Comments on: How I Made My Own Wedding Cake

By: Chelsweets

Chelsweets — Tue, 20 Sep 2022 20:25:30 +0000

In reply to Michelle. Thank you Michelle!!! :)

By: Michelle

Michelle — Mon, 19 Sep 2022 21:24:58 +0000

Wow, this was such a pleasure to watch. Beautiful cake. Well done ?

By: Chelsweets

Chelsweets — Sun, 04 Sep 2022 16:05:33 +0000

In reply to Stephanie Cooper.

Hi Stephanie,

Thank you! I haven’t personally made a wedding cake with Italian meringue buttercream, but as long as a tiered cake is properly supported any frosting should work!! I usually make meringue based frosting right before I plan to use it. You can make them ahead of time and rewhip them once they’re thawed, but sometimes I run into issues doing that so I prefer not to make them in advance if possible. Hope that helps, and that the wedding cake turns out great!!

By: Stephanie Cooper

Stephanie Cooper — Wed, 31 Aug 2022 07:18:09 +0000

Hello! You did an amazing job it looked beautiful and delicious ! I am Making a 4-5 tier wedding cake for the first time for about 150 people but the bride snd groom want Italian merengue buttercream. Will this frosting hold well the same way American buttercream does? It’s a Ny wedding in October and it is indoors. Also can I make merengue ahead of time or does it get gross in the fridge ? I have gotten mixed answers so I’m confused ..Thanks !

By: Clare

Clare — Sat, 05 Mar 2022 21:44:51 +0000

This is incredible and so helpful, thank you! Question— did you find the cardboard cake boards to hold up to the weight of the cake, or were there any concerns? Did you buy a special kind or just standard cardboard ones?

Thanks!

By: Buttercream Consistency Guide: Get the Perfect Consistency

Buttercream Consistency Guide: Get the Perfect Consistency — Sun, 23 Jan 2022 23:02:30 +0000

[…] is also a great idea if you’re making a cake during a hot summer, especially if it’s a wedding cake!! The only downside is that it does affect that taste of the […]

By: The Best American Buttercream Recipe: Ready in 5 minutes - Chelsweets

The Best American Buttercream Recipe: Ready in 5 minutes - Chelsweets — Sun, 09 Jan 2022 18:37:01 +0000

[…] fact, I even left my frosting out overnight to decorate my own wedding cake and it tasted […]

By: Britt

Britt — Sun, 05 Sep 2021 19:37:12 +0000

In reply to Britt. *Chelsey!! So sorry! I have a friend named Chelsea, so it's out of habit!

By: Britt

Britt — Sun, 05 Sep 2021 19:35:59 +0000

Hi Chelsea!! This was so wonderful to read, and SO INCREDIBLY HELPFUL!!! Also congratulations, and what a BEAUTIFUL cake!!

I had a quick question! When you’re frosting and assembling each of the tiers, how are you storing them in the fridge? Are you freezing any of the tiers beforehand then transferring them to the fridge? I’m making my best friend’s wedding cake, it will be a 4 tiered cake as well. I’ve made a 3 tiered wedding cake before, and several 2 tiered cakes for birthdays/graduations/baby showers, but this is really my first big dive into larger cakes, and I want to practice beforehand! If you can’t get to this q no worries, I know you’re busy! Open to any tips!!

I’m super excited to make it for her, but also super nervous ha! I’ll be traveling with the frozen tiers and buttercream 3 hours, then assembling at our Airbnb…then driving it 30 minutes to the venue, so not super terrible of a route! Yours came out so beautifully, and this post was so helpful overall! Making me feel less stressed out about this ha!

By: Becki

Becki — Sun, 05 Sep 2021 12:27:06 +0000

Wow! You did a fabulous job on your cake! Thank you so much for this highly informative post. Several people have asked if I could make a wedding cake for them, but I’ve shied away from it. I now see that I only lack 12″ pans, a thick dowel, bubble straws and floral supplies! Thank you so much, especially for the tip for the box! What would I even charge for a cake like this? I do have a set price per layer size, but also per frosting batch. But, there’s truly so much labor involved here!

By: Erica

Erica — Fri, 30 Jul 2021 02:05:30 +0000

Hey Chelsea! When you say one batch of buttercream per batch of batter, what size batch are you talking about? The size listed on your ABC recipe (1 lb butter) or the size you post with the cake recipes (1.5 lb butter)?

By: Caroline

Caroline — Fri, 16 Jul 2021 14:27:59 +0000

How do you keep your assembled cake in the fridge without the cake picking up “fridge odors” and without the buttercream from drying out? Also, you are such an inspiration to cake lovers and bakers!!

By: Dianne

Dianne — Sun, 11 Jul 2021 22:32:08 +0000

LOve your detailed explanations. Gorgeous cake~~!

By: Asha

Asha — Thu, 08 Jul 2021 17:16:34 +0000

Hi, do you recall how many ounces of cake batter you put in your 12” cake pans?

By: Connie

Connie — Tue, 15 Jun 2021 20:32:40 +0000

In reply to Astrid. @Chelsweets, would it matter of it was whipped cream instead of buttercream?

By: Connie

Connie — Tue, 15 Jun 2021 20:31:28 +0000

Hi,

I am making a whipped cream 3 tier cake. Would this dry in the fridge if I leave it in the fridge for 2 nights and 3 days? Planning on baking, frosting, and stacking the cake Wednesday then eat Saturday afternoon.

By: Tiffany

Tiffany — Mon, 14 Jun 2021 02:41:38 +0000

Do you ever have problems with buttercream blowouts when the cakes sit out for longer periods? Or any tips for avoiding these? Your cake was stunning and I love this tutorial!

By: Hannah McGown

Hannah McGown — Fri, 14 May 2021 22:11:16 +0000

This is probably a silly question but how did you get the wooden dowel the whole way through? Did you pre place holes in the cake rounds? Thanks!

By: Christina

Christina — Sun, 24 Jan 2021 02:51:56 +0000

Hi I love your style and I just wanted to know if I could use your vanilla cake recipe for a 12 inch cake pan?

By: Maya

Maya — Sat, 23 Jan 2021 00:14:08 +0000

beautiful cake! I love your advice in your articles. I am making my sisters wedding cake for may, a lemon raspberry just 2 tier a 8 inch and 6 inch. any advice? not sure what frosting will last because it is a outside venue.