Final test cake...good & bad news...

by Donna
(Kent WA)

With My Buddy Jojo

With My Buddy Jojo

Now that the cake recipe is figured out, I needed to do something about the frosting. I played around with some recipes and ended up making up my own using ideas from 3 different recipes. I wanted it to be all white but didn't want that nasty Crisco flavor. I'm happy with how it turned out & seems to hold up well. I'll share the recipe I used later.



Made another test cake with the almond sour cream cake that we liked. I had my friend Jojo over and while she played with trying to make royal icing snowflakes, I pulled the cakes out of the freezer and worked on putting on a nice smooth coat of frosting. Jojo came up with an idea for a really pretty piping. We piped a row of shells and then went back and put a small star flower in between the shells. Looks really nice. We then put a few small silk hibiscus flowers around, and a thin light blue ribbon along the top of the cake. It looked so pretty. Decided against the snowflakes cause this looked so good. I think it will come out looking very nice!


That was the good part...now for the bad. I have all of the cakes baked and in the freezer. We had tried the cake recipe before I did this and loved it. Well...for some reason this one came out very moist, and gummy. I can't figure out why. The test cake we made was small, but that really shouldn't matter. I am REALLY bummed because I have spent a lot, and am out of time, and completely out of energy to make more. Do you think it happened because they were frozen when I frosted them? I put them in the freezer after they were cooled. Anyhow...not sure what to do cause I'm not making more cakes. Ideas??

Comments


Phew
by: Lorelie

Hi Donna,

I read this entry and then, thank goodness the following entry, before commenting on this one.

The freezing of the cake would have nothing to do with it being gummy, but it looks as though you came up with a solution, which was to let the cakes set out for a while and dry a little.

Gummy may happen if you use too much flour and over mix the cake. If you do this cake again down the road, experiment with using slightly less flour and timing the mixing part.

The cake looks great in the photograph and so do the snowflakes. I'm happy that you were able to make them successfully, even if you decide not to use them this time around.

There will be another wedding cake in your future right? :)

Good luck on the big day! I can't wait to see the photograph of the cake.

Keep trying
by: Anonymous

hay I'm Jojo and the cake was really good but it turned out gummy Donna said. I think that it will turn out good if we just get another idea on how to make it not so gummy. Another thing (later on) the filling we put in just went crrpoolp.. put we found a solution! :)

The Best Of Luck Donna!
by: Lorelie

Hi Donna,

Tomorrow December 31st, is your big day!!! I just wanted to wish you the best of luck. If you need to reach me for any reason, give me a ring. Contact page has my number, or e mail me.

Get lots of pictures and if possible video of the cake. It's a huge accomplishment and this cake will always be special.

Lorelie

Yippeee!
by: Anonymous
Good Luck Donna!!!
-C.S.

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First Lesson in Frosting...

by Donna
(Kent, WA)

Hope it doesn't droop this time!

Hope it doesn't droop this time!

Well, I finally got around to frosting my test cakes. I teach at a local school and the cook used to decorate professionally, so I called on her for a lesson. Don't want droopy frosting again

First I made a huge batch of frosting. Tried one recipe and it was too greasy, so I added other stuff...before long I had what seemed like a bucket full. I'll share my final recipe when I've decided on it.

I met Sharren (my wonderful instructor) at school and she showed me how to do a crumb coat, then final coat. It was so much easier this time because the cakes were frozen. We dipped our knives in hot water like, Lorelie shows in her cake decorating videos and this worked wonderfully to smooth out the frosting. The frosting held, no sliding this time. I think I will make it firmer though because it was still rather soft and didn't crust over as well as I would like.

I decided since I had a boatload of cake that I would leave one for the staff the next day. I was looking forward to tasting my wonderful cake that evening. Well...let's just say that it's a good thing it was a "test" cake! I cut into it and thought "Oh, it must still be frozen." Nope, it was just a brick. Yep, waaay to heavy. Now I love sweets but this was beyond eating. Kinda tasted like frosted dough. Yuck!

Needless to say I rushed to work the next day and put a note on the cake not to eat it! Looks like these will stay in my fridge for testing frosting decoration next week.

