

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Posted: 24 March 2009 02:34 PM   [ Ignore ]   [ # 25 ]
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tofusalem - 24 March 2009 05:12 PM

Patrincia…Thanks so much for your advice. I’ve been baking for a long time…don’t have a fear of the cakes…more the buttercream. I know this is cheating, but have you ever done a Marshmallow Fondant? So simple, and I was actually impressed with the outcome…even though I don’t like Fondant. I did a test cake 2 weeks ago of the White Velvet butter cake. I froze it and defrosted it in the fridge. Wanted to see how it stored.  After defrosting, it kept very well for at least 4 days after that. The crumb was a little drier, but it still tasted good. This morning I decided to try the fondant and use the cake to practice on. It was just one layer, but it was pretty simple. I really want the Buttercream…somehow the cooking of it scares me a bit.  Your Ganache, was it fine sitting out for several hours? The wedding is in November.

Your brother’s cake is great. I saw it on your website. Are the flowers real or fake?
To Newbie in North Carolina, (so sorry I forgot your name…) My daughter went to UNCG! Small world!  The wedding is in NYC tough.

To date, I’ve been using fresh flowers, but I’m working on trying my hand at gumpaste - will post some photos eventually (when I’m pleased with the results). 

I’ve only made Rose’s rolled fondant recipe - it tastes very good, but I haven’t tried marshmallow fondant, so I can’t compare the two.  I really prefer the flavor and texture of Ganache and Buttercream, so I don’t offer to cover cakes with fondant when I’m asked to make a wedding cake. 

Ganache is fine at room temp for 3 days, so go for it!

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Posted: 24 March 2009 02:38 PM   [ Ignore ]   [ # 26 ]
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AnneH - 24 March 2009 03:13 PM

Speaking of that, does anyone know what makes the cream in the ganache okay to leave at room temp for 3 days? Some scientific reason that some smart person on here probably knows!!

I’m no scientist, but I’d imagine it must have something to do with the sugar content in the chocolate (sugar is a preservative), and possibly also the fact that the cream is heated.  Maybe someone with more technical knowledge can chime in here.

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Posted: 24 March 2009 02:51 PM   [ Ignore ]   [ # 27 ]
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Patricia,

I didn’t realize the sugar was a preservative. Interesting! I’ll look forward to seeing if we get a more technical answer. And, if we don’t, I’ll be fine just trusting Rose!

Your cakes are very pretty. I’ve been toying with the idea of “going pro” but have been thinking I’d better keep my offerings to small party cakes. However, your posts make wedding cakes sound like something worth trying!! Maybe one day soon, I could make a big ol’ cake just to see what it’s like. I guess it wouldn’t cost that much to practice, especially if it gives me confidence to do it for pay. Then, I could slice up my practice cake and save it for midnight cravings!!

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Posted: 24 March 2009 03:01 PM   [ Ignore ]   [ # 28 ]
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AnneH - 24 March 2009 05:51 PM

Patricia,

I didn’t realize the sugar was a preservative. Interesting! I’ll look forward to seeing if we get a more technical answer. And, if we don’t, I’ll be fine just trusting Rose!

Your cakes are very pretty. I’ve been toying with the idea of “going pro” but have been thinking I’d better keep my offerings to small party cakes. However, your posts make wedding cakes sound like something worth trying!! Maybe one day soon, I could make a big ol’ cake just to see what it’s like. I guess it wouldn’t cost that much to practice, especially if it gives me confidence to do it for pay. Then, I could slice up my practice cake and save it for midnight cravings!!

Part of me would like to do it for a living - would be really nice to commercial kitchen space/equipment/ingredients.

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Posted: 24 March 2009 03:26 PM   [ Ignore ]   [ # 29 ]
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So you do that beautiful work only for loved ones? Your little corner of the world is missing out on your designs! I assumed you were already a pro. smile I’ve made a couple of inquiries into the licensing requirements both for baking from home and in a commercial kitchen. I just don’t know if I fully understand the full commitment - I’m going to give myself lots of time to ponder. I’m also helping keep our little family boat afloat doing tax accounting work from home right now, so I’ll have to wait until the economy improves a bit. I have a feeling that accounting pays better than cake baking - at my level, at least! It would be fun to have a big kitchen with room to spread out. I have a decent-sized kitchen, but it starts to feel small when I pull out the mixer and have my flour canisters, etc. all over the place!

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Posted: 24 March 2009 03:27 PM   [ Ignore ]   [ # 30 ]
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P. S. Patricia, are you teaching yourself the gumpaste flowers?

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