Homemade Cakes for Wedding

Re: Homemade Cakes for Wedding

• RebeccaB88 member

  

  October 2012

  First thing you do is check with your venue.  Most of them don't allow homemade food items for liability reasons. If you have access to a licensed foodservice kitchen to cook in, plus insurance and your food handler's permits, then it might  be different.  But it's likely that they won't let you bring anything in that's not from a licensed bakery or restaurant.
  
  I also wouldn't plan on making multiple different cakes the day before your wedding.  You will not have time, plus there will be family and friends around that you'll want to spend time with.  And your rehearsal, bridesmaid's luncheon, etc.  Plus, cleaning up after baking everything takes time.  You won't want to make anything more than a day ahead of time, so it'll be fresh and taste good.  I love to bake and cook myself, and I'd never commit to doing this.  Too much stress, and I'd want to enjoy myself.  You really don't know how busy you will be those last few days before.
  
  That being said, having dessert tables with lots of little bite sized desserts, instead of or along with cake, is getting more and more poplular.  People love the variety and choices, getting to have something they really like or try a little of everything.  You could get this from a bakery, and not have to worry about spending hours in a kitchen when you have people who want to spend time with you.

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• Sue-n-Kevin member

  

  October 2012

  In addition to what the prior poster said, as a guest I like to "sample" just about everything. Are you going to bake enough cakes & desserts to have enough slices of EACH for every person coming? Because trust me, once they are gone, people are going to be looking for replenishment, which means you'd be making several dozen cakes if you are having 50 people or more.
  
  That is a LOT of cooking and baking, and like RebeccaB88, I also love to bake and cook. Heck, I made my kids birthday cakes that I could have sold for $50 each. It was a labor of love to make them, but even if I made 20 cakes ahead of time and had the freezer room to freeze them, thawing, assembling with frosting, then delivering them to the venue within a day of the wedding would be a nightmare I would not take on.
  
  If you still insist on doing this, I think the selection you have chosen is fine. If you have "one tier" cakes, are you talking about making 8 or 9" cakes with only one layer, or sheet cakes? If the cost of wedding cakes has you thinking along these lines, maybe you could buy a "token" cake, ie a small wedding cake, and then have sheetcakes from Costco in the back room cut and served to guests. Their cakes are to die for and they have yellow or white cakes with white frosting that is decorated just like wedding cakes. One of the sheet cakes serves 48 and is $17 at our Costco. They are filled with different mousse flavors as well.
  
  Good luck.

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• sarabellam member

  

  October 2012

  While they sound delicious, 3 of the 4 flavor combinations you have listed would require refrigeration until service (cream cheese and the lemon curd). Unless your father is a mortician and you have access to large amounts of refrigerator space, this may be a limiting factor. I made my own wedding cake, and it was the single largest source of stress in the entire wedding planning process for me. Personally, I would advise against it.

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• kmmssg mod

  

  October 2012

  I did this as a MOB.  While I don't regret it, it was much more work than you want to take on as a bride.  We also had to be mindful of required refrigeration.  We had a caterer that had no problem with it.  Many will.  Our venue was a bring it all in kind of place so we didn't have to have insurance for any food poisoning liability.

  
  

  I really really really encourage  you to reconsider this.  

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