chocolate wedding cake designs

Read and learn more about chocolate wedding cake designs. For more, visit the Wedding Cakes website WeddingCakesFAQ.com

Q: im trying to decide for my wedding cake what to have on top?
im looking at a lot of wedding cakes & there are bows, chocolate, letters, flowers, designs and the traditional bride & groom but idk which one to pick bc its not that traditional anymore.

A: I like Nicole M’s topper. It’s very romantic. Something along those lines would be very nice. I also like the ones that are done with flowers as if the cake has it’s own mini-bouquet. Those can be very beautiful.

I personally like the topper that shows the bride dragging the groom to the alter… But that’s me…

Q: Wedding Cake design suggestions?
Hi everyone,
I’m planning my wedding for this December and I haven’t really given any thought to a cake! I’m really open to anything, traditional or modern, any flavor. Chocolate is yummy but not a requirement.

Here’s some background info to inspire you:
My wedding colors are pale pink and black- the 4 bridesmaids will be wearing black satin dresses with pale pink sashes or wraps. I’m letting them choose the style of dress they want- strapless, halter, etc, so they can all be comfortable and happy!

So, anything that would encorporate the two wedding colors would be fine by me. Our tastes in general tend to lean towards sleek, minimalist, and contemporary, as opposed to ornate or flowery. (A flower design could be cool, just wouldn’t want it to be too old-timey). Basically, I feel like it’s just a cake and cakes are for enjoying, so as long as it looks decent for the pictures and tastes awesome, it’s cool!

Thanks so much in advance.

A: As a cake decorator if you came to me with these parameters I’d suggest a very pale pink cake with black accents such as dots and black open weave ribbon instead of icing borders and that the ribbon border would be thinner for each smaller layer with pale pink flowers or initials with some flowers and the thinest of black ribbon draping down to accent the top layer. You might want a few petals or flowers to highlight the bottom layers but not a lot.

Q: Does anyone have a not to sweet recipe for frosting for a rich chocolate cake?
So after many trials, I found this perfect recipe for a chocolate cake for a wedding I’m making a cake for in October. I’m relatively new at this, and cannot seem to find a frosting that fits my cakes taste. It’s a very rich chocolate cake with chocolate ganache in between the layers, but the customers don’t want chocolate frosting, fondant, or chocolate ganache for the topping…I’ve tried so many different frosting with this cake, and they all end up too sweet! I’m up to try almost anything…I do need to be able to color the frosting, and I am decorating the cake with designs, so I need to be able to use it to make a smooth surface, and also incorporate design into it. If anyone has any ideas, or has gone through something similar, please let me know what I can do! Much appreciated

A: Uncooked icings
Confectioners Sugar Glaze

* 2 tablespoons hot water, or milk or light cream
* 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
* 1 cup confectioners sugar

Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.
Chocolate Icing

* 1 square of chocolate, unsweetened
* 6 tablespoons boiling water
* 1/3 teaspoon vanilla extract
* 1 3/4 cups confectioners sugar

Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.
Coffee or Mocha Icing

* 3 tablespoons hot strong coffee
* 3 tablespoons dry cocoa
* 1/2 teaspoon vanilla
* 1 1/3 cups confectioners sugar

Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency
Lemon Icing

* grated rind of lemon
* 1 tablespoon lemon juice
* 1 tablespoon boiling water
* 1 cup confectioners sugar

Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread.
Orange Icing

* 1 egg yolk
* 2 cups confectioners sugar
* 2 tablespoons orange juice
* 1 teaspoon lemon juice
* grated rind of 1 orange

Add yolk to sugar, mix well; add the rest.
Fruit Juice Icing

* 1 teaspoon lemon juice
* 2 tablespoons fresh fruit juice
* 1 1/2 cups confectioners sugar

Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread.
Uncooked Frostings
Basic Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons milk, cream, sherry, rum or brandy
* 1/2 teaspoon vanilla

Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.
Caramel Butter Frosting

* 1/2 cup butter
* 2 cups brown sugar
* 1/4 teaspoon vanilla
* heavy cream

Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency
Chocolate Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 1/2 teaspoon vanilla
* 1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa

Proceed as for Basic Butter Frosting
Coffee Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons strong, hot coffee
* 1 teaspoon dry cocoa
* 1/2 teaspoon vanilla

Proceed as for Basic Butter Frosting.
Orange or Lemon Butter Frosting

* 2 tablespoons butter
* 1 cup confectioners sugar
* 1 tablespoon milk or water
* 1 tablespoon orange or lemon juice and a little grated rind

Proceed as for Basic Butter frosting
Cream Cheese Frosting

* 3 ounces cream cheese
* 1 tablespoon warm milk
* 2 1/2 cups confectioners sugar
* 1 teaspoon vanilla

Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until creamy. Any other desired flavoring may be substituted for the vanilla.
Broiled Coconut Frosting

* 3 tablespoons melted butter
* 5 tablespoons brown sugar
* 2 tablespoons light cream
* 1/2 cup shredded coconut

Mix all ingredients. Spread on warm cake before removing cake from pan. Broil until sugar is melted and bubbles. This takes only a few minutes, and should be watched carefully, as it burns easily!
Boiled Frostiings
Meringue Frosting

* 1 cup sugar
* 1/2 cup water
* 2 egg whites
* 1/2 teaspoon flavoring extract

Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread. Add flavoring. Spread on cake.
Brown Sugar Marshmallow Frosting

* 2 cups brown sugar
* 1 cup granulated sugar
* 3/4 cup water
* 1/2 teaspoon vanilla
* 5 marshmallows
* 2 egg whites

Cook sugar and water over low heat until it spins a thread. Add vanilla and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.
Maple Frosting

* 1 cup maple syrup
* 2 egg whites

Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread.
Sea Foam Frosting

* 2 egg whites
* 3/4 cup brown sugar
* 1/3 cup corn syrup
* 2 tablespoons water
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 teaspoon vanilla

Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks. Remove from heat, add vanilla, beat until thick enough to spread.
Frostings Without Sugar
Corn Syrup Frosting

* 2 egg whites
* 1 cup light corn syrup
* 1 teaspoon vanilla

Pour egg whites and syrup into deep mixing bowl. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff. Add vanilla. Will fill and frost 2 large layers.
Chocolate Molasses Frosting

Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened chocolate. Proceed as in the recipe for Corn Syrup Frosting
Whipped-Chocolate Frosting

* 2 squares unsweetened chocolate
* 1/2 cup light cream
* 1 teaspoon vanilla
* 2 egg whites, beaten stiff
* 1 1/2 to 2 cups confectioners sugar

Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar and continue beating until stiff enough to cut. Combine the two mixtures, beat well.
Cooked Fudge Frostings
Creamy Chocolate Frosting

* 1/4 cup water
* 3/4 cup sugar
* 1 square unsweetened chocolate
* 2 egg yolks

Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly. Beat until thick enough to spread
Fudge Frosting

* 2 squares unsweetened chocolate
* 1/2 cup milk or light cream
* 1 1/2 cups sugar
* 2 tablespoons butter
* 1 teaspoon vanilla

Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water. Add butter and vanilla. Let stand undisturbed a few minutes, then beat until thick enough to spread. If too thick, stir in a little cream.
Sour Cream Caramel Frosting

* 1 1/4 cups brown sugar
* 3/4 cup granulated sugar
* 3/4 cup sour cream
* 1 teaspoon butter

Mix sugar and cream, let stand until dissolved, about 30 minutes or longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat and spread on cake.
Chocolate Brandy Frosting

* 3 cups confectioners sugar
* 5 tablespoons butter
* 2 tablespoons light cream
* 3 tablespoons brandy
* 3 tablespoons strong coffee
* 1/2 grated, sweet chocolate.

Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.
Filling
Uncooked
Whipped Cream Filling

* 1 cup heavy cream
* 1/4 cup confectioners sugar
* 1/2 teaspoon vanilla

Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.
Whipped Cream filling with Pineapple and Nuts

* 1 egg yolk, beaten
* 2 tablespoons confectioners sugar
* 1/2 cup heavy cream, whipped
* 1/2 cup chopped nuts
* 1/2 cup chopped pineapple

Fold yolk and sugar into cream, add nuts and pineapple.
Cooked Filling
Vanilla Custard Filling

* 1 tablespoon cornstarch
* 1/2 cup sugar
* 1 cup scalded milk
* 2 egg yolks
* 1/2 teaspoon vanilla

Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.
Chocolate Custard Pudding

Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.
Cream Custard Pudding

* 3/4 cup sugar
* 1/3 cup flour
* 1/2 teaspoon salt
* 2 cups of milk or light cream, scalded
* 2 eggs
* 1 teaspoon vanilla

Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.
Sour Cream Filling

* 1 egg yolk
* 2 tablespoons sugar
* 1 tablespoon cornstarch
* 1 cup thick sour cream
* 1/2 teaspoon lemon or vanilla extract

Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.
Fruit and Nut Fillings
Apple-Lemon Filling

* 3/4 cup sugar
* 1 tablespoon flour
* 3 tablespoons lemon juice
* 1 tablespoon cold water
* 1 egg
* pinch of salt
* 1 apple, pared and grated

Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading
Whipped Fruit Filling

* 1 1/2 cups pared, grated apple, peach or mashed berries
* 1 1/2 cups sugar
* 2 egg whites
* grated rind of 1 lemon

Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.
Pecan Filling

* 1 tablespoon cornstarch
* 1 cup milk, heated
* 2 egg yolks
* 1/2 cup sugar
* 1/2 cup pecans, chopped fine

Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.
Strawberry Cream

Q: I am planning on making my sister’s wedding cake with different flavored cupckes…any design ideas?
I’m thinking of chocolate, spice, carrot cake, and white.

A: Get pieces of Styrofoam cut into circles from 36″+ down to 4″ (for the top cupcake). If the cupcakes are 4″ in diameter cut the circles so there will be 4″ tiers……all the way around…..which means 8″ variations on the circles’ diameters……(36″-28″ -20″- 12″-4″). When stacked it should look like the shape of a traditional wedding cake. Practice with cardboard cut-outs first, so you can get the picture of the finished “platform”. You can spray-paint or drape the Styrofoam with something white……or silver…..

The more people that are at the reception….the bigger the “platform” for the cupcakes needs to be. It does NOT have to hold every single cup…..you can have an attendant at the cake and they can constantly “update” the missing pieces of cake that people eat. Try to pick a corresponding icing decoration to signify which flavor the cake is. The main icing on top could be a creamy white colored sour-cream/cream-cheese icing that would go well with any of the types of cakes you’ve chosen.

I hope you see what I’m trying to describe………e-mail me if you need clarification. One problem you may run into is that it takes two hands to undo a cupcake from its wrapper. Most reception food requires only a fork or a couple of fingers. Can you “pre-peel” the wrappers and still have them look nice?? Try different methods out on some of the family before the reception to see if very old people and very young kids can navigate a plate and a drink and a fork and a cupcake wrapper…..with nice clothes on. It’s a tough job to test cupcake etiquette…..but SOMEONE has to do it!!! Volunteers should be easy to find.

http://www.cooks.com/rec/view/0,196,159173-252203,00.html

http://www.bastyrcenter.org/content/view/134/

Q: Home Based Chocolate Buisness VS. Home Based Wedding Cake & Dessert Buisness & Doggie Cakes & Cookies?
Hello Everyone.

