REALMEALS.TV: DIY Wedding Cake
Thursday, March 11th, 2010 at
2:55 pm
realmeals asked:
It’s really not that hard to make one of these. It’s kind of shocking. We went to a bakery in Brooklyn, and two fabulous ladies showed us what to do.
Tagged with: Bakery • Brooklyn • Diy
Filed under: Wedding Cakes
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How big are the pans for this? And is it possible to do it 3 tier? If so what pan sizes would you need for that without changing the recipe?
easy? to make a wedding cake?? She had a pro baker to assist her who had all the tools and equipment.
you can get dowels at Michaels too. Which is great because they have a Wilton cake isle so it would be one stop!
you can get it from walmart in the cooking section where they have the utensils at
home depot.
very helpful video…where can i find dowels??
That cake looked like ****. First of all, any decent wedding cake takes TWO days minimum to make. You need to give things time to cool. Secondly, anyone who doesn’t use a ruler to measure consistency… and uses STRAWS(!!!) instead of cake dowels or rods…. is just simply amateur. I hope their cakes are super cheap, because that’s how they are made. Cheap. And crappy.
Yeah! I lived in Scotland for a year and it was so weird to go into Tesco and see fondant! The only kind I can find in stores in the US is Wilton’s and it is terrible (not to mention super expensive and hard to find). I started making my own with Marshmallow Fluff (surprisingly easy and yummier than Wilton’s) but it’s still something people just tolerate:) It’s weird how UK tastes and USA tastes seem to differ!
Talented Ladies there, did you notice how she mixed the colourings? Just like an artist.
That cake looks great for it to not be covered in fondant! I love fondant, but most people I know **** it and will just pick it off the cake! o_O
I was just thinking of how to make a great looking cake without using fondant. My icing skills suck, but I guess perfecting my icing skills will really help me making cakes for people who **** the taste of fondant.
Great Video!
um this is pretty advanced but i like it!
ive heard from so many people who really really **** fondant. i think it must be different some how to the one in the UK, because that here is considered one of the best parts of the cake lol! im from the uk so never had luck to try wiltons(which i hear is the worst) lol
It seems your oven was too high and make sure you use aluminum type pans like Wilton cake pans because dark pans will conduct heat faster. I hope this helps.
your temp is too high. remember too that a cake will continue to cook a little when it is removed from the oven.
BTW, this video is very good. These ladies explain in a precise way on how to bake, frost, and assemble a wedding cake.I will be baking my friends’ wedding cake next week. HarryDunlopClark, did you listen carefully to the ingredients? What they posted and what was said were different. For example, 1 Tbsp. of baking powder was said but it was written as 1 tsp. I watched carefully the size of the spoon and it was 1 Tbsp. B.P. makes a difference if you make this mistake.
There is nothing wrong with wearing rings. In fact, it is nail polish that is not hygenic, in the kitchen. That is what I learned in cooking school! No nail polish and that nails need to be trimmed also. There are married chefs and bakes that wear their wedding bands!
wow.. cooking with rings on the hand.. how higienic
Ok, left it in for an hour and a bit and it finally cooked fully inside but was burnt outside. When I took it out of the tin it fell apart and crumbled. Anyone have any tips?
I am baking the cake at the min and the cake is just not cooking inside! Outside is done just not the inside!
help!
To be safe I would recommend keeping it refrigerated overnight. That way the cake is cold and keeps the icing cold for a longer period of time so it would be easier to decorate the cake or take out any “mistakes” with a spatula. It is simpler to decorate a cake that is cold.
after applying the buter cream icing on my cake how long do i have to keep it in the fridge and if i bring it out of the fridge, will my cake still look good, will it the icing defrost. someone pls help me with the answer to my question
Just make sure you beat the butter first at room temperature until light and fluffy (about 5 minutes) then add the confect. sugar. You can even sift the sugar before beating it into the butter.
good too see some decorators still use buttercream instead of fondant. i think most use fondant which so many people **** the taste. i liked this video. it showed the process from beginning to end. i think some people, like me, have trouble with the icing, making it and spreading it. my buttercream always come out runny and buttery tasting. i put confect. sugar in it. it never tasts “sweet” like so I am still buying store bought icing until I can get it right. lol
yummy, now i’m hungry.
Gorgeous. Now, how would you go about dismantling and serving it?