Dowels...wooden or plastic?

Wilton plastic dowel rods

Wooden and plastic dowel rods

When constructing a wedding cake, dowel rods must be inserted into each tier to support the tiers that are stacked above it. Until a few years ago, the decorator always used wooden dowel rods, because they were the only ones available. Several years ago, Wilton came out with hollow plastic dowel rods that I find work much better than wooden dowels...they add more support and are easier to work with. The white plastic dowels are 12 inches long and come in a package of 4. The plastic is quite thin, so they can be cut easily with a small knife or saw, just like you would cut the wooden dowels. After cutting, I like to sand the ends smooth with a piece of sandpaper. Because the diameter of the plastic dowels is much wider than the wooden dowels, they add greater support, even though cake still comes up the center of each since they are hollow. Wooden dowels also have a tendency to tilt, whereas the plastic ones aren't as likely to have that problem. Here are some hints to make sure that your tiers are level when inserting the dowels.

• Cut the dowels for each tier separately. The tiers, even though on the same wedding cake, may be slightly different in thickness, which can make a difference.
• Be certain that all dowels for each tier are exactly the same height, after sanding the ends.
• Always insert the dowels around the edges of your cake plate or board, never in the center. If the cake settles too much, the cake will be balancing on the center dowel, and may tilt to one side.
• Cut your dowels only slightly below the top of cake, since there is always a chance that the cake will settle a bit.

General guidelines when designing a wedding cake

All tiers 10 inches
6" - 8" - 12"
6" - 8" - 10" - 12"
6" - 10" - 14"

There are a few basic guidelines a bride should follow when designing her wedding cake. Often, the decorator designing your cake will fail to let you know these things.

1. If your cake has all tiers directly above each other, either with or without separations, your tiers should have at least 4 inches difference in the diameters. This will not only make the cake look nicer, because of the proportions, but will make the cake more stable. The possible exception to this rule is when you have a smaller cake, the top 2 tiers may have only a 2 inch difference in diameter. (For example, 6"- 8"-12".) The cake would still look nicer if the proportions were 6"- 10" - 14".
2. If the tiers are staggered and on separate pedestals, the above rule does not apply. You may have any amount diameter difference between the tiers, or all of the tiers may even be the same.
3. When delivering your cake, the tiers must all be transported separately. Depending on whether or not you have separations between the tiers, the decorator may need extra time at the reception site to assemble the cake, including adding borders and details.
4. The top tier of your wedding cake is traditionally saved for the first anniversary. This is normally included in the cost of your cake. Most decorators should give you the option of paying for and serving the top tier at the reception and offering a free tier that is ordered prior to the first anniversary, so it will be fresh.
5. Be sure to ask your decorator which items are included in the cost--delivery, floral arrangement, fountain, mirror, extra decorations, etc.
6. Stay away from dark icing colors on your wedding cake. They will bleed onto the background icing and also give your guests funny colored teeth. Also, the more color used in the icing, the more bitter the taste. The most beautiful, elegant cakes are iced and decorated all in white or ivory, with color detail brought in with ribbon or flowers.
7. Be sure your table is large enough and/or the correct shape for your cake design. Also, be sure an electrical outlet and extension cord, if necessary, are available if your cake design includes such things as a fountain or lights.

The hardest thing about moving...

When we were anticipating and preparing for our move to Colorado, we were excited. Even though the circumstances around our move were not the best, we were excited about starting out again "fresh." And that we did...new business with no other job, no home, not knowing where in Colorado Springs we would end up, and having to start my cake business all over again. When we were packing up the house to move, I was fine, until...I had to start packing up my baking kitchen. Not only did I not realize how much I had to pack, but I was leaving MY KITCHEN. I had designed this baking kitchen myself. We had filled in the covered patio to make the kitchen, and we built another one. The kitchen was separate from the rest of the home and I could lock the rest of the family out if I needed to. Inside, I had a double oven, double large industrial size sinks with racks above for drying pans,etc., an extra refrigerator, and lots and lots of cabinet and counter space. Beside my oven, were 10 shelves of cooling racks that I could slide in and out. Then, to the left of them, I had vertical slots that fit all of my various sizes and shapes of cake pans. I had enough cabinet space to store all of my supplies, equipment, and books. When I started packing up the kitchen, the tears began to fall. I knew I would probably never have another kitchen like this one, and it had been my dream. So, now three years later, my business is just beginning to grow again, I make do with baking in my regular kitchen, and most of my decorating equipment is stored in cupboards in the garage. My kitchen is quite workable, even though I still have only one oven. When the time comes that I need more than that and when I have the money to do so, I will again have a double oven, even though I may never again have my dream kitchen.

To fill or not to fill...

Raspberry Fudge cake

Chocolate mint mousse cake Chocolate Lover's cake

Slicing the layers and adding a filling can turn any cake into an elegant dessert instead of "just a cake." Even the so called self-proclaimed non-cake lover may change his mind with the first bite. Several different flavors and ingredients can be used to fill cakes. Here are a few of my favorites:

• Fudge or fudge nut
• Cream cheese
• Mousse--strawberry, raspberry, chocolate, chocolate mint, peanut butter to name a few
• Fruit fillings--strawberry (best when using fresh strawberries in season), raspberry, lemon, cherry
• Bavarian creme
• Whipped cream--vanilla or chocolate

My specialty cakes always have some kind of yummy filling between the layers. For example my raspberry fudge cake has a layer of fudge filling between layers of raspberry filling in a moist chocolate cake, iced in a delicious buttercream and covered with hand-shaved chocolate curls...yumm! Another is the banana split cake...rich layers of yellow cake with layers of whipped cream with pineapple, fresh strawberries, and bananas, iced with whipped cream and sprinkled with nuts and drizzled with chocolate syrup. Makes you hungry, doesn't it? Next time, try adding a filling to your cake and wait for the compliments!!!

