![]() ![]() Things happen that if you were a baker at a bakery who did this all day, would be a small inconvenience but at home can be utterly derailing. Each layer of a 12-inch cake may fill a 5-quart KitchenAid bowl, so you’ll make each as a separate cake recipe. As soon as the headcount is over 80 people, you’re likely looking at a tier that’s 14 inches, which is larger than small city ovens can fit, and the absolute outer limit of the Whirlpool masterpiece my building has graced my kitchen with. It is a logistical challenge that few home kitchens have been designed to accommodate, let alone city kitchens with a single counter, small oven and fridge. Baking a cake to feed an entire wedding reception is a whole other thing. Here’s the thing: Baking a delicious cake for people you love is not hard it’s very doable and lovely and even feels good. How to | Cake Details | Recipes | Buttercream Flower Gardenġ. Three wedding cakes in, I’ve learned a lot of stuff that doesn’t fall in your usual wedding cake baking guide and since I’m definitely never making another wedding cake (“I mean it this time!” I say with such thin resolve it’s clear even I don’t buy it anymore), I think we should start here. ![]() But a mere year and a half later, another fabulous friend got engaged to another wonderful guy and that brings us up to a couple weeks ago: wedding cake three. However, I waited completely until the last minute to start it and while we loved it in the end, the absolutely-my-fault stress/chaos of the project definitely set the clock back on me making another wedding cake for at least another nine years. At the end of this fun but exhausting endeavor, I declared the accounting of terrible and wonderful wedding cakes in the universe to be infinitesimally more in balance and making wedding cakes to be “completely out of my system.” That lasted about nine years, when one of my oldest and favorite-est friends got married in 2018. “You’re crazy.” “It’s too much work.” “Do you want to spend your Special Day covered in frosting?” And so I relented and our wedding cake tasted like processed awfulness and it bothered me so much that I volunteered to make the wedding cake for friends a few years later, in 2008. The whole thing won’t come together though until the day of the wedding (Saturday) so it’ll be in pieces til then.In the months before my wedding, I periodically suggested I might like to make our wedding cake (because most giant wedding cakes are terrible) and was swiftly shot down by everyone who heard it. I got it done though, and today I’ll be finishing up the last bits of decorating. It’s partially because I’m a little weakling that has a hard time rolling it out thin enough and partly because the stuff is just so delicate and finicky and needs a lot of care to look smooth and nice. Speaking of fondant, I am (dis)pleased to introduce you to my nemesis…įondant and I don’t get along so well. Protip: Make sure to get the frosting pristinely smooth as any slight imperfections will show up through the fondant layer. I didn’t get a picture of the finished frosting though, by this point I was getting off schedule for the next step so I wasn’t really thinking about pictures too much. You frost right over the crumbcoat heavily and then use the same tool to scrape it off again, but this time apply less pressure so that you leave more frosting behind. These got sent to the fridge to chill out for a while and let the buttercream crust. ![]() (This is my favorite part of the whole process, I could crumbcoat all day and be happy.) I like to use a dough scraper tool because it has a hard edge the drags smoothly across the cake surface. It’s essentially edible glue.įirst, you generously apply buttercream to the cake. The second one was easier, it just decided to behave for me for some reason.Ī crumbcoat is a really thin layer of frosting that seals in the crumbs, seals in the moisture, makes a smooth and even surface, and holds the layers in place. Ha! Try a few hours! It was warm in our kitchen and the buttercream was getting soft and moving the cake layers around as I cut them, so I had to keep returning the cake to the fridge to set back up again. Trimming and shaping the cakes was a task that I expected to take about 30 minutes or so. If I were just making a birthday cake or something I would leave the brown bits, but wedding cakes are expected to be more pristine so I removed it. I started by trimming the edges and then removing all the brown crust. So you saw that I got all the baking done, and now it was time to carve the cakes and cover them in delicious buttercream. Yeah, that really is my sense of humor, sorry. ![]() Man, I thought all-day-baking Wednesday was hard, but yesterday takes the cake! HA! □ ![]()
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