Does anyone know of a good wedding cake recipe?

This cake needs to be 4tiers. It needs to be white & chocolate for alternating layers. I want to use whip cream and strawberries to join layers of the cake together. If this does not work, then I will use buttercream frosting instead. It needs to be able to hold up in the weather, because we are having an outdoor reception and ceremony in july 2007. I want something that I can start to make about a week in advance. Maybe freeze the cakes to be stacked and decorated later. I will be using fondant to decorate the cake and make the accents. Does anyone know how long fondant accents will last? I have made and decorated many cakes in the past, but never a tiered cake. All help would be greatly appreciated. Thank you everyone.

Public Comments

  1. http://www.wilton.com/wedding/recipes/index.cfm
  2. Have you thought of using Mock Marzipan Strawberries?

    Also fondant coating will be moist and pliable if stored in the refrigerator.
  3. Are you going to cover the outside of the cake with the whipped topping or just putting it between the layers? It will probably be O.K. to just use between the layers if you don't put it outside until just before the cutting.

    If you want to cover the whole outside of the cake with whip cream I would strongly advise against using it in hot humid weather. It will not be stable enough to be made in advance of a day. Whip topping will begin to break down and absorb somewhat into the cake within a day even when refrigerated. Once you pull the cake from the fridge and put it outside it will sweat terribly in the hot humid weather. The moisture of the cake sweating will break down any fondant pieces that you place on the cake. Also the fondant pieces depending on their size may be to heavy for the whipped topping to support.

    Another option you could do is either add a spoonful of fresh strawberries and a dollop of whip cream to the cake slices as they are cut or make berry bowls with whip topping and have at the place settings.

    You can make the fondant pieces as far in advance as you want. The pieces will harden over time. If the pieces are large and need to form to the shape of the cake they should not be made in advance. If you are coloring the pieces they may fade if made in advance or put in sunlight. I would not suggest freezing the fondant pieces if they are being thawed in hot humid weather as they also may sweat and become distorted.
  4. hey... check out http://sumiram2006.googlepages.com/dessert
    It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
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