My method of cake decorating...

When I learned how to decorate cakes 30 years ago, I leaned from a man at the little nearby cake shop in Glendale, who was a great decorator. He taught the Kellar method of cake decorating vs. the Wilton method. I do not think that this method still exists. One of the main differences between the two methods is the way of making icing roses. The Wilton method teaches making roses on a flower nail. I make roses on a wooden dowel, and remove them with a pair of pointed scissors. It is ten times faster and easier than using the flower nail. I'm sure there are other things that I do differently too. Wilton has always had a monopoly on the cake decorating business---doesn't mean they're always the best.

Some of my favorite kitchen tools...

A few of my favorite tools that I would have a difficult time doing without:

• KitchenAid Mixer: I love my KitchenAids. I actually have 3--two of the K45 (tilt-head) models and one of the larger K5S (bowl lift) models. At one time I had four, but one died from over-use. I still have the bowl that I use when I need an extra one. Some of my friends swear by their Bosch mixers, but for what I do, for all of my mixing and cooking/baking needs, I wouldn't use anything except a KitchenAid. I prefer my tilt-head models because I think they are easier to use, but I use my bowl lift model when I need a little more power and a larger bowl.
• Pampered Chef silicone scrapers: I have several--classic scrapers, skinny scrapers, and mix 'n scraper. They are heavy-duty. The heads won't crack, stain, or melt, and handles will not separate from the heads (which makes them easier to clean and more sanitary). They are much more flexible than the old traditional rubber scrapers, and you can use them for mixing or stirring things on the stove.
• Pampered Chef Handy Scraper: I use this to divide my bread doughs, as well as clean off my counter tops.
• Pampered Chef Bamboo Spoons: They come in a set of three different sizes. These are very sturdy and you can use them to mix or cook on stove top. They are easy to clean-just pop in the dishwasher.
• Heavy aluminum bun pans and pan liners: I have six of the half size. You can usually purchase them at Sam's or Costco in the 2-pack. I use these for making my rolls, cinnamon rolls, cookies, desserts, candies, appetizers, etc., etc. I always use silicone treated parchment pan liners when using my pans. Using the pan liners makes the clean up allot easier and helps your products to bake more evenly. My pans are as shiny today as when I purchased them about 20 years ago...because I use the pan liners. You can also re-use the liners if whatever you baked is not too messy...just wipe them off.
• Stainless steel cookie scoops: I have 2 sizes--one small and one a bit larger. These are a must for quick cookie baking and uniform size.
• Cake saw: I use this for slicing off the rounded tops from my cakes to make them level, and for splitting the layers when I add fillings. It is serrated and much longer than a regular knife, making it easy to use on larger cake layers.
• Silicone pasty brush: I have 3 of these. They are much better than the old bristle brushes, because they are more flexible and much easier to clean, making them more sanitary. You can just toss them in the dishwasher.
• Heavy-duty aluminum cake pans: I have many of various shapes, sizes, and quantities. I only use the heavy-duty pans. Your cakes will bake more evenly, and turn out moister. You can make your own pan coating by combining equal amounts of oil and flour. Stir until smooth and stir before each use. Store in cupboard and spread on cake pans with a foam craft brush.

Which icing do you prefer?

When considering icing for your wedding cake, you normally have three options:

• Buttercream
• Whipped Cream
• Fondant

Cream cheese frosting is not really an option here, as it will not hold its shape well enough to decorate with.

Buttercream icing is my preferred choice. It holds up well in most temperatures, is easy to work with, especially when creating details, it tastes great, and is easy to cut and serve. It also tints well, with paste color, or airbrush.

Whipped cream icings can be made with a stabilized whipped cream or a non-dairy whipped topping. It is easy to spread on the cake, and makes for a smooth finish. Some customers like it better because it is not as sweet as the buttercream and has a lighter texture. It is difficult to do detail work with whipped cream icing; it should mainly be used for borders. It also needs to stay cool, so it should not be left for long periods without refrigeration. It too is easy to cut and serve, but does not always tint well.

Fondant is quickly becoming the icing of choice for wedding cakes. It gives that smooth porcelain finish that looks great in pictures and holds up well in most temperatures, but it does have several negatives. It is more difficult to work with; therefore it usually costs more. It can also be difficult to cut and serve. The traditional fondant tastes pretty nasty. I have found a fondant recipe, made with marshmallows, that is much easier to work with, tastes much better, and is a little easier to cut. The fondant is rolled out (like pie dough) and carefully placed over the cake which has been frosted with a generous layer of buttercream. So, if your guests still don't like the taste of this fondant, they can always peel it off and still have the delicious buttercream underneath. Fondant covered cakes should not be refrigerated if you want to keep their "perfect" finish.