That number of servings, however, depends on the height and width of each tier. And while a single-tiered cake could be the perfect fit for your small guest count, a two-tiered option offers a bit more flexibility.Ī two-tier cake can typically serve anywhere from 20 to 50 guests. But you may not need five entire tiers of cake, especially if you're hosting a more intimate celebration. What will your color palette be? Will you ask your baker to add buttercream detailing or stick with a few simple blooms? But choosing your wedding cake also comes with a decision to make on sizing.Ī multi-tiered wedding cake can certainly be a showstopper. Insert again when it is time to serve your cake.When it comes to choosing your wedding cake, typically it's all about design. If you need to refrigerate your cake, carefully remove the mermaid tails and store (they may break or fall off if left for too long).I added a few more fondant seashells to help my cake feel balanced. Check over your cake and make any changes necessary.(Plus I love the effect of bringing some of the bottom tier effect to the top of the cake.) Use leftover blue frosting to add some "splash" waves to hide any gaps between where the mermaid tails end and the cake begins. Insert the mermaid tail skewers into the top of the cake, as desired.Add the fondant shapes to the still wet fondant (if the fondant has dried, add a touch of water to the back of the shapes to help them stick). When the crumb coat is dry, add "frosting waves" to the bottom tier by using a small swirling motion with your wrist to apply an even swirly line of frosting.Fill the piping bag with the frosting and clip to securely close. Dye the remaining buttercream frosting blue and fit a piping bag with your #22 open star tip.By now the crumb coat on the bottom tier should be dry, but if not, allow the crumb coat to set (dry) - either on the counter or in the fridge.Spray the fondant with the silver color spray, and then add swirls of the blue edible paint overtop to create a watercolor "ocean" effect.Mix the blue edible shimmer with vodka or lemon extract in a 2:1 (2 parts vodka to 1 part shimmer) ratio.Use the fondant cutter to trim off the excess fondant - or use it to make a clear line that you can go back over with a sharp knife.Carefully place the fondant over the cake and press in around the top layer until you reach the top of the bottom tier.If you'd like, keep your 6" cake pan on hand to check that the fondant circle is large enough to cover that cake tier (approximately twice the diameter of the cake pan). Dust your rolling pin with icing sugar, as well. Dust a silicone baking mat with icing sugar and add 1 cup of fondant.Layer the bottom three 9" cake layers, and then give a rough "crumb coat" of frosting." Repeat the same process with adding the top two 6" layers, sandwiching together with frosting and then giving a rough crumb coat.To layer the cakes, dd enough frosting in between each layer to allow them to stick well, no more than 1/2" thickness.Prepare the cake layers by trimming off any rounded domes on the cake layers to form flat, even cake layers.The buttercream should be stiff yet smooth and have a pleasant, not-too-buttery taste. Mix for two minutes before adjusting with additional powdered sugar or cream. Make the buttercream by combining the butter and powdered icing sugar, along with the vanilla.Insert the lollipop sticks or skewers into the bottom of the mermaid tails and let them air dry while you prepare the cake.Store these shapes in sealed containers lined with parchment or wax paper until ready to apply to your cake, with the exception of the mermaid tails.If you don't dye the fondant beforehand and then decide you want to add a touch of color, you can add some color using food color spray or the edible shimmer paint described below. I made several starfish, seashells, and 6 mermaid tails (just in case a couple broke).Knead food dye into small handfuls of the fondant, as desired - about 2-3 drops per handful. While the cakes are cooling, you can prepare your fondant shapes.If you need a great cake recipe, check out our Apple Spice Layer Cake Recipe, our Red Velvet Cake Recipe or our Gingerale Cake recipe. For the purposes of this tutorial, I am going to skip over the process of making and baking the layers of the cake.
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