Posted by Gerard Jones on May 20, 1997 at 22:29:17:
In Reply to: Wedding Cake Stress and fear posted by michael ledwith on May 19, 1997 at 16:00:52:
: I have done 8 wedding cakes in the last year and a half,
: and I had to deliver them, some close and some 20 miles
: away. The last one ,a key lime cake with key lime mousse
: and whip creme iceing, started to melt. I finally got the
: three tiers into a walkin and fixed it up. the scrool work
: and some decoration were replaced with fresh flowers, it
: looked o.k., not as nice as I had planed. I set it up in
: the diningroom 15 min. before the guests arrived (close to
: the window and the setting sun) :( I took one last look at
: it, politely asked the sun not to beat to harshley on the
: cake, then drove the 20 miles back to work. Let me tell you
: I was a nervous wreck wondering if the cake was o.k.well it
: was, and the week after the honeymoon the bride came into
: my kitchen to thank me for such a wonderful cake. I
: couldn't tell her that I seeped half her keylime mousse in
: the sSheratons elevator. My dilema is I was worried about
: all the cakes I made( I'm never worried about steaks) is
: that something all new wedding cake bakers do? The guy at
: my local supermarket bakery said "next time use very little
: filling and pray. I don't know if the stress is worth the
: money.
: chef miike
I quit doing wedding cakes for that reason, its not worth the hassles, I definately wouldn't drive a cake 20 miles and mouse or whip cream cakes in hot weather are out of the question.
I suggest picking your projects very carefully and if you have to make cakes that are prone to melting use a stabilizer.
You can do like I do at food shows and finish decorating at the site...but is it really worth it?, only til its no longer fun.