I seriously am in need of some “Positive” feedback on this subject. I am going to be taking both chocolate classes and going to be on a list for bakery and pastry nine month program, for a 2 year wait. In the meantime.. I plan to take a short certification course for ten months, in small buisness enterperneurship, to teach me the ins and outs and basics, as well, and 2-3 web design classes, as I am in line to get into this program. I am also.. planning on attending three wilton classes as well as instructor certification, while waiting too. I need to learn while I wait. I would appreciate the input you all can give to me. I am wanting to make money, but.. keeping the business at home and mabe….internet. I want to become the best I can be. Perhaps even incorporate doggie gift basket, birthday cakes, and pastry baskets to be sold the day of. Mabe even breads, with wines if.. I can get lisenced to do so. Do I need to specialize?
I am interested in many areas. I am forced to at least choose the baking or.. chocolate area. It seems chocolates are a harder sell and not as busy as the later. I also have more avenues within the baking that make me more marketable inside one area. Chocolates are limited and seasonally busy. I think.. I may have answered my own question heee. I also ran into a woman on pal talk whose daughter is taking a free.. grpahic design program. she just needs to purchase the correct software, but saves money on the program. which is a deal . Its for 6 months and a certificate is awarded. would that help me > >? or. is a few web classes enough to get a web site up and running?

A: I would like to do wedding cakes and desserts….. maybe even throw in some birthday cakes in there… there are so many cake decorating ideas that you could play with… especially with the fondant

Q: What do you think about custom design naughty cakes, choc. candies, or wedding cakes for the gay/lesbian?
I would like to sell some of the chocolates in a Gay/Lesbian book store as well as a Erotic book store. I really think they will sell. I also would like to design a wedding cake for the gay/lesbian couples.

A: I’ve been gay for 30 years and never bought nor considered a naughty cake. I did attend one party in college where a naughty candle was used on a cake, but that’s it.

You would need to have a pretty large client base, such as might be found in SF, LA or NY. I would suggest visiting some other naughty bakeries in your area to determine how well their product sells – after all there are more heterosexuals than homosexuals.

As to wedding cakes, nice idea. But apart from two grooms or two brides, what separates a gay wedding cake from a heterosexual wedding cake? Again, I think other bakeries might be a place to start researching, especially on price points.

Q: Any wedding cake ideas?
I can’t decide on a design, but I know I want to have chocolate cake. I would also like the cake to be white, but colorful decorations are great. If you guys find a colored cake thats pretty I’d love to see it too though. Any ideas are welcome!

A: Here’s some examples. The first one would just be a smaller cake to the side, or one on each side and the second would be the main cake.
http://www.blisstree.com/ouroneheart/files/2008/08/black-and-white-wedding-cake-lecupcake.jpg
http://www.wildflowersbylori.com/lilac%20brocade%20wedding%20cake.jpg
With this, the color of the flowers would be the main color of your wedding theme.
http://www.cornerweddingchapel.com/images/wedding-cake1lg.jpg
And the same with these (the color would change to your color).
http://www.yummycakecompany.co.uk/Images/Cakes/Wedding%20Cakes/Stacked%20Wedding%20Cakes/Emerald-Scrolls-Wedding-Cake.gif

http://www.exquisitecake.com/images/Chocolate-IvoryWeddingCake.jpg

Q: Do you know of a New England baker that will make a wedding cake with my own recipe?
Hi! I’m at the very beginning stages of planning a wedding in New England. Want it to be beachside and haven’t determined if it will be Connecticut, Mass or Newport RI. One thing I do know is that while I’m not a cake person, there is one cake in my life that I find to be above all others. It is the cake that my grandmother made for all my school parties and all my birthdays when I was growing up. She passed away about 8 years ago, and I thought a neat tribute to her would be to use her fantastic cake recipe for my wedding cake…specifically, I’d love to have cupcakes for the wedding cake using her coffee/chocolate recipe and frosting and then maybe dip them in white sprinkles to create a fun wedding cake look. Does anyone know of a bakery in New England who would let me give them the recipe and then they could design the cake around it? Thanks!

