Tales of a misdirected cake baker – Shopping list


This weekend I talked to the sister who is planning her wedding.  I asked how her wedding cake selection is going.  She looked at me with a little bit of surprise and said, “well….I don’t know since you are the one making the cake.”  I remember (foggily and perhaps under the influence of much wine) mentioning at one point or another that I would be willing to make the cake, but the pressure might be a little too much for me.  I also remember a discussion of focus, I would obviously be focused on the cake and unable to pay a lot of attention to other aspects of wedding preparation.  That said, the $800 + wedding budget line item convinced me that this would actually be the best wedding present I could give them.  I’ll be detailing the step by step processes I go through. 

My first challenge is to decide the size of the individual tiers and develop a shopping list. 

  • pans.  I have yet to decide if I should go with 2″ or 3″ deep pans there is strong sentiment online for both.  I’ll keep researching and will share the links. 
  • dowels
  • cake boards
  • cake stand
  • cake leveler
  • icing spatula
  • cake decorating turntable
  • icing coloring
  • fondant rolling pin (large and small)
  • ruler
  • fondant rolling surface
  • ingredients (duh this will be once we decide flavors of the layers)  

My goal today is to order the cake pans and a couple of other of the necessary supplies.  I still can’t decide on the 2 or 3 inch. 

Wilton has a good website to figure quantities.  Though apparently I am supposed to use different calculations depending on whether this is the main dessert or not.  I’ll have to figure that in.  Well, I do love a challenge.  We’ll see how this goes.  Luckily I have a few of test runs in my future.  I figure we’ll need a Christmas cake this year, certainly a cute cake for the shower I’ll also be planning and there is a 9 year old birthday in March as well.   Any ideas, suggestions or advise is greatly appreciated here!!

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3 comments

  1. Aside from my regular 9″ rounds and any “novelty” pans I’ve acquired over the years, my cake pans are 3″ deep. And actually, my mom, who used to make wedding cakes professionally, always used 3″ deep spring-form pans (lined with parchment) for her round cakes.

    Where she got springform pans larger than 10″ I haven’t the foggiest, though….

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