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Wedding Cakes

These wedding cake questions and answers have been taken from the wedding forum.

Q1. I would like to know what icing I can have in hot weather (Qld in March) and I don't want the traditional ready to roll icing.

Q2. My FH (future husband) and I are mad Mud / Chocolate Cake people and would like our wedding cake to be just that but we have been told that we can't have the heavy icing used on the fruit cakes.

Q3. I was wondering, does White chocolate give a similar finish to fondant. And will it last in 36 degree heat?

Q4. I wanted to know whether we need to freeze the top layer of our cake or simply keep it in a cool dark place? It is fruit with the 2 layers of icing. We plan to eat it on our 1st anniversary.

Q5. I was just wondering with a single tier wedding cake I have a couple of options on what sort of floral arrangements to go on top so I just want to ask what would look better when done. It will be a chocolate mud cake with white sugar icing and pink ribbon around the outside, and the flowers will match my bouquet.

Q6. I am getting married in April in Qld. We wont have access to a fridge at our reception, would fondant icing survive?

Q7. I have a lady lined-up to do my cake, (or so I thought). She is the aunt of a friend. My wedding in early Jan 2007. My friend mentioned to her aunt that I want a mud cake, and she stated that she doesnt like doing mud cakes in Summer. What could be the rationale behind this...

Q8. I realise there are a lot of variables, but in general, is a 'shard' cake (with slabs of chocolate on the outsides instead of icing) likely to cost more or less than the traditional thick white icing?

Q9. I was wondering if you have a red cake is there a food colouring to use to make the icing safe to eat? I mean is there something natural as opposed to artificial? thank you.

Q10. I'm not sure if this has been asked, but I was just wondering, for about 80 people, how much cake (layers, size etc) should I have if its to be served for dessert with ice cream?

Q11. Hi were having a white mud(top) and kuhlua mud (bottom) and was just wondering if we can freeze the top part like you do with fruit cake?

Q12. I am on a budget, would like a mud cake for around 150 guests. I am unsure whether to get a rectangle or tiered cake, does it make a difference to price ranges? What questions do I need to ask a cake maker/decorator before I know this is the cake for me?

Q13. My Aunty is icing my cake for me but is not too sure how to do the 'folds' as she has never done these before! Any tips on techniques etc. would be greatly appreciated.

Q14. How dose mud cake go frozen dose it stand up like others and would you do it the same as fruit cake wrap it well in cling wrap and foil and in a safe spot where FH can't squash it?

Q15. I'm wanting to have cupcakes for our wedding cake, but I'm having difficulty finding somewhere online that sells the tiered stands

Cake Questions can be posted in the forum

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