A: I doubt that any bakery would use an “outside” recipe to make a wedding cake; since they aren’t familiar with the texture and the finished product. But, you might have cupcakes made up with that recipe, and use them as favors at each place setting – or just have the “groom’s cake” made with it. Your grandmother’s recipe is probably too small for a large wedding cake anyways; and it doesn’t always work to just increase measurements……

Q: Wedding CAKE – what kind of recipe should I use?
http://s3.amazonaws.com/wedding_prod/photos/cake_61_m.jpg

The link above is a picture of a cake I’m going to bake & design for my Cooking project. The layers, shapes, and the exterior will almost be similar. (Since the cake in the picture was professionally done, and I’m just a student…my cake won’t be as perfect as the picture above.)

Anyone know which kind of recipe I should use? Chocolate? Angel Cake? Lemon? ..etc
Problem is, I don’t know which will be the best choice. Any suggestions/opinions/comments would be greatly appreciated!

Thanks!

A: What a coincidence, I’m making a wedding cake too! It’ll be like yours except round. I have 9 months to do it and I’ve been researching for weeks. I want everything to be perfect. I’m starting with some styrofoam to get an idea of how to carve the cakes. Then I’m moving on to a simple 2 layer to get a feel for cake carving and also to learn the quirks of fondant. I’m going to be making ALOT of cake in the next 9 months. First, I’ve heard that store bought fondant is nasty so I highly recommend making your own. I’ve heard alot of positive things about marshmallow fondant. Look around at recipes on the internet and decide for yourself.

Second, I found a really awesome recipe for wedding cake. It has great reviews and is easy as well as versatile:

http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

Third, I also discovered a really informative video for topsy turvy cakes on youtube.

http://www.youtube.com/watch?v=xHY_F53ClJ8

Be sure to read her blogs (links located to the right of the youtube video), they have alot of good tips.

Finally, in case there aren’t any good baking supply stores in your area, here’s the website I go to for my baking needs:

http://www.youtube.com/watch?v=xHY_F53ClJ8

I hope this helps you. Good luck!

Q: Is this a good price for a wedding cake?
My fiancé and I decided to buy a wedding cake from this store in Toronto called Just Temptations. We are having a three tier wedding cake with the dimensions of 12”, 10” and 8”.
The design on the cake will be simple tiny swirls
The wedding cake has a lot of roses between each tier, it would take something like 12 and a half dozen fresh roses to re create the picture of the cake I have chosen. But we have decided to go with sugar roses which will be made by the baker.
The flavors we went with were white chocolate mousse with raspberry, and white chocolate mousse with fresh mango.
They are charging us $675 for the cake and it serves 149 people which is just over the total of people coming to the wedding.
I wanted to know if this is a good price for a cake of this magnitude considering all the hand made roses that have to be made and the size of the cake??

I just wanted to add my fiancé and I have sampled the cake and it was very good, very moist and melted in our mouths. As for the mango I know its not a usual flavor but that was one of the appealing things about it, I didn’t want a strawberry shortcake which you can have any time if you buy it from the grocery store I wanted something a bit different. Besides a most of the guests are east Indian and from the west Indies (Caribbean) so I doubt they would have any problems with the mango, they may even prefer it.

but thanks for the responses. I just wanted to know if I am paying too much.

A: I think this is a great price for a cake, especially since the baker will have to make the roses by hand. We are going for a cake that feeds 180 and the price we got for square layers with an upgraded frosting is around 680.

Q: Wedding Cake Questions?
I’m just curious about your wedding cake.
What flavor(s) did you have? How elaborate was it? How many people did it feed? Did you have a sheet cake to supplement it? How much did it cost?

I just went for my tasting and design meeting today and I just LOVE how the cake is going to turn out. I have a relative who has so graciously offered to buy our cake, but I’m still scared by the price tag. I know it will look and taste phenomenal, but its scary spending so much on a cake.

We loved the Dulce De Leche Flavor as well as the regular white cake and the White Chocolate Ganache icing – - YUM!!!

So tell me about your cake. . .

