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https://www.amazon.ca/dp/B07FYVSR19/ref=cm_sw_r_cp_apa_i_YLiiFb7C24R02
This is the one I have to use at home, and I actually prefer it to the larger set up I have at work. I suggest a little piece of no slip rubber cabinet liner to place underneath the compressor, it tends to jump around quite a bit.
I also find this truly annoying! I found cake box extenders on amazon, that you place between the bottom and lid of a normal cake box! You get a variety of sizes also!
Something similar to the link below! https://www.amazon.co.uk/dp/B07PS7R2P7/ref=cm_sw_r_cp_apan_glt_i_A3S1M2PXP910YZDVTSXQ
If you haven’t bought anything yet, Amazon do numbered stencils that you cut around, ie, bake a large, square cake and use the stencil to cut the numbers out.
I haven’t used them butthey’re on my wish list. Might be a little fiddly but cheap enough to try. It’s a uk link but I’m sure they’ll have something similar where you are.
A. You don’t have to order from the book at Publix, if you don’t want to. Talk to the decorator at the store and they will help you come up with a cake you will like. B. Don’t mention the word wedding anytime in wedding planning if you don’t have to. Man, do people love to jack the prices up. C. Another option is to order multiple round cakes and order a cake stand from somewhere like this:
Wilton Pillar Style 3-Tier Cupcake, Dessert, and Cake Stand https://www.amazon.com/dp/B002HFKMOU/ref=cm_sw_r_cp_api_glt_fabc_4915ZVH2ZXJM5HMN29QJ
Dress it up with some flowers or fake candles or something, and it will look great without the price of a tiered cake
Source: was a Publix cake decorator, who also had a wedding
Thanks a lot for your advice. I ended up buying the Fat daddio's 8 inch round 3 inch deep pans as recommended by serious eats. I was considering these wilton's. They're half the price but as a beginner, i was worried that I'd have problems with cakes sticking to the pan. Even though I make little parchment rounds for the bottom. I just heard so many positive things about the fat daddio's that I went for them even though they were twice the price. Just couldn't bare the thought of not making my cakes as best as possible. I heard these fat daddios can last a really long time too. Who knows. Thanks again.
The bottom tiered cake was a vegan chocolate cake recipe I use, even though the rest of the cake is definitely not vegan. It taste incredible, especially if you go the extra mile and get really good cocoa and coffee. Recipe here.
The top cake was just the vanilla cake version of the above recipe, sans the cocoa and coffee, but add in actual vanilla bean. I made a white chocolate pastry creme for the bottom tiers filling and then added black cocoa powder to the leftover pastry creme and used that on the top tiered vanilla cake.
The frosting was Swiss meringue buttercream. To get that dark sky color I used a combination of royal blue and black Wilton gel food coloring and black cocoa powder from Amazon. The accents were fondant and the moon was white chocolate from a mould for desserts and just dusted with silver edible shimmer.
Note: The black cocoa powder when added to any type of vanilla frosting makes it taste like oreos or cookies n creme.
https://www.amazon.com/Maggie-Austin-Cake-Artistry-Technique/dp/0544765354 Its one of the most beautiful books I own. Its worth it just for the cake recipe, but all the decorating techniques are stunning. Great coffee table book too. It's pretty cheap for such a beautiful, well made hardcover book. It just came out, I think last month. You have to mix the cake properly though, it can come out dense if not mixed correctly... so keep trying until its nice and soft. I loved it so much I switched over to it and use it now for all my wedding cakes.
This is the base recipe I used: http://theglitterguide.com/2013/10/08/recipe-file-champagne-cake/?crlt.pid=camp.3OPlru9mgMcK
I made the cake (2 batches) and then used a storebought jam (found here: https://www.amazon.com/Stonewall-Kitchen-Raspberry-Peach-Champagne/dp/B001RNYE4C/ref=sr_1_1_a_it?ie=UTF8&qid=1468977744&sr=8-1&keywords=stonewall+raspberry+champagne+jam) with a standard whipped buttercream recipe.