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It's all in
Making A Wedding Cake...
Making a wedding cake looks daunting, but really is so
easy,if you do it the "Ann" way...for an idea...check
out the three piece cake pic to see how nicely they
turn out...and taste good too....
Doing a cake also is a special part of the wedding
celebrations,but needn't be daunting...
First buy some ready baked cakes...fruit cakes can be
done a few months ahead...but the same technique can
be used on most firm cakes.
Purchase some ready made soft fondant...most have how
much is required per cake on the packs...and if you
have a fruit cake, buy some marzipan in the pack too,
if you like it.
White is a good base colour...and you can then use
colours in the decorations....saves hassles trying to
tint the fondant.
Cover the cakes as per the directions on the fondant
packs...if you are covering fruit cake, and not using
marzipan, make the icing layer a bit thicker, as the
cake can stain the icing...
Put the cakes aside to dry a bit...(it usually takes
about 48 hours for this part...so give yourself some
Now for the fun bit...the decorations...
Icing flowers look great, and can be bought ready
I use silk flowers, pearls, ribbons and little plastic
ornaments from cake shops to decorate cakes...and then
you have keepsakes as well.
Buy sufficient of these to decorate the cakes in an
arrangement you think will look good...you may change
ideas a bit, but have an idea of the look you want to
achieve...add the decorations to the top of each cake
, securing with some of the left over fondant.
The frill around each cake is acheived with some
pretty lace, pinned in places with pearl tip pins.
Before adding this trim, adhere your cake to a
decorated board covered with silver or gold paper,
fastening the cakes to the board with some more left
Finally, if you want, use a light touch of PVA glue to
trim the edge of the board in lace to match or
coordinate...hold the trim down with pegs whilst the
glue is drying...
Have fun with this idea...
The Royal Icing Recipe...
1 1/4 to 1 1/2 cups of pure icing sugar (not icing
sugar mix...it has cornflour or cornstarch in it)
1 egg white...at room temperature
2 to 4 drops acetic acid (get that in Health Food
Shops) or lemon juice if preferred...
Sift the icing sugar first, then measure it.Beat the
eggwhite lightly in a small bowl, using a wooden
spoon. Add sifted pure icing sugar 1 tablespoon at a
time, beating well after each addition. When nice
consistancy for working with piping bag, add acetic
acid...or lemon juice. Beat well.
Using royal icing is best used immediately after
making, but you can store it in an airtight container
and it will keep a few days.Cover the icing with a
damp cloth when using it, as you definitely don't want
a crust forming on the icing,as this blocks the icing
Finally a warning: I don't recomend eating royal icing
after it has set...it does dry like cement, and is
notorious for breaking teeth and dentures...
Buttercream may also be used for this idea...recipes
for butter cream can be found in most cook books...and
everyone has their own favourite recipe for this...
Please visit the Tips & Ideas page and read my Royal Icing Tip!
ARTICLE Caring for Out of Town Guests
Ann Cooke is also the author of her own collection of wedding stories.
"My Sister's Gift"
"The Matron of Honour Wore Overalls"
"Love and Autumn"
Logo and Photos on this page copyright © Ann Cooke, All Rights Reserved 2000
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