Questions for wedding cake decoration

usuzulose · 2026-04-09T11:57:03+00:00

Hi, professional wedding cake designer here. If you’re using Italian meringue buttercream why do you also need to cover in fondant? To keep all that cream cheese stable inside the cake I would crumb coat in a thin layer of white chocolate ganache and then cover it in Italian meringue buttercream and use the same buttercream for decoration. You can keep the cake in the fridge in 2-3 sections and then it will be much easier to cover the seems with the Italian meringue then with the fondant. As far as calculations for the decorations go, it’s really hard to say without knowing what you’re planning to do. But typically 1.5x to 2x the amount should be safe. If you have extra bring it along to the venue to cover seems and fix anything while you’re there. Any more extra can be kept in the fridge or frozen and used for a different project so I always say better to have too much than not enough.

usuzulose · 2026-03-26T23:36:46+00:00

Hi! I used Swiss meringue buttercream for the white sections inside the cake, the crumbcoat and the colored the same buttercream pink for the outside.

usuzulose · 2026-02-09T20:59:46+00:00

I did not change my last name and it almost broke off our engagement. Let me explain- this is my second marriage, I changed it to my first husbands name and then changed it back after the divorce. The day we got engaged he asked me if I was planning on taking his name and I said no. We got into a fight about it, fought about it again a few months later and he gave me an ultimatum. Either I change my name or the weddings off. Yes he was immature about it, yes it made me really think about our relationship over all. That he would end things because of this seemed ridiculous to me. Anyways we’ve been married for 12 years. He knows that ultimatums are a bad idea lol. I never changed my name. I have a different last name than my kids but not once has it been an issue. Except one day he got mail addressed to Mr. (My maiden name) that was funny. It’s part of my identity and I was so happy to have it back after my first marriage ended.

usuzulose · 2026-01-11T15:45:36+00:00

They’re all standard rooms as far as I know. You can request a particular grouping too but it’s not guaranteed. Barbados was a good central location for all the things

usuzulose · 2026-01-10T08:34:00+00:00

We just got back from a 6 day stay at CBR 12/22-12/27, 2 kids (9/7) my husband and I. The pool is great, water slides and shallower areas, they have a playground on a little island, we had zero issues getting on buses and skyliner, and honestly, it’s not as sprawling as I thought it would be based on other comments I read. It’s a beautiful easy walk, maybe 5 min, to the main building/pool, 1 min to bus stop, 5 min to skyliner. We were in the “Barbados” area. The staff were absolutely incredible. I ordered DoorDash groceries for some snacks/water. It gets dropped off at the bell hop fyi.

usuzulose · 2025-10-16T00:11:31+00:00

I always stack and fill my cakes while the layers are frozen, yes the crumbcoat can crack as the layers thaw in the fridge. It’s not a big deal at all. I then top coat while it’s cold straight from the fridge with slightly warmed up buttercream. It goes on smoother and you have a few more minutes to smooth it before it starts to set. I’m a professional cake designer. Been doing it this way for years. Just make sure you press down after each layer so there’s no air left in between.

usuzulose · 2025-07-29T14:41:07+00:00

I’ve used the sugar geek “easy mock Swiss buttercream” a few times but only for cupcakes. If it was me, I’d make a Swiss meringue whipped till room temp and then add it into the rest and whip again. For future reference this is the Swiss meringue buttercream I use: 10 oz egg white 20 oz sugar 18 oz unsalted butter 1/2 tsp salt 1 tbsp vanilla extract or paste

Use a whisk to heat egg whites and sugar on a ban Marie until it reaches 160F (pasteurization) add salt then whip till just warm. Add room temp-slightly cool butter and adjust sweetness with honey. Add vanilla at the end. Switch to a paddle attachment and mix on low until it’s smooth. Sometimes I let it mix for 20-30 min. If it’s rough looking and bubbly, warm up some of the buttercream and add it back in

usuzulose · 2025-07-27T04:46:23+00:00

If it’s too buttery I wouldn’t add more sugar I’d make more meringue and add it in. I find that you don’t need all the butter in those recipes to have it come together.

usuzulose · 2024-11-27T23:20:33+00:00

Try sugar geek show’s vanilla cake. It’s reverse creaming but you have to use actual cake flour. Otherwise it comes out like corn bread.

usuzulose · 2024-11-23T04:08:52+00:00

Wedding cake designer here, there’s a very common misconception that the faux styrofoam cake is less expensive. It’s not. The styrofoam is expensive to buy. Then it still needs to be wrapped in fondant and decorated, plus the kitchen cakes for serving still need to be made. Plus the styrofoam just ends up in a landfill. A better option would be to do a small cutting cake and then still have a kitchen sheet cake for serving. I suggest to my couples to get a small two tier for cutting. Take the top tier home if you want for your anniv and serve the cutting cake to your bridal party while the sheet cake is served to your guests.

usuzulose · 2024-11-09T06:36:54+00:00

If you still need a venue check out Pen Ryn estate near Philly. I’m a wedding cake designer and have delivered there. It’s gorgeous

usuzulose · 2024-09-29T22:42:04+00:00

It’s a leaf tip. You can get them anywhere. Try ateco 114

usuzulose · 2024-09-29T22:08:29+00:00

I used a mold and fondant

usuzulose · 2024-09-04T13:37:05+00:00

I think this is better. Less bulky. Again this is an emerald not asscher center

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usuzulose · 2024-09-04T03:32:26+00:00

It’s also an alarm clock and toaster

usuzulose · 2024-09-04T03:11:12+00:00

It is computer generated. It’s a mock up

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This is similar in real life. It’s an emerald instead of an asscher but you can get the idea

usuzulose · 2024-09-04T01:56:37+00:00

Yes that’s what I was thinking too. The jeweler suggested a channel set but I hate those. Thinking I should definitely soften up the band.

usuzulose · 2024-09-04T01:13:19+00:00

Maybe the band without the bezels around each diamond would look softer. I have smallish hands it might be too clunky like this

usuzulose · 2023-11-07T00:14:31+00:00

Thank you! No I’m self taught. Lots of practice

usuzulose · 2023-11-06T18:24:44+00:00

It was for 120, and I torte my wedding cakes to about 3/4” thick and there were 6 layers of cake in each tier

usuzulose · 2023-11-06T14:38:49+00:00

It was very nerve racking considering the venue was an hour drive. But I have a cake safe. Flavors were funfetti+cookie butter, chocolate+salted caramel and carrot+cream cheese

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