Making a wedding cake for a friend... Help!!

moyilla

celyn90 wrote: »

Hi OP, you can also make them in layers if you are worried about baking something that large. I'd regalice sponge too if you can as the stuff is much easier to handle than traditional icing. I've glace iced one in the past (person specifically asked me not to use regalice as she doesn't like it!), but it was difficult - I had to build a collar out of carboard and flood the top, leave it to set for a day then plaster the sides and cover that up with ribbon!. If you want a slightly more rustic look and don't mind it being cream, you can butter ice them fine too - not good for formal though.

As far as keeping them goes, I find I can make a few days in advance, wrap them in clingfilm to keep them soft and ice them at the last possible minute - works okay and they are still soft enough. Either that or marizipan works fine on a sponge too as Lara says. I'd also second buttercream before icing too as it does help it stick, keeps the edges flat and defined and also prevents crumbs being transferred onto everything.

My last two are on the end of this thread (I'm not a professional either, I just get asked to do stuff like this a lot!): http://forums.moneysavingexpert.com/showthread.html?t=539984

The top one was my sisters - who told me she wanted something formal but modern :rolleyes: - bottom tier is fruit, top two are sponge (one plain, one chocolate) and the bottom one was for a friend (cream one is chocolate, front two are fruit), who said she wanted something natural and random and didn't want them stacked.

Hi
That's great thank you, did you do a 10" cake?