Comments on: The wedding cake

By: Louise

Louise — Tue, 22 Jan 2013 19:40:08 +0000

Let me see if I can explain it to you I’ve stacked the two bottom cakes with plastic dowels. The second tier is also placed on a strong thin cake board. This will help holdig up the last/3 tier and prevent it from sinking into the bottom tier.
It can sound confusing but try and see if you can get a book about wedding cakes as they will always cover diffrent ways of assembling wedding cakes or try and search on you tube. Good luck!

By: Tammy Wallace

Tammy Wallace — Tue, 22 Jan 2013 16:14:22 +0000

this is a lovely cake and i have been looking at it about ahour now haha. I have a 3 tier cake to do in about 4 months. it will be my first tiered cake and its for a friends wedding. NOW ! I have clueless hhaha . she doesnt want anything showing like cake support plate etc on either of the tiers as she is putting flowers in between each BUT how do i use these pillars without them sinking into the cake when i put the next tier on? They come with plastic dowels which i get need to go through the bottom base cake thru the pillar and then the next tier sits on those pillars BUT what keeps the second tier from pushing the pillars into the very bottom one? or am i over thinking this and have nothing to worry about?
many many thanks for letting me rant and thankyou for any direction you can give

regards
Tam’

By: Anette

Anette — Thu, 15 Nov 2012 21:54:58 +0000

hello
Can you help me to make perfect cakepops with fondant covering and decorate it nicely pls

By: Louise

Louise — Tue, 28 Jul 2009 10:56:28 +0000

Julie Rodger: Im sorry but I dont know that cake. So I cant help you im afraid. Maybe try bakespace.com ?

By: Julie Rodger

Julie Rodger — Sun, 26 Jul 2009 13:29:28 +0000

I think your cake looks absolutely amazing. I am planning to make my daughter’s wedding cake but she wants Mars Bar cake covered in Galaxy chocolate. Chocaholic’s dream!! Can you tell me how long before the wedding I should make this. I am unsure how perishable it will be.

Tks
Julie

By: Louise

Louise — Sun, 05 Apr 2009 09:01:01 +0000

ana: The only difference is that mmf os made out of meltet mm where you add icing sugar. Rolled fondant also contains gelantine but I still find the texture and taste different between them. You can with not problem use mmf for a wedding cake.

By: ana

ana — Fri, 20 Mar 2009 03:28:47 +0000

hello louise!! Great work on this cake.. It looks amaizing,
what is the difference between rolled fondant and MMF? Is there a diference in the way they look and hold on a cake? Or is it just a flavor thing? When doing a weeding cake, would you recomend using mmf?
Thank you!!

By: Louise

Louise — Sun, 08 Feb 2009 21:54:17 +0000

holly: the type of filling that was used can not stay out for that long only for a couple of hours. Because of the fresh cream that was used.

By: holly

holly — Fri, 06 Feb 2009 23:08:58 +0000

love it! have you had any problems with the filling at room temperature for 2-3 days?

By: Louise

Louise — Thu, 29 Jan 2009 23:03:26 +0000

Katie: Thank you. You can find many mud cake recipes on Google.

By: Katie

Katie — Thu, 22 Jan 2009 02:03:57 +0000

You really do a wonderful job. this cake is beautiful, do you have the recipe for the mud cake on your site?

By: Louise

Louise — Sat, 03 May 2008 19:49:09 +0000

MSG142: What is the 1-2-3 recipe like?? I personally like mud cakes very much. They are perfect for carving.

I can tell that you will love the Agbay it works like a dream.

By: MSG142

MSG142 — Thu, 01 May 2008 16:51:02 +0000

I am so happy I subscribed to this site. Your tips are wonderful. I’m new to the cake field and am trying to perfect my creations. I’ve been asked to do cakes for different occassions. Your tips will certainly be useful. I have been using the 1-2-3 Cake batter for my cakes because it’s firm, would you suggest another recipe for cakes. I will be purchasing the Agby Cake Leveler for myself. Your instruction are clear as well. Thanks a bunch.

By: Louise

Louise — Fri, 25 Apr 2008 12:31:55 +0000

samirah: Thank you so much for the very lovely words:-)

By: samirah

samirah — Tue, 22 Apr 2008 19:19:06 +0000

Hi Louise.
The cake is beautiful.
I have been following your blog for some time now.
All your ideas are inspirational
Thank you for sharing your recipes, tips, suppliers and ideas with us.
It’s refreshing to find someone who wants to share exactly how to make the things that she does.
Usually people want to keep things secret and guard their recipes.
Thank you again, you make cake decorating easy as pie for novice decoraters like me.
Lotsa luv.
Samirah

By: Louise

Louise — Fri, 04 Apr 2008 22:10:36 +0000

Thank you Anna:D

By: Anna

Anna — Fri, 04 Apr 2008 05:23:26 +0000

Lovely and very classy cake, your friend must have loved it! (And loved being YOUR friend at that moment when she needed a weddingcake ;D)

By: marielba

marielba — Thu, 03 Apr 2008 18:25:08 +0000

Hi Louise:
You did a great work with this beautiful and delicious cake, Congratulations, grretings from venezuela.

