lets make our own wedding cake girls!

FoundHome · by **FoundHome** » Thu Jun 02, 2022 12:29 pm

MrsDuffy2b - I made the roses and shoe from icing. BIt fiddley and time consuming but made the 50+ roses for my brothers cake with my mum having champagne over a few nights so it was fun. Ribbons - I used to buy in haberdashery shops like Hickeys etc but that works out quite expensive. Did get the chain of diamantes from Hickeys though but I was short on time. Ebay is the only way to go normally. The bling brooch is from Claires Accessories.

Bridester · by **Bridester** » Thu Jun 02, 2022 2:35 pm

Hi found home,

Wow the cakes u've made are fab, so professional! Would you consider going professional?

I hope you don't mind if i pick your brain a bit! What type of cakes do you make to ice - choc, maderia or other? I've been making a lemon cake and i've iced it 1st with buttercream then fondant - the thing is I messed up the sides of the fondant, they looked uneven and lumpy - would you have any idea why? Is the smoothness of the icing dependent on the smoothness of the buttercream underneath? Could that be where i went wrong? Any info much appreciated!

April13 · by **April13** » Thu Jun 02, 2022 6:08 pm

The Shoe is just fab, i showed it to h2b and he just laughed and said that he was getting married too!!!! O:o)

he no's me soo well!! could put a cool shoe and welly mayb on cake!!!?!?!?

Bridester · by **Bridester** » Thu Jun 02, 2022 9:30 pm

That would be brill! People would be talking about it forever! :wv

April13 · by **April13** » Thu Jun 02, 2022 11:02 pm

ive made choco bicky cake there tonight so will try and ice it tomara and mayb try and make a welly!!! O:o)

wish me luck!!!!

FoundHome · by **FoundHome** » Fri Jun 03, 2022 10:46 am

Bridester wrote:Hi found home,

Wow the cakes u've made are fab, so professional! Would you consider going professional?

I hope you don't mind if i pick your brain a bit! What type of cakes do you make to ice - choc, maderia or other? I've been making a lemon cake and i've iced it 1st with buttercream then fondant - the thing is I messed up the sides of the fondant, they looked uneven and lumpy - would you have any idea why? Is the smoothness of the icing dependent on the smoothness of the buttercream underneath? Could that be where i went wrong? Any info much appreciated!

is the buttercream on the sides of the cake smooth before you put on the fondant? Use a warmed spatula/knife to smooth the buttercream and then place in the fridge to allow the smooth coating of buttercream to harden before covering with fondant. Or are the lumps due to airbubbles? If so, just take a clean needle and pierce the bubble and rub out the air before the fondant hardens. Hope this helps!

Ps I wanted the shoe for my own wedding cake but hubbie vittoed it in favour of the teddy bears :lvs

April13 · by **April13** » Fri Jun 03, 2022 11:20 am

teddy bears are a really good idea... O:o)

Bridester · by **Bridester** » Fri Jun 03, 2022 12:14 pm

Do post a pic of the welly if you make it! I made a small carrot cake yesterday will try to ice it too!

Re the buttercream, I think the sides could have been smoother - i did my best but perhaps didn't realise the inportance of the smooth buttercream as it was going to be covered! Now i'm starting to understand that smooth buttercream on the sides (& top) is the KEY to smooth fondant! There might have been 1 airbubble too actually no that u mention it! I did let it crust in the fridge overnight before putting on the fondant! Thank a million for the help with this! :thnk

FoundHome · by **FoundHome** » Fri Jun 03, 2022 1:53 pm

Hey Bridester - here's a good video of crumbcoating cakes (Norman has been on Ultimate Cake Off and some other cake shows so he's good for info and advice)

http://www.5min.com/Video/Crumb-Coating-for-Fondant-Cake-Decorating-516954615

Bridester · by **Bridester** » Fri Jun 03, 2022 11:12 pm

Thanks a million hon, this looks great! Appreciate you taking the time to reply, you must be very busy with the wee baby! :thnk

by **monica aka pats** » Sat Jun 04, 2022 2:30 pm

FoundHome,

WOW and OMG to all your cakes!!! You have to be a professional and if you are not then you should be!! Fantastic.
Where are you based? Do you just bake for friends and family? Where did you learn all of this stuff?
I did a night course in cake decorating and it was good but I would love to learn more.

Well done.
Pats

by **hourglass** » Sun Jun 05, 2022 4:43 pm

foundhome, your cakes are NICER than all of my local professionals :o)ll

FoundHome · by **FoundHome** » Thu Jun 09, 2022 4:19 pm

Ah thanks so much for the compliments ladies. TBH I only started doing this when I wanted to do something creative for my own wedding. I did a few night courses in our local secondary school but after that it was more trial and error. Iwhich can be stressful especially when you're responsible for someones wedding cake. To date, I only done cakes for friends and family or friends of friends but would love one day to do it more "professionally". Ah maybe one day....

by **lavendergirl** » Tue Jun 14, 2022 10:16 pm

Oh you should found home- your advice on here has been invaluable, and has given me the confidence to make mine...............which we did on Sunday . My sis and I soaked the fruit in brandy on Sat and baked a 10 in, 9 inch and 7 inch cakes on Sunday. Used the Delia recipe, they look and smell fantastic :o)ll

so excited now.
Heres hoping icing them will be as easy
Going to make the choc biscuit cake the week before the wedding , and leave it un-iced .
Thanks again for all the advice !

by **Strawberry Beds** » Tue Jun 21, 2022 9:13 pm

Bridester, you can get 'smoothers' from cake shops - they are like little plastic trowels for cake making and you can hold the cake on a turntable, or if you don't have one an upturned plate will do and you keep going round and round until the sides are smooth. Don't put too much butter cream on as it can get warm and bulge. Also one of the best ways to get the icing smooth is to use a lump of sugarpaste and in your hand and rub it on the side of the cake. Again, just keep going round and round.

Good luck.

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