October bride prefers wedding pie to wedding cake. We are talking about pumpkin or my pear-ginger custard, but I am open to other ideas. Also, I need some advice on tiering them - perhaps that assymetrical plant stand kind of look? Merci beaucoup (I just returned for eating my way through France!)

By raine on Tuesday, July 18, 2000 - 06:02 pm: Edit

You could also do various sizes of pedistaled cake stands. Or if you only have one height, put different sized boxes underneath and drape a cloth over them. Adding candle tapers aroung the table is also a nice effect.

Other fall pies...sweet potato ,pecan ,apple plain/carmel ,mincemeat ,chocolate cream/meringue ,butterscotch ,carmel(dulce de leche) ,banana cream ,coconut custard/cream...that's all I can think of right now.

By Claudia (Claudia) on Wednesday, July 19, 2000 - 08:35 am: Edit

I want to strike a balance between a homey country taste, but dress it up to be more wedding-festive. All I can think of right now is whipped cream rosettes (probably jet-lag has blasted my creativity) - any other decorating ideas? Thanks.

By Raine on Wednesday, July 19, 2000 - 05:10 pm: Edit

How about shortbread cutouts...bells, doves, hearts, bows, roses/flowers. These could also be placed standing on/in the whipped cream rosettes.

Or if your handy with a pairing knife, you can do flowers from fruits.

Or you can wrap large silk bows around the pies and have the tails hanging off the plate,or make fondant bows and place them on top.

Fresh flower arrangements on top (please use food friendly varieties) are a nice look also. These can also be sugared for a different, more edible, look.

By Panini (Panini) on Thursday, July 20, 2000 - 11:38 am: Edit

Claudia,
I have actually done this befor, I used more earthy heavy pies and very few light ones. whitechoco mac, choco. pecan, fudge. My light ones were mostly fruit.
I made them mostly like large torte pies some with pie dough and some with sugar dough. Topped them with dough. I tightened most. I baked them in wedding cake pans, and used pedestals. Topped the apple nut with poured fondant,coated some in white choco, you know things like that.

By Raine on Thursday, July 20, 2000 - 03:16 pm: Edit

Panini,

Did you add the top crust before or after baking the heavy pies? Did you crumb coat them before icing? Just curious.

By Panini (Panini) on Thursday, July 20, 2000 - 06:24 pm: Edit

I bakeed them like deep dish with the tops already on them. I did not ice them, I glazed the apple pinenut with a couple of coatings of poured fondant. I glaced the choco. with ganache, white and dark. I only topped with garnishes that would compliment the flavors. Most of the coatings were heavy on the booze at their r4equest. This was a well received theme, backed up with an ice cream bar and a cookie cake.

By Claudia (Claudia) on Friday, July 21, 2000 - 10:55 am: Edit

Panini, What do you mean "tightened most?" Do you mean you are sealing them well before pouring on the fondant? Are you decorating them like a wedding cake then? What would you suggest if they want pumpkin pie, which usually does not have a top crust. This couple is pretty flexible; they just don't want cake and they love pies. I am also thinking of a fruit charlotte, which even could have a piping of mousseline buttercream on the sides.

By Panini (Panini) on Friday, July 21, 2000 - 04:05 pm: Edit

When I say tightened I'm talking about the fillings, so they stand in a nice slice. I did not decorate them like wedding cakes. I just garnished them very nicely, candied flowers and fruits, marzipan fruits, and sugared fruits to compliment the fillings. I did a sweet potato pecan, I glazed the top and garnished with candied nuts. things like that.
note: the pies like pumpkin I did in a 2" wedding cake pan so the cooked properly.
Hope this helps
panini

By Raine on Friday, July 21, 2000 - 04:46 pm: Edit

Oh, okay, now I understand. You only glazed the top. For a while there I thought you were glazing the whole thing, sides and all. Man, oh man, I was gonna ask you how long it took to peel all the guests off the ceiling. Serious sugar rush.

By Claudia (Claudia) on Saturday, July 22, 2000 - 11:22 am: Edit

I like the sweet potato pecan idea - it could be done with pumpkin as well. How did you tighten it - more egg or flour? Then, after the top is on you pour on fondant just on top to give it a nice glaze? The glaze does not compromise the flakiness of the crust at all? Thank you for answering - it sounds beautiful and I appreciate the help.