I know there a few people on here who can give me some advice, im making a 6inch top tier cake in chocolate with ganache in the middle, can i use it fir the crumb coat?( would it show through the white fondant) or do i just put it in the middle and keep to buttercream for the crumb coat? I need an answer by wed if poss from anyone.
Sorry only just seen your reply! Yes use ganache in the middle but buttercream as a crumb coat. On the TV they seem to pipe a circle of buttercream around the edge of the cake to make a kind of dam and then fill with ganache. Hope that make sense.
Im sure you will do a great job! I don't have the skills for wedding cakes yet. In fact at the moment all my baking is rubbish and keeps sinking in the middle! I am usually quite a good baker and the only things I've changed are using room temp eggs inatead of fridge cold and have stopped beating the life out of the mix after adding the flour. This was supposed to make my cakes better not worse!
Thank you 2ofsted, its my 2nd ever wedding cake so bound to have a few nerves, and i'm attending the wedding too. Mmm i have that problem alot myself especially my bigger cakes, the last i made were madeira mix with a mix of plain and s/r flour and they were fine, but if i try say a 9 or a 10 with a victoria mix then i have problems, very very annoying.
Hiya Mike, where you been? Could do with your help, have you had any experience with tiered wedding cakes, i've made and iced the bottom tier (covered the board also) its 12ibch fruit so very heavy!! 2nd is 9inch with jam and cream, and 3 is 6inch lemon, hydrangeas coming slightly off center down from top to bottom, i am however worried about cream bulging, sliding off falling off even, but biggest worry us transporting the bloody thing, i have this week off and yesterday hubby and i went to have a look where thus venue was, its a stunning castle in Glouster, Forest of Dean, with very uneven drive up, so so pressues for the cake to look good,its about an hrs drive from where i live. And to top it off i fear its raining on sat, any tips, help? Have you done this before Mike?
Yes Mike thats it, Clearwell Castle, it would take to long to assemble the flowers and then ribbon around each tier, the fruit cake is really really heavy just on its own,yep gonna put 4 dowells, then royal icing to secure the 2nd tier, then dowell that one and so on and so on, and yes theres thin card cards under each tier, the only relief i have is we are staying the night in the pub down the road so after my mega stress at least i get to wind down with a gin or two, 3,4,5 maybe, god know i think i'll need it, ha ha. I'll pist a pic if i'm happy with it Mike.x
Nope not really cake board size is 15inch and the box is huge, looked at it yesterday and its not poss, has to go in the boot which i hate the thought of, i'll be stopping every 10mins or so to check it, think that hrs drive will turn into 3hrs, good job i can laugh about it, not!!
I do a thin crumb coat, into the fridge until ready for icing. Take it out, give it a smooth over with a warm palate knife then usually put the fondant on. I have on occasion put another layer on but really didnt see a huge difference.
And again the thickness would depend on wether or notI was using marzipan as well. Slightly thicker gives a much better finish imo.
about the rain though. Shame its not like it is today. Saying that this heat is not good for sugar paste flowers!