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Upsydaisy

Help

HI all i'm new to this site,i'm makeing a cake for my daughters wedding and need as much help as i can get.can any one tell me i'm makeing a three tiered cake bottom fruit then two sponge cakes i need to know when i put the fondent on the sponge what is the best way to do this. any help or tips will be well appreciate.

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Tompeters

Help (wedding cake)

Hi, I'm not a cake baker, really, but would comment that if you are not very experienced a tiered wedding cake is a bad place to begin. Stress and complexity, not to mention consequences if it goes wrong. On my wedding day the (very experienced and capable amateur) friend who'd baked it got it wrong so the weight of tiers one and two started to sink through tier three! Fortunately someone spotted it and popped a saucer under. Good luck...but opt out!!

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SonyaK

Help

I was thinking exactly the same - get a professional to do it. Or at least a very experienced amateur!

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Queen of Puds

Wedding cake ...

I agree with everything others have said as you seem inexperienced, but if you are determined to make a 3 tier cake, I suggest at the very least that you watch as many tv shows about cake decorating as possible - food network has some good shows; I suggest that you take the time you have before the wedding to test out your skills (which will increase your experience) and test both the recipe that you plan to use as well as what to do for the covering. I have been making celebration cakes for over 25 years, & find that a dense Madeira type sponge is best for tiers, as it has a better chance to hold the weight of other tiers and a slower bake will give you a flatter top, which is absolutely essential for tiered cakes. I find that freezing the cake even for a day will make it keep better somehow. I tend to use buttercream to coat the cake these days, which I spread thinly before chilling, & I then do another layer to make it good & flat as a base for the fondant. I roll out the fondant using cornflour, as it doesn't go sticky like icing sugar, and I always ice the board to make any edges less obvious. Cornflour also assists to 'polish' the icing & give a smooth finish. I would generally bake a cake in advance, freeze it, then thaw one day to ice the next - but generally I do this only 2 days before it is required. If you are inexperienced, then a nice wide ribbon, secured with a blob of royal icing can cover a multitude of fondant errors, & you anchor the ribbon with new (clean) pins until the icing has set. I would also suggest seeing whether you can get some icing lessons between now & the wedding, or perhaps ask talented amateur friends who bake to give you a hand. I would also scour the internet & YouTube to watch tutorial videos. But credit to you for starting big! And very good luck!

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Queen of Puds

Cakes...

And I should have said, the bottom tier (fruit) needs batons pushed into to it to support the weight of tiers 2 & 1; tier 2 will need batons pushed through to support the top tier. The batons must be the same height precisely & be designed to take the weight of the cake above, or the cake will tilt & could fall or sink. All errors that are not uncommon ....

 
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