I will be trying a new cake recipe this weekend and will let you know if it is a winner.

Comments



You'll get more comfortable each time:)
by: Cathy

Donna,

You should be proud of yourself for making your friends wedding cake. I'm sure it's an honor and also very daunting. I'm Lorelie's friend and can totally relate to the frosting issues you're having. To watch her frost a cake is amazing. I've done a few here and there, and I think you'll find you do get more comfortable. Lorelie always says "Don't be afraid of the cake" In other words, get that icing on and move it around with broad strokes!!! I wish you all the luck and expect to see photos!

Best way to learn!
by: Lorelie

Keep up the good work Donna! Thanks for updating us on your progress! I like your spirit! The best part is, when you finally set up the cake at the reception, take a step back and say. "Wow, I did that!" I can't wait to see the finished wedding cake!

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Almond Cake Recipe

by Donna
(Kent WA)

The Cakes Are Ready!

The Cakes Are Ready!

The Cakes Are Ready!
The Cakes Are Ready!

I found the best almond cake recipe!



Finally! The cakes are baked and in the freezer! I decided to make a 14", 10 x 1/2", & 8" cake. Two layers for each of course. I am a little worried about the size but I didn't want to have to make extra cake for the number of guests.

I found this AWESOME recipe for a white almond sour cream wedding cake on Recipe Zaar! I think it's also on allrecipes.com. It came out wonderful!

The lady who tells about the cake on the site says that she doubled the recipe for her almond cake recipe. I think she only did one layer each because I made 4 full batches, using 3" pans, filling them 1/2 full, and a 2" high pan for the 14" since that's all I had for wedding cake pans.

I filled the 2" high pan 3/4 full so it would be as high as the other cakes. I did have plenty of batter left for a 9x13 cake for us.

Well, so far, so good. I know the cakes will at least taste good, but now the real challenge for me...making it LOOK good! I'll be fiddling with the butter cream icing recipe later in the week. Haven't settled for which recipe yet...


From Almond Cake Recipe to Wedding Cakes For You Home

Donna's Original story about her Leaning Tower of Pisa and follow her progress!

Comments



Sounds Yummy!
by: Lorelie

Hey Donna,

The recipe looks really delicious. I think I will give it a try too. How many people are going to be at your friends wedding and what is the date?

You asked me how to avoid the bulging icing from the center. Sometimes this does happen, it depends on the filling, the weight of the cakes and the consistency of the filling.

My advice when this happens is to put the cake right back into the freezer as soon as you fill it. Take it out a few hours later and scrape the bulge away. You can then re frost from that point.

Another way to fill the cake so that this is less likely to happen is to scoop out a little of the bottom cake layer before filling. Be careful not to press the cake down on top of the bottom layer.

Your doing great. I'm glad you found the recipe that you like.
Good luck Donna!

]Snowflake challenge...
by: Donna

Thanks for the tips Lorelie! The wedding is December 31st! I was given a whole 3 weeks notice! I haven't gotten the official number of guests, but she is estimating around 100. I would really like to make some snowflakes for the cake. I was hoping to make it easier on myself and find some little plastic ones, but so far no go. I think I'm going to watch your video now to see how it's done with royal icing. No time to lose...better get going!

Crunch Time
by: Lorelie

Wow! I thought you had more time. Well the size you chose, the 14-10-6 will be more than enough. The snowflakes are not too difficult, the only problem I can foresee is that they may break down quickly once you stick them onto the buttercream.

I don't believe I have done it with a buttercream frosted cake before. Normally I use them on a fondant cake or a royal icing covered cake.

The royal icing snowflakes are very delicate, so make a lot of them. Test them out on the buttercream surface and let us know how it goes ok?

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My Next Plan

by Donna
(Kent WA)

Quick update...My husband had another piece of cake last night and said it was back to normal and tasted good. I gave some to my mom and she said the same thing. I think it may be because it had some time to sit out and dry a bit.

