|By Mikeh (Mikeh) on Saturday, April 29, 2000 - 10:24 pm: Edit|
My mom is getting married in two weeks and I'm planning to do her wedding cake. Unfortunately, I have two big problems in that the wedding is in Canada (2hr 40min flight) and I won't be flying in until very late the night before the ceremony. While I'm familiar with all the techniques from an 'educational' point of view, I've only done two wedding cakes in practice (and one was for school), so I need some advice on what kind of decorations that you think would be safe to fly with me as carry-on luggage.
Thankfully, there are only 30 guests so a single 12" layer would be sufficient, although I prefer the look of a 9" and 6" stacked. Her bouquet is white carnations with a lot of green folliage.
I'm thinking I definitely can't risk gumpaste flowers and I don't know how to model carnations out of marzipan or modeling chocolate, so I'll probably make arrangement for fresh flowers. I'm looking for something simple and sturdy, but elegant. The layers will probably be pound cake covered with marzipan and sugarpaste.
|By Gerard (Gerard) on Sunday, April 30, 2000 - 05:29 am: Edit|
Marzipan or choc roses if you carry them by hand, I'd leave the cakes in the mold, freeze before departing and plastic wrap them in the mold.
Throw some icing on after you get there.
You could easily get 30pp from one layer.
Or , buy a cake there and do your own decoration.
|By W.DeBord on Sunday, April 30, 2000 - 08:46 am: Edit|
I'd follow Gerards suggestion. Make and assemble your cake (including putting support straws in place), then put back into a pan (best way to carry it) and freeze. Plastic and foil pan, carrying frosting seperate.
Ideally I'd use a footed glass or silver cake stand (where and on what your cake sits can set your look). Decorate very simple (it should only take 1/2 hr. in the morning)...I'd do small a two tier (more "wedding" like with tiers), frost with a sort of swirl stroke, don't try to get a perfect smooth look. Then a plain beaded or tear drop border on bottom edges of cake. Place flowers around the bottom of the cake plate maybe let a few petals fall onto the table.
Just like Martha would! :)
|By Kris_b on Sunday, April 30, 2000 - 10:40 am: Edit|
A couple of easy but elegant decorating ideas...
ice cake roughly then cover with shaved white chocolate...looks nice with fresh flowers. Would not take very much to cover a 9 and 6.
Since you will be there for the wedding, you can add a few fresh berries at the last minute (blueberries, blackberries, raspberries, small strawberries) amongst the fresh flowers. That way, when the flowers are removed, you can serve the cake with the berries.
|By Raine on Sunday, April 30, 2000 - 12:41 pm: Edit|
If it's only 3 hr. flight cake can boxed. Most bakeries or even party supply stores will sell large cake delivery boxes (put sand paper or rubber pad underneath to keep from slipping). That way you don't have to race around trying get cake ready.
have a 6"-8" floral arrangment pre made for cake in a plastic food safe holder (flowers should never touch or be inserted into cake).That will give cake heigth.
for 6-9 stacked
box separately, stack cake at arrival. Add bottom boarders
for something elegant do swags/drapes out of marzipan/paste on sides of cake( roll thin cut into 2"wide and 5"long strips pinch at ends and attach at top rim) use toothpicks to secure while transporting.It's simple and almost fail-proof, and a nice compliment to fresh flowers.