By: cakewardrobe

cakewardrobe — Thu, 03 Apr 2008 15:13:01 +0000

What a beautiful cake!

By: Louise

Louise — Thu, 03 Apr 2008 07:31:18 +0000

jopalis: I dont think it is a problem to seperate cakes when they are covered with rolled fondant. Maybe with BC cakes?? I havent tried that yet.

I buy my stabilizers from a shop only for people in the food buisiness.

lisa: I use either ready made or MMF for my cakes.

Thank you all.

By: khadija

khadija — Thu, 03 Apr 2008 04:18:51 +0000

this is a lovely cake. you did a great job.

By: Tash Jeffery

Tash Jeffery — Thu, 03 Apr 2008 00:58:23 +0000

What a beautiful creation!

By: lisa

lisa — Thu, 03 Apr 2008 00:39:53 +0000

what a beautifully made cake! I look forward to the day when I can make them as beautiful as you do.
Do you make your own fondant, and do you buy it already made?

By: jopalis

jopalis — Wed, 02 Apr 2008 17:11:18 +0000

it is very lovely…. what are the stabilizers and where do you get them? Do you have recipes for fillings like that on your site? I love this site!!

By: jopalis

jopalis — Wed, 02 Apr 2008 17:08:28 +0000

How do you avoid messing up the lower tier when you remove the top one? Maybe it is easier with fondant but other icings just come off and cake looks nasty to serve….. Thanks.

By: TERESA

TERESA — Wed, 02 Apr 2008 15:40:53 +0000

Hello!!
Really beautiful cake.

By: Louise

Louise — Wed, 02 Apr 2008 13:42:29 +0000

Mari: when ever I make a filling that containg whipped cream, lots of danish cake fillings do so. I always use a stabilizer powder for whipped cream simply because it is important to me that the filling dont spoil the cake so it collapse.

I use different stabilizers like raspberry, strawberry, chocolate, neutral and I always put in more of all the goodies like more fruit, chocolate ect. when a filling contains cream is is always more fragile than a buttercream filling or a cooked ganache. So depending on the weather and humidity I would not let a cake with cream stay out more than max. three hours. My cakes never last that long though….;-)

By: Mari CCS

Mari CCS — Wed, 02 Apr 2008 13:26:59 +0000

Hi Louise!
Everyone has said it! Your cake looks lovely, delicate and delicious.
How do you do the chocolate filling? For how long does it last at room temperature? Thanks A lot for sharing your ideas and creations!

By: Louise

Louise — Wed, 02 Apr 2008 12:58:09 +0000

Thank you all so much for all the lovely comments about the wedding and the website. It really means alot to me to read and see that people love what I do and share.

Hugs
Louise

By: Amy from NY~USA

Amy from NY~USA — Wed, 02 Apr 2008 12:18:20 +0000

Hi Louise! Beautiful flowers! I always appreciate th elinks you give as to where to purchase the tools you use! Thanks so much! I must get that cake leveler!! I use my hand a sharp knife and my eye to level at home. haha! I think the leveler will my make my life easier. Thanks for the tip! Hugs!

By: kizzy

kizzy — Wed, 02 Apr 2008 12:16:41 +0000

Hi,
Really beautiful cake. I love your ideas & tips you share online. I am thinking of starting my own cake bussiness. So your web & links are great. Thanks for sharing it with us all. GREAT JOB!

By: Caroline

Caroline — Wed, 02 Apr 2008 11:31:30 +0000

Hi Louise

Your cake looks so delicate, love the colours.

By: Min

Min — Wed, 02 Apr 2008 10:24:40 +0000

Hi Louise,
I think you r really talented. Stumble on your site and love it ! Very informative.

By: Geirun

Geirun — Wed, 02 Apr 2008 10:24:17 +0000

I’ve been lurking in the background, always checking your blog for news.
You are such an inspiration and this wedding cake is so elegant and it just takes my breath away.
Thank you for sharing:)

By: wai fong

wai fong — Wed, 02 Apr 2008 08:47:38 +0000

Hi,

Your creations are all so heavenly! Really prompt me to start practising using the tips and tutorial that you share online.

By: gaby

gaby — Wed, 02 Apr 2008 07:02:59 +0000

Hi Louise! WOW that cake looks a m a z i n g! ur friend is very lucky to have you as a friend heheh
keep it up!

By: Rasmus

Rasmus — Wed, 02 Apr 2008 06:52:43 +0000

Wow! What a fantastic looking cake!