Sooo...I think I'm going to defrost the cakes that I have already made, let them sit out and dry for awhile, then wrap them really good and refreeze them before frosting. Hopefully this will take some of the moisture out. I'll let y'all know!

Comments



Sounds like a plan!
by: Lorelie

Sounds good Donna! I wish you the best on the big day!!!

Have you figured out how to get the cake to the destination? I usually deliver on the seat next to me. I build a flat surface using towels and place a board on top of the towels. I then use a moist thin towel to place the cake on so that it doesn't slide around.

Then I drive very slow, watching and sort of holding it if I have to go down a steep hill or up a steep hill, and pray!!!

If you have someone helping you, one of you can hold it in your lap if it's not too big and heavy.

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My First Wedding Cake!

by Donna
(Kent WA)

My Finished Product!

My Finished Product!

Well, here I am, a day after the big event. Can't believe it's finally over. The day before the wedding I frosted each cake and decorated as much as I could. Took me a lot longer than I expected, about 6 hours, including making up the filling, cutting the dowels, and making up my foil covered cardboard plates.

The next day I transported them separately and put them together there. Everything went smoothly. Missed the rain by just a few minutes! Wasn't real sure how I was going to put each layer on, so I just plopped them there and it worked! Whew!

Finished the piping, added the flowers and that was that. After the wedding I came home and slept for 2 hours! I am really happy with how it turned out but have to say it was A LOT of work. Mostly the prep part, making all the test cakes, frosting, etc.

Don't think I'll be eating cake for quite a while!! I Hope my experience has helped any of you who are thinking about making your own wedding cake. Just be prepared for a lot of time and work the first time. It's definitely an accomplishment!

From My First Wedding Cake To Wedding Cakes For You Home

Comments


Congratulations!
by: Lorelie

Donna your wedding cake came out beautiful! Your right, it is a lot of work, especially the first time. But it is so worth it!

No leaning tower of Pisa here! Well done. I'm proud of you. So are you planning on making another one anytime soon?

Thank you for your very valuable contributions to "Wedding Cakes For You." I'm sure that your posts will help others to overcome the fear of making a wedding cake.

Lorelie

YOU DID IT!!!!
by: Cathy

Wow Donna you did a fabulous job!!!! Congratulations what a beautiful cake. Will you make mine when I get married?
Beautiful Donna!

Thank you. Glad it's done!
by: Donna

Thanks to both of you for your comments. I sure learned a lot during this experience! Ha ha Cathy, you're a funny girl, but I know better...you have a buddy who will do a much better job than me! And you will get two for one, a wedding cake, and entertainment as well (belly dancing of course!!:-) Can't really say I have another cake in my future, still tasting frosting in my sleep. We'll see...

ABSOLUTELY wonderful sis
by: Candy

Hey sis, this really turned out beautiful and you should be so proud.
I'm sure you will be making more in the future. I'll make sure the family knows about your talent - of course I'm sure that some of them got the web site to look at it too, but I'll be sure to pass it on to the rest of the family.

Next time, I'm sure you should charge for them.

Again sis, it really turned out great. I bet it was a lot of work and I didn't know about the freezing part - how smart that little tid bit is.

Love you
Sister Candy

That is Funny Donna
by: Lorelie

Hi Donna and Candy,(what a great name Candy)

Donna your in trouble now that your family knows what you can do!!! I always make the family cakes and whenever friends or a family member get married, I give the wedding cake as a gift to the bride and groom.

As for the bellydancing. I have yet to do a wedding, but have danced at many showers, birthday and Christmas celebrations.

If my friend Cathy does get married I will gladly dance at her wedding, as long as she gets up and shakes her stuff too!!!

Great Job Donna
by: Kathy

Yes, I remember Mom and Dad's Cake well. You have come a long way Sis. This is a beautiful cake. Secrets out! You have to do all the family cakes now! If I would have known, I would have had you do Dave a cake for his retirement party! Oh well, Our 25th wedding anniversary is in September!! Great Job! Love you!
Kathy

Way to go Donna!
by: Nin

Makena and I just saw the picture of your BEAUTIFUL cake! Nice job friend :) You've got some good skills now!

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