Winter Wedding Cake

Project Description

Share a little about the materials, processes, and techniques used to create this cake Square cake pans: 8", 12",16". Almond poppy seed cake, Cinnamon cake. Cream Cheese Frosting. 5 lb. Commercial fondant. Wilton food color gel (delphinium blue, sky blue, and cornflower blue mixed), plastic cake plates and pillars, sugar snowflakes, white roses, blue spruce sprigs, floral oasis foam, white glitter glue, wooden dowel rods What are you most proud of? This was my first wedding cake. A lot of time and planning went ahead of the actual baking and decorating. So it was pretty exciting when it all came together. What advice would you give someone starting this project? Take your time. Talk to people who do this for a living and come up with a realistic schedule for getting everything done. Leave extra time in case there is a disaster and you have to make a new cake or new batch of frosting, or whatever. For this wedding, I actually made a practice cake a month in advance (just one 8 inch square) to make sure the cake was the right consistency, and to practice rolling the fondant and covering a square cake (which can be tricky!).

What you will need

  • Square cake pans: 8"
  • 12"
  • 16". Almond poppy seed cake
  • Cinnamon cake. Cream Cheese Frosting. 5 lb. Commercial fondant. Wilton food color gel (delphinium blue
  • sky blue
  • and cornflower blue mixed)
  • plastic cake plates and pillars
  • sugar snowflakes
  • white roses
  • blue spruce sprigs
  • floral oasis foam
  • white glitter glue
  • wooden dowel rods

Q&A with Cake Notes

Oatmeal48 asked:
Stunning! I'll be stacking a 5 tier square wedding cake soon, any tips? I've never stacked a cake that high before. The most was 3 and they were basically sitting on top of each other.
Cake Notes answered:
This tutorial is really great and should help you: http://www.americastestkitchenfeed.com/bake-it-better/2012/01/secrets-to-making-a-wedding-cake/
Oatmeal48 asked:
Just read your "Tips" :-). But I do have a question, what is the best way to bake cakes larger than 10"? I have a 12" pan that I've never used only because a Baker once told me I'd need to put something (forgot what it was) in the center to be sure it baked properly or it would burn. Getting ready to order 14, 16 and 18 inch square pans for my cake.
Cake Notes answered:
Sorry It's taken me a few days to write back. Definitely look up tips on how to stack multi-tiers on the net. You need lots of little dowel rods and cake plates to make it work. Larger cakes need to bake at a lower temperature so that the edges don't burn while the middle is still raw.