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Question about Wedding Cakes.....

post #1 of 13
Thread Starter 

Hi, can someone tell me where I can find the best recipes for wedding cakes? I've been baking cakes for some time, but am not satisfied with the output. I'm a creative person and I'm waiting to try my hands on those tall, multi-tiered wedding cakes, but am not sure how to go about it. Any kind of information related to this topic will be appreciated. Thanks a ton for reading my post :)

post #2 of 13

Have a look at this recipe for wedding cakes . It is Peggy Porschen's recipe and its a big hit. It is your basic recipe, thats if your into Victoria sponge.

 

http://www.planyourperfectwedding.com/article/cakes/peggy-porschens-vanilla-sponge-wedding-cake-recipe

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 13
Thread Starter 

Petals & Coco - Thanks a ton! :) I'll try it out...

post #4 of 13
Thread Starter 

Peggy Porschens' is jus' unbelievably awesome & professional. The best part is they offer cake classes as well, but they are located on London. So, does anyone know if there are any good cake schools as good as Peggy's in Arizona or Maryland? Please lemme know. Thank you. :)

 

Please check this http://www.peggyporschenacademy.com/

post #5 of 13

Just for another voice, I made my daughter's wedding cake - about 70 people, 6 layers, 3 tiers, chocolate with chocolate raspberry ganache filling, white chocolate cream cheese buttercream crumb coat and home made fondant, and followed Rose Beranbaum's cake bible.  The construction and the recipes were all wonderful and she also gives personal advice on her blog.  I had asked her how to deal with the 100 degree heat and the adjustments i might have to make for that, since i have no air conditioning and the wedding was outside and there was a refrigerator but the cake would have to be transported, etc. 

I had looked at dozens of websites and none of the cakes i tried were nearly as good. ( I didn't try teh one mentioned above though.  )

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #6 of 13
Thread Starter 

Thanks for your valuable input Siduri. I appreciate it. Gotta check out Rose Beranbaum as well then. I also have a problem while cutting the layers. They are not as neat as we see it in a professional bakery. Do you have any tips to get the perfect layers? Please lemme know. Thank you :) 

post #7 of 13

Petals above gave you good info check it out. Peggy's  creations are right on the money.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 13

Guess I'll stick my nose in ....

Check around your area for classes sponsored by the cake/pastry supply stores.

Many offer hands on classes (someone may even do 1:1 for someone willing to pay extra) in baking, torting, filling and stacking cakes (as well as decorating)

You do not need to wait for an actual class about wedding cakes.

The theories are the same....

 

mimi

post #9 of 13
Cake Central is a good source for tutorials and recipes as well as an active, friendly, generous forum.
The site has been updated since I have last been there and the tutorial list has exploded but the index looks pretty easy to slog thru.
I don't know if she is still teaching or how close to Lubbock, Texas you are but Earlene is also a good source for info http://www.earlenescakes.com/index1.htm
That's it for me.
Welcome to CT!
 
mimi
post #10 of 13
Thread Starter 

Chefedb - Thank you. I appreciate your response :) Have a good day :)

post #11 of 13
Thread Starter 

Mimi - Thanks a ton for your time. :) I'll check the links that you posted. 

I've checked so many videos but am not able to get the basics about what kind of cakes I should use to build a wedding cake, the amount of moisture which is necessary for a wedding cake as it'z usually huge and should not break while transporting it etc. All this is kinda too confusing. I'm checking out for a baking school in Phoenix, but am not able to find any :( I guess itz all my bad luck! 

post #12 of 13
All cakes can be stacked.
That said I will add that every baker will have one type or another that are not as easy to work with.
Lots of what you will want to learn are discussed and demostrated on those links.
Practice and experience are your best friends.
Last but not least.. pound type cakes are my fave to do.
Easy batter to make, versitile in regards to flavor, a breeze to tort and fill and stack.
Almost without fail is moist with a sturdy crumb.
Cannot say I have never had to repair at the venue but my fail rate is very low with this type.

mimi
post #13 of 13
Thread Starter 

Mimi, thanks again for your valuable input. I really appreciate it :) Will check those websites soon and see what I can get outta it. :) Have a good day!

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