Help With My Daughters Wedding Cake

by Jill

I am finding your wedding cake website very helpful thanks. I am making the wedding cake for my daughters wedding which is in 3 weeks time. It is going to be up on a station so I am going to have a 7 hour drive ahead of me.

As the cake is going to be the dessert I am going to use your
buttermilk chocolate cake recipe
with a
chocolate mousse filling
as it is so yum.

I am planning to make the cakes, fill and crumb coat and then freeze this week - 3 tiers. I have made a mistake and gone too large in the cake tin sizes - 19, 13 and 10 inch. Is there a configuration that would still look good if I cut the sizes down and still be able to use any of the tins bar the 19inch.

As I am making a kitchen cake I shouldn't of gone so big to make them easier to bake and handle. Would you recommend the
easy buttercream icing
or would the Italian meringue butter icing be better.

Temperature may be about 24 degrees during the day. As I am at work during the day I am only going to be able to make them at night. Would you recommend baking them at night and filling and crumb coating the next?

Sorry for the questions and length but am starting to get a bit worried.

Lorelie's response
Hi Jill

You made a great choice with the chocolate buttermilk and mousse filling. Either one of the two buttercream icings are great. The Italian meringue is less sweet and smoother,(although you can make it sweeter by adding powdered sugar) the simple one is easier and takes less time and effort to make and is also very good for piping. It is a little firmer.

I would make the cake a 14 inch, 10 inch and 6 inch. It looks nice and is easy to handle. You can cut them down or if you have not baked them yet, exchange them?

You are on the right track with the baking and crumb coating. freeze your cakes right after you crumb coat or at least get them very firm and cold before doing the finishing work.

Get a good solid box for transporting. It's a long drive and you may want to use dry ice. Here is a good post about transporting a wedding cake. I hope that helps you out.

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Sep 09, 2013
by: Jill

Thank you so much for your feedback which helped me a lot. I do have to tell you the cake was a huge success. I do mean huge as it was rather large. The recipe was fantastic. The catering chef said it was the best wedding cake he had ever tasted. Another chef who was a guest at the wedding also said the same so I am very chuffed. That Italian Meringue buttercream icing was the best. As I made the icing up there the day before I did have a minor melt down when one batch failed but managed to calm down and pull it all together. It has inspired me to have another go now and with 2 other daughters it could well be on the cards.

Thanks once again Lorelie - your site is fantastic. I am now going to have a look at your book.

Jill (one very happy mother of the bride)

I was going to upload you a photo of the finished product but couldn't do so for some reason.

Sep 18, 2013
by: Lorelie

Jill that is great news!!! I am so happy for you and your daughter.

Most likely the photo file was too large. If you want to re-size it you can use Paint or go to It's free. You can upload the photo to picmonkey then make it smaller and save it to your desktop, then try uploading it again.

Or send it to me via email at I can do it for you and add it to your page here. It would be like "icing on the cake" to actually see the picture of your daughters wedding cake. :-)
Thanks Jill

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