A: Oh I loved my cake…

Anyway I had a 4 tier very traditional white cake. What I wanted!
Each tier had a different filling and cake flavor and they were-

Vanilla with chocolate ganache
Vanilla with raspberry filling
Chocolate with peanut butter filling
Lemon with a lemon curd cream cheese

We also had three cheesecakes and they were-

Plain with fresh strawberries
Raspberry webbed
Turtle
they were crustless cheesecakes and oh so yummy.

We only paid right over $600 for everything. I thought we got an awesome deal. The lady we used had all her stock cakes in the bakery as well as many photos from cakes she had done but I already knew what I wanted when I went from previously searching the net for designs I liked. My cake was pretty simple in design but many times they use stencils for the piping on the cake. The pics I had given her she did not have stencils for, well one in particular, but my cake came out better than I expected. We had I think double the cake that we needed and I didn’t even get any except for the small bite we fed each other. So apparently everyone loved the cake as well. Here is a pic.

http://www.flickr.com/photos/24483090@N02/2883336587/
http://www.flickr.com/photos/24483090@N02/2858808118/

Q: How to store wedding cake with fondant?
Hi. I am going to attempt to make a basic wedding/anniversary cake. I still have a month before the party in case this does not turn out. The design I have in mind in basic fondant 3 tiered cake with the pillars in between each layer.

My questions are – can I prepare this cake the day before and assemble it the next day at the party?

How do you store the cake during this time?

Will it be ok sitting out on a table for a few hours before/during the party before being cut?

Do your/can you eat the fondant? Or is the cake supposed to be iced underneath to reflect the actual cake to eat(like chocolate frosting, etc)?

Do you have to remove the fondant to cut the cake?

Any suggestions on making the fondant or cake?

I know I read to use pound cake on tiered cakes…but can you make different flavors?

Thanks, sorry for so many questions.
And yes by the way – I am planning on making several practice cakes. I have a month to either learn fondant…or learn to just do a smooth buttercream icing…or to order a cake.

A: If you have never done this type of cake before don’t let it be your first for a wedding or anniversary. You are asking so many questions and I just don’t want you to be upset at the outcome. It might turn out but chances are if you don’t practice cakes before the big day you will be disappointed.

Now to answer your questions……..

Yes you can make the cake the day before as long as you are able to freeze the cake. Assembly can be done (and is suggested) at the site.

You have to store the cake in the freezer if it gets warm (room temperature) it will fall apart.

You can eat fondant without a problem. I wouldn’t suggest putting icing underneath as the fondant will not have anything to hold on to.

No you do not have to remove the fondant to cut the cake.

Use a box cake mix in any flavor. As far as actually putting a layer of flavor (inside the cake ) I wouldn’t suggest that for you.

Ok after all I’ve said above please don’t take it that I’m being mean. I want you to be successful with this cake and have enough time to make sure you are happy with what you are doing.

Yes, you can use pound cake which will hold the fondant icing better.

You can buy fondant icing but you have to knead it like bread and roll it out like you would dough. If you want a color instead of white you add food coloring one drop at a time. With fondant icing the more liquid you use the worse the icing can get. It will fall apart with too much liquid (including food coloring) and it can not become warm. You have to work quickly and get it into a freezer before it starts looking like swiss cheese.

Good luck though because I know you want to do your best and I support you.

Q: What was you wedding cake like?
While I’ve been planning my own wedding, I’ve started to wonder what everyone else’s cake looked like? Or what you want your future cake to be like? What flavors did you use? The cake that we are planning is going to be 4 square layers with white frosting (or possibly fondant…) seperated by pink, yellow, and white roses with lace and pearl designs. We’re planning on the each layer being a different flavor, spice, chocolate with rasberry filling, white with lemon filling and red velvet.

It will be similar to this one. (not exactly obviously, but this is the picture that I showed the designer.)

http://i367.photobucket.com/albums/oo111/forever_joy/Wedding/Cake/wedding-cakes-hyc5e.jpg?t=1230934535

If anyone has any photos of theirs of of their dream cake please post them, I’d love to see them! Thank you!

