Help/tips making my first wedding cake

[recoveringa]

Hi all,

I'm an amateur baker and love making things for friends and family, they are always received well! My future sister in law has asked me to make her wedding cake which is on October the 2nd - so just around the corner.

I am doing a 10" biscuit cake, 8" lemon drizzle cake and 6" white chocolate and raspberry cake - covered in buttercream and ganache (I'm terrified of fondant)

I was just wondering if anyone had any tips - do you need to dowel a biscuit cake or is it enough to dowel the other 2?

Do you use sugar syrup - and if you do - when is best to put it on?

Any other tips? I'm also tasked with 100 cupcakes and 100 cookies, so it'll be a busy kitchen! Any help appreciated :)

I would dowel both the bottom and middle tier. Cake is heavy and could squash even something as strong as a biscuit cake.
You can freeze if you want to get ahead. I like to bake, fill, crumbcoat and cover and then freeze. You can freeze open for about 30 mins until the cake is hard and then wrap really well in clingfilm and foil.
I wouldn’t bother with sugar syrup unless your cake is bland/dry which hopefully it isn’t.
For cookies, I recommend rolling out between 2 layers of baking parchment. That way you don’t need to add any flour. I then freeze the layers still in between the parchment. Then cut out while frozen, remove the excess and repeat. I also bake from frozen.

That cookies tip is excellent. I will be using that!