Wedding cake 411 needed

Joined Jun 9, 2010
My daughter just got engaged this week. The wedding is in April. She wants ME to make the cake. I've never done a wedding cake. No pressure. Any advice or suggestions or tips or RECIPES???
Joined Sep 18, 2008
The Yellow pages/img/vbsmilies/smilies/laser.giffind a good wedding cake decorator /img/vbsmilies/smilies/talker.gif

Step 1: Which is most important, taste or appearance?

Step 2: Wedding color(s)?

Step 3: Tiered, sheet, or cupcakes?

Step 4: How large, i.e. to serve how many?

Now you have the basic information to start looking and asking more questions. /img/vbsmilies/smilies/wink.gif
Joined Mar 12, 2005
You should do at least a  smaller version first.

Also practice rolling fondant if you haven't worked with it before.
Joined Aug 13, 2006
I did my daughter's wedding cake - never done one before, though i bake a lot.  Searching many websites i ended up being recommended the Cake Bible by many people, and indeed it was the most useful of all.  I highly recommend you buy it.  She explains every detail of the baking (esp the differences in baking a very large cake - like 12 inch diameter) and how the recipe has to change, she has wonderful recipes, and also the structural construction aspects. 

I made, on my daughter's request, a fudge cake with dark chocolate raspberry ganache, filling and white chocolate cream cheese butter cream as a crumb coat (under the fondant) - a fondant frosting. I did it in 100 degree heat without air conditioning, freezing layers as i made them, constructing it at the last minute and transporting it to the wedding place in a huge box, where they had a fridge. 

It was 6 layers, three tiers. 

Her description is very good and you can't go wrong.  Make a small version to try first.  She also has a website and you can ask questions and she'll answer (I did and she did). 
Joined Jun 9, 2010

For anyone interested, this was how the cake turned out. The bottom tier was a very dense and moist banana cake with caramel filling, the middle tier was a lemon cream cheese pound cake with a lemon curd and fresh blueberry filling, and the top tier was a dark chocolate cake with black raspberry mousse filling. I also made a chocolate stout cake, a peanut butter cake, and a fresh ginger cake which were in the kitchen for slicing and serving efficiency. All were frosted with white chocolate buttercream.  
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