The cake frosting experience wasn’t as bad as I thought it would be. I learned a lot in a very short time. This recipe for buttercream frosting is maybe the best tasting thing I have ever eaten. The cake itself really tastes good too. Here are some things I learned and didn’t learn.
- I need to pay attention to the sides of the cake. I used two nearly-the-same size cake pans, bu the small difference in their sizes made for quite uneven sides to contend with. I finally gave up trying to make them perfect, but I can now see that with enough patience and practice, I’ll be able to pull this off (I hope)
- I need someone else’s math skills to half, double or quarter my recipes. I struggled to convert 17.5 oz of sugar into cups assuming 4 lbs. of sugar is 9 1/2 cups and then I need it multiplied by .4 . Seriously, I had to call my mom. Still not sure we got the right amount of sugar, but it tastes amazing.
- I thought my cake leveler would be awesome and it really just seems to be a pain in the butt.
- Factor in the crumb coat. I was an idiot and didn’t do a crumb coat because it didn’t look like I had enough frosting. So, I went straight into application. I think the entire cake would have looked better with a solid base layer.
- Too little frosting is a BIG error. I think next time, I’ll make extra just to be sure.
- Mix mix mix mix. My overall colors didn’t turn out as solid nor as bright as I wanted. One factor was clear, I didn’t mix thoroughly enough. I also might need to get a different kind of gel coloring. The Wilton blue just doesn’t seem bright enough for me. Maybe what I am looking for isn’t possible in a buttercream. The color I want for the wedding case is much more subtle though.
- Amazon boxes make for great cake boards, at least for these practice cakes. I’ll go with Rachel’s suggestion for the real deal and buy wooden cake boards.
Sides pretty uneven
beating the frosting (I should have used whisk attachment, but it is on backorder)
forget the crumb coat, just slap it on there
clearly uneven sides…grrrrr
final product…happy haunukkah
That’s a lot for my brain to take in in one day. Hope you like it.
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.
- cake boards
- cake stand
- cake leveler
- icing spatula
- cake decorating turntable
- icing coloring
- fondant rolling pin (large and small)
- 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!!