What not to do with wedding cakes

Yesterday I ended up working a wedding, which went off with out a problem. Except for one. The wedding cake. To the average person they would not noticed anything wrong with it. But to the eyes of trained chef, the cake was an abomination. Any good pastry chef would have thrown this cake out the window and made the bridge and groom a new cake out of pure princple and moral obligation.


Here's just a few offenses of this cake.

1. Dry, (what didn't they forget how much moisture it takes at high altitude
2. ONE inch of marospain(SP) frosting. (There should never be more than a silver of it around the real frosting on the cake. See a hostess cupcake for an example of how thick it should be.
3. The So-called frosting was baked on top of the carboard holding the layers. Instead of around the cardboard.
4. The one inch of smuckers? strawberry jam in the middle of the cake.
What's wrong this?
Two things
A)Using Strawberry jam as a filing. (instead of a strawberry reduction sauce)
B)One inch of it, it should just be a slim layer at the most 1/8th of inch thick.

And then's the brillant decision by somebody in the wedding party/catering department to keep the cake out for most of the day. Which resulted it in falling apart when cut.

But the wedding party didnt' complain so that was a good thing.


So if you every need a wedding cake made, keep these things in mind.

1. Hire a true professional that knows what they are doing. Sometimes the price is more than worth it.
2. Don't let the catering reps tell the chefs what to do in the kitchen. They have earned the title of chef for a reason. Let them work and handle the food. It will turn out amazing.

Just some observation from a food guy.