A: http://www.facebook.com/photo.php?pid=31726502&l=212a6&id=41301686
Here’s a picture of mine; it was delicious! The bottom layer was almond poppyseed with raspberry filling and the top two layers were italian cream cake with apricot-pineapple-rum filling. Cream cheese frosting. There was also a german chocolate groom’s cake that was a hit.
The cake you chose is beautiful! Beware of fondant icing- it is basically crisco and sugar and it tastes pretty awful.
White with lemon sounds so yummy as does red velvet. I wish I would have thought of the red velvet.

Q: Recipe for chocolate fondant?
Okay new to this, what is a simple recipe for chocolate fondant?? And, pink fondant?

Trying to make bows, balls, flat polka dots and maybe spirals/swirls for decoration on a modern design wedding cake.

Plus any tips on how to make perfectly flat edges and corners (square cake) with the icing would be appreciated. And, tiers?? Dowel rods??

A: Your best bet is to buy ready to use fondant (from a bakery warehouses) add melted dark chocolate (room temp) and a bit of light corn syrup (so that its workable, use powdered sugar to keep it from sticking) you may need to add brown food coloring to make it brown. As for pink fondant…add light corn syrup and a hint of red food coloring (use powdered sugar to keep it from sticking) as for everything else, please feel free to email me…
I made this cake last summer!

waaaboow

Q: Wedding Cake Anybody??
My wedding colors are Orange, Eggplant and Chocolate Brown. I have been looking online and pictures and such to get an idea but I havent really found any with some or all or one of those colors in it. It’s like a fall leaf orange but I don’t want leaves on my cake. It’s not an autumn theme even though its in November.

Has anyone seen one or show me some YOU like that may have some of those colors in it? But please don’t tell me to design my own or talk to my designer about it because I am just not creative like that LOL.

A: Well I’m going with an ivory cake from a local cake designer in my area called Rosebuds cakes. I went in with a few ideas, my cake is ivory, I’m doing a silver and gold Monogram with an icing that’s very light reflective….
It will also have the little swirls and dots on it as the pattern and we’re topping it off with a chocolate brown ribbon and very deep roses, purple cala lilies, even blood red roses. I wanted something with a very vampy, dark vibe, but still very classic and elegant… very vintage!
This is a pic similar to the cake I chose for myself….
http://weddings.theknot.com/Real-Weddings/Cake_Round-Cakes_32834/detailview.aspx?id=32834&type=3&Wedding_Details=cake&specific+detail=round+cakes&pageIndex=4&MsdVisit=1
Here are some that are fabulous, and I think they would go well with a fall theme even if they aren’t traditional fall.
http://www.flickr.com/photos/14559934@N04/2408274188/in/set-72157602782542810/
http://www.flickr.com/photos/14559934@N04/2912214159/in/set-72157602782542810/
http://www.flickr.com/photos/14559934@N04/2923833312/in/set-72157602782542810/
http://www.flickr.com/photos/14559934@N04/3059424615/in/set-72157602782542810/
http://www.flickr.com/photos/14559934@N04/1861301261/in/set-72157602782542810/
http://weddings.theknot.com/Real-Weddings/Cake_Round-Cakes_Patterns_Orange_32720/detailview.aspx?id=32720&type=3&Wedding_Details=cake&specific+detail=round+cakes&pageIndex=4&MsdVisit=1
(All of the cakes from flickr are from rosebuds cakes, in California… where I’m getting my cake done at)
*** I highly suggest getting an account with theknot.com., it’s free and it’s a great tool! The best site out there for vendors, flowers, cakes, everything! That’s where I got the majority of ideas for my wedding at.
Also any reputable bakery should be able to come up with a design based on the information you just gave us in your question. My advice, print some pics of cakes up off the internet that you really like, pin point to your cake maker what you like most about each cake… and they should be able to come up with a bunch of ideas with you. A reputable cake maker will also be able to make suggestions as to what would look good depending on what you’re going for.
Hope this helps…. as always feel free to email me if you have anymore questions. I’ve done so much wedding research over the past year that I’m full of info!

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