busy b and other cake decorating experts

[Lisa]

i have a 4 teir cake stand like this http://cgi.ebay.co.uk/4-tier-wedding-ca ... 3ca8c6f8c8" target="_blank

i have boards for a 12" 2x 8" and a 7"cake (14" 2x 10" and a9" boards) I am planning on doing a maderia, prob lemon, for bottom, then a fruit and choc for middle, and a carrot for top.

i know i'll be ok marzipaning the fruit, but what about the other 3? i dont really like marzipaning sponges, not sure why. I am gonna use ivory sugarpaste and get some gold lustre spray to give a lil something, i also havesome little ivory hearts and flowers that have been gold glittered (edible glitter) and somegold ribbon for round the sides.

will i be ok just putting the sugarpaste on the cake, or shall i use a small layer of buttericing/cream?

also, will the carrot cake be ok sugarpasted? everytime i made it i have made the cream cheesefrosting togo with it,but i want the cakes matching

[Busy_B]

First I have a question about your stand. Have you double checked to make sure that your boards will fit on the stand without falling through? It sounds like you have a good variety of sizes, but you definitely want to make sure before you have to set up the cakes.

As for how to finish off the icing on the other cakes. I don't do much with marzipan (I'm assuming it's similar to our rolled fondant here which has no taste to it). The way I read your comment is that you are putting on sugar paste flowers, correct? (Sugar paste isn't what we consider an icing over here--just for decorations.) If that's the case, then you definitely want to put an icing on the cakes to seal in the moisture. As for the carrot cake, I would just use the same icing as the other three (buttercream?) because if you use the cream cheese icing, it will have to be refrigerated until you are ready to serve it.

Just to give you an idea, here is my schedule when I am doing a cake for a Saturday wedding (and yes, I did my own wedding cake):

Wednesday--start baking my cakes. Once they are cooled, I crumb coat them to seal in the moisture and crumbs (plus I don't have to ice the cakes right away if they're crumb coated)

Thursday--continue baking my cakes and finish the baking if at all possible. I usually try to have the final coat of icing on all the cakes, too.

Friday--day to decorate.

If you would like an idea of what I use for buttercream icing, I'll gladly share it. An easy way to get a smooth finish is after you have put on the final icing coat, let it sit for a couple of minutes ~10 - 15 max (but don't let the icing completely set up) and then use a paper towel (or wax paper) to smooth out the icing. Simply rub your hand with some pressure over the towel on the cake. The key to this is the type of paper towel that you use (wax paper or similar can be used, too, but I've always used paper towels). We used a brand called Viva. We have found that the cheaper the paper towel, the more texture (like a golf ball) you will get on the icing. Viva leaves a smooth icing.

I'm not sure if I actually answered your questions very well but I'm more than happy to help in any way I can. I actually have to start baking cakes for a 2 tier wedding cake for this weekend today--a 12" round half spice & half yellow and an 8" heart in raspberry. Now to just figure out what I'm going to put in between the tiers....

[Lisa]

i took the cake stand to the cak e supplies shop and bought the boards, and asked the assistant what size i would need etc. so the cake. so they should be fine lol

marzipan is an almondy thing, you may know is at almond paste, us brits tend to use inbetween the cake and icing

sugar paste is the roll out fondant/icing

ill have a look for that coat crumb stuff, thats the thing i hate about doing sponge cakes

so i should

1) bake the cakes
2) coat crumb them
3) a thin layer of buttercream//
4) roll out icing them
5) decorate them

[Busy_B]

Okay, it helps knowing the difference in terminology.

If it's the crumbs that are the problem when icing sponge cakes, then a crumb coat will help. I guess I forgot to mention what it actually is. It isn't something you have to look for. The crumb coat is just a thinner layer of the icing that I'm using to ice the cake. I use buttercream for all of my cakes, so when I go to crumb coat a cake, I thin down some of the icing to make it thinner. With the buttercream, I use milk (water can be used, but it doesn't really let the crumb coat dry enough) to thin it to the consistency of mayonaise. Maybe you can do a thinner version of the marzipan? (Sorry, I don't have any experience with it.) Let the crumb coat completely set up, and then continue on with icing the cake however you want. You don't have to use a buttercream if you can do a thinner marzipan.

I hope what I'm saying makes sense and works with a different icing. Maybe you could find an opportunity to make a sponge cake before the wedding cake and try out the crumb coat and everything? You're schedule looks fine. I think you'd just be adding the additional step of crumb coating.

The other option is just to make a thinner marzipan (not quite as thin as mayonaise) that is easier to spread. Then you could just do your thin layer that you put under the sugarpaste. When I ice a cake without using a crumb coat, I put a pile of icing in the middle of the cake and slowly start spreading out. If you take it slowly and try not to get an area as thin as you want too quickly, it won't pull up too many crumbs. It also helps to go from your icing pile out. I don't pull my spatula back from the outer edge of the icing because it can pull up crumbs. I know I'm not making sense. I can see what I'm talking about but having a hard time explaining.

[Lisa]

yeah i think i get you. our marizpan is roll out, tu i dont like marzipan on sponge cake doesnt taste right lol.

this is the recipe ive used before http://allrecipes.co.uk/recipe/6110/but ... icing.aspx" target="_blank so i just add a bit of extra milk to make it thinner.

i got some supplies in, the thomas cake i was making as been cancelled as my uncle died last night, and it was for his daughters son, so i may bake a cake. paul may not be too keen on this idea as we still have xmas cake and xmas pud in the house

[cinder]

You also might try taking a look at cakecentral.com


There are tons of tutorials and stuff there, plus lots of experts on the forums from all over the world.