Questions for ladies who decorate cakes.....

Rolos_girl

I am planning to make a 3 tiered cake (2 cakes each tier)-10 inch bottom, 8 inch middle, 6 inch top, for a 25th anniversary party. 

http://cakecentral.com/gallery/2311749/50th-wedding-anniversary

 

Will that feed about 40 people? I am thinking it will be good.

I really like to use a butter cream frosting with real butter, not all crisco, but haven't had the best of luck with it holding up well. The party is in May, in New England, so we should be good, but wondering if you all use real butter and how it does for you?

And if I do choose to put my frosted cakes in the fridge to keep it firm, and then take it out for the party, will it get drops of condensation on it?

 

Thanks ladies!

randimarie86

It should be plenty. I did my grandparents 50th anniversary cake just yesterday. I did the 14", 10", & 6". We had about 100 people and still had more than half the cake left. 

As far as using butter, I don't. But I live in south Louisiana and its been in the 90's some days recently. I don't trust it to hold up. So I can't help you there.

For this cake, I baked the 10" & 6" Thursday and froze them, then the 12" on Friday night. I took them out of the freezer Saturday morning as I was getting ready to ice them and they did fine. They weren't all soggy once we cut into it and ate it. Good luck! That was my first tiered cake and I was pretty pleased with it.  

Rolos_girl

Thanks!

So, you took the frozen cakes out the morning of the party and frosted them frozen? Any problems with bubbles?  And they were thawed out by the afternoon?

I was thinking of taking them out the night before, doing the crumb coat, store in the fridge overnight, then final coat and decorating saturday morning? Ever done that?

Thanks again nd glad your cake came out good. Any pictures?

 

 

26summer

I use half butter and half Crisco and that seems to work to hold the frosting together and still tasting fairly good.  It's definitely big enough to feed 40.

brighteyed

26summer:

I use half butter and half Crisco and that seems to work to hold the frosting together and still tasting fairly good.  It's definitely big enough to feed 40.

 

Ditto on half crisco and half butter. I like the flavor better too, but I know flavor is more of a personal preference. That should be more then enough cake. We had a 12" cake yesterday and got about 60 slices out of it. Anyway, there may be people who don't have cake. Especially if there's other desserts. 

Maybe try saving the top tier for them? 

Budnotes

You should have plenty of cake for your crowd.  Depending on how you slice it up - you'll probably have quite a bit leftover!

As for your buttercream - I make mine half butter and half shortening. To get it smooth and creamy, I'll add a little bit of water.  Good luck!

 

maeghan21

I think rest of the questions have been answered, but I make mine with all butter and haven't had a problem with it not holding up for several hours. If it were an all day function like a wedding where the cake was out of the freezer/fridge for 6+ hours I'd do a half and half blend.

 Oh, and I put mine in the fridge all the time and I don't get condensation drops on them. Only way that would occur is if I went from a very cold fridge to a very hot climate quickly. Here in Maine, in May that's not going to happen

h2babe

maeghan21:

I think rest of the questions have been answered, but I make mine with all butter and haven't had a problem with it not holding up for several hours. If it were an all day function like a wedding where the cake was out of the freezer/fridge for 6+ hours I'd do a half and half blend.

 

Same here. 

Pecswife

That is entirely too much cake. Your bottom tier alone can feed 35.