ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: WEDDING CAKE Mini-disaster .... HELP!

Misc.
Hello All! I am in need of help! I am a Bride to be, getting married in October of 2008. My dear friend who is a genius with cakes and has her own small business out of her home, I fear, feels to overwhelmed by my wishes for my wedding cake and now will not do it. I am a senior in college with my final semester and a major internship and have no time to work on finding another cake decorator, as all the local bakeries only do white on white cakes that look like they are out of the 1980's and fit the budget that was originally set.

Sooo... I am doing the unthinkable but feel I can really manage the task IF I organize and do trial runs as I do have a few volunteers who are SO sure we can do this (I find my confidence in them). My wedding is very elegant and has a theme of decadence (sort of a soft and organic, toned down Marie Antoinette theme) I would like to do a minimum of a 3 layer cake of like a 16" base 12" middle and 8" top. I would really prefer to do a chocolate cake (I like yellow as an option as well) with mousee/raspberries/ peanut butter or a combo of them (really do not prefer coffee flavored cake elements) and a cream/ivory colored (probably buttercream) icing so that it still fits the color scheme...

I have never done a wedding cake, but I am pretty savvy in the kitchen and always bake for events and things...just never a tiered cake. Are these cake elements too heavy for a tiered cake? Does anyone have any recipes that would fit this size cake including the desired elements??? Any tips or how to "simplify" this process??? And what the heck is crumb icing and how do I make it? lol

Any help or guidance is SOOOOO greatfully appreciated! Thank you with all my heart!!!!!!
MsgID: 0221916
Shared by: Erin - PA
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Grilled Swordfish in Lime-Cilantro Marinade
  • GRILLED SWORDFISH IN LIME-CILANTRO MARINADE 1/4 cup dry vermouth 2 tablespoons fresh lime juice 1 tablespoon chopped fresh cilantro 1 tablespoon olive oil 1 tablespoon reduced-sodium soy sauce or tamari sauce 1/8 teas...
  • Beef Teriyaki on a Stick (using flank steak)
  • BEEF TERIYAKI ON A STICK 1/2 cup soy sauce 1/4 cup dry vermouth 2 tablespoons dark brown sugar 2 tablespoons vegetable oil 2 cloves garlic, crushed 1 teaspoon rice vinegar 1/4 teaspoon freshly ground pepper 1 flank st...
  • Chicken Marbella
  • CHICKEN MARBELLA 6 pounds boneless, skinless chicken breasts, halved 1 bulb garlic, finely pureed 1/4 cup dried oregano Coarse salt and freshly ground pepper to taste 1/2 cup red wine vinegar 1/2 cup extra-virgin...
  • 36 Hamburger Toppers (1981)
  • HAMBURGER TOPPERS Prepare your favorite ground beef patties. Serve on buns, toasted English muffins or slices of bread. Top with one or combination of the following: - Guacamole dip - Prepared...
ADVERTISEMENT
  • Pork Medallions in Brandy-Pear Sauce (blender)
  • PORK MEDALLIONS IN BRANDY-PEAR SAUCE 1 pound pork tenderloin, cut into 1-inch thick slices coarsely ground black pepper 1 (16 ounce) can pears in heavy syrup 1/2 cup pear brandy (or 1/2 cup pear schnapps) 4 tablespoon...
  • Onion Squares (using refrigerated crescent roll dough)
  • ONION SQUARES 4 med. onions, finely chopped 3 tbsp. butter, melted 1/2 c. sour cream 1 tbsp. flour 1/2 tbsp. salt 1 tbsp. caraway seeds (optional) 3 eggs 3 slices bacon, diced, cooked crisp 1 tube (8 oz.) refrigerated...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: WEDDING CAKE Mini-disaster .... HELP!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!