Wedding Woes
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baking people

I made my first layered cake this weekend. It was a chocolate spice cake. One of our friends gave me his "secret family recipe," much to his mother's chagrin.

My was concentrating on getting the recipe right and generally not messing it up on my first attempt. I didn't really care what it looked like.

This was the result. Everyone loved it, so I got it right.

The frosting was really thin - so I poured some between the layers, spread it around and then basically poured the rest over the top. I think if I had put some parchment paper underneath the cake and then let it chill in the fridge, I could have pulled the paper out and had a clean plate underneath - for better presentation. Is there a better way to do this?

Also, I am wishing a had a wedding registry do-over. I didn't bake when we got married and there is so much stuff I wish we had - like a cake stand! Or utentils for serving. I had to use a cheese slicer I got in Amsterdaam to serve this baby.

cake.jpg picture by collegeguy14

image

Re: baking people

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    edited December 2011
    balls to the formatting funk.

    I made my first layered cake this weekend. It was a chocolate spice cake. One of our friends gave me his "secret family recipe," much to his mother's chagrin.

    My was concentrating on getting the recipe right and generally not messing it up on my first attempt. I didn't really care what it looked like.

    This was the result. Everyone loved it, so I got it right.

    The frosting was really thin - so I poured some between the layers, spread it around and then basically poured the rest over the top. I think if I had put some parchment paper underneath the cake and then let it chill in the fridge, I could have pulled the paper out and had a clean plate underneath - for better presentation. Is there a better way to do this?

    Also, I am wishing a had a wedding registry do-over. I didn't bake when we got married and there is so much stuff I wish we had - like a cake stand! Or utentils for serving. I had to use a cheese slicer I got in Amsterdaam to serve this baby.
    image
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    *Barbie**Barbie* member
    First Anniversary 5 Love Its Name Dropper First Comment
    edited December 2011
    your cake looks good. 

    i have nothing else to add other than this: I picked up a pair of Blue Delft salt and pepper shakers in Amsterdam. They are shaped like penises, and I use them for company. 
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    HeffalumpHeffalump member
    First Anniversary First Comment 5 Love Its First Answer
    edited December 2011
    When I frost cakes, I usually use strips of parchment underneath.  I've never refrigerated the cake before removing them, though.  I guess since you said your frosting was thin, that might be necessary here.
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    hmonkeyhmonkey member
    First Anniversary 5 Love Its Name Dropper First Comment
    edited December 2011
    [QUOTE]I think if I had put some parchment paper underneath the cake and then let it chill in the fridge, I could have pulled the paper out and had a clean plate underneath - for better presentation. Is there a better way to do this?
    Posted by MinM[/QUOTE]

    actually, this is exactly the way to do this.  if you have concerns about the appearance where the cake meets the plate, you can pipe a row of frosting right around there, or just rubs some nuts (heh) into the affected area (hee).


    <a href="http://cdn.cl9.vanillaforums.com/downloaded/ver1.0/content/images/store/5/14/e588be14-e724-4b3b-9e92-f9b1835a155a.large.bmp" title="Click to view a larger photo" onclick="return gSiteLife.LoadForumPage('ForumImage', 'plckPhotoId', 'e588be14-e724-4b3b-9e92-f9b1835a155a', 'plckRedirectUrl', gSiteLife.EscapeValue(window.location.href));" class="PhotoLink"><img src="http://cdn.cl9.vanillaforums.com/downloaded/ver1.0/content/images/store/5/14/e588be14-e724-4b3b-9e92-f9b1835a155a.medium.bmp" alt="" /></a>
    image
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    hmonkeyhmonkey member
    First Anniversary 5 Love Its Name Dropper First Comment
    edited December 2011
    btw -- re cake stacking.  i don't know if you know this, so i apologize if i am reiterating:

    if youa re not leveling off the cakes, the first layer goes on the platter upside down.  this is so you have a smooth, flat surface to spread icing on.  the second layer goes on the first layer rightside up.  this is so the two flat surfaces can balance agianist each other.

    alternatively, if you are looking for a more "homemade" appearance, you can just stack them both right sude up.
    image
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    6fsn6fsn member
    First Anniversary 5 Love Its Name Dropper First Comment
    edited December 2011
    MMmmmm that looks yummy.  Parchment strips under will keep the plate clean.  Also,these really do work.  You can use them on any shape pan and they will not get that bump in the middle.
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    edited December 2011
    hmo - I didn't know that and you have much knowledge. Please be educating the idiot <- me.

    The cakes came out quite level - I was happy with that. I did have the serated knife on hand to even them out, if needed.
    image
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