Ok, so I finished the top two tiers for my practice cake. I do not like the ribbon that I made for the bottom tier so I think that I will just buy one for the actual day. She wanted the ribbon to be kind of wrinkly looking, but she wanted me to try it in fondant first. Anywho... My biggest problem is that I do not know how to get it so that the cardboard doesn't show... the example cake she gave me is out of fondant and has no border on the bottom... and you can tell that there is kind of something separating the cakes but only if you are really looking. I think that a border would ruin the look of this cake... and I know that she would prefer it without one. Any advice? Also, when I make the actual cake (which will be 12,10,8,6) will I have to put a center dowel in? If so, how do you get it through all the cardboard without messing anything up? I sharpen the end... but it still seems to me that it wouldn't go through properly. I am also a little wary because someone else is going to have to set it up besides me because I will not be there the day of... Anyways... any and all help is appreciated Thank you!
Can't help you with the border issue, as my fondant cakes have always had some sort of border.
But, as for the center dowel....even though I'd read lots of times that it would go through easily, I was doubtful. So, I cut holes about an inch in diameter in the center of each cake board. That gave me a little wiggle room, in case my aim was off. The dowel went through like butter!
The way to get it so the cardboard does not show is to "caulk" it with royal icing of the same color, which you pipe, smooth and let dry.
It's like the space between your wall and bathtub, bathtub and floor etc. etc. Same idea. It's filled in with caulking to make it look smooth and like it's joined.
Thanks Crimiscle! I will do that for my center dowel. How long is it safe to have a cake set up? I have to deliver the cake to her on Thursday morning... her wedding is on Saturday. I was planning to just give it to her in seperate pieces and letting her pick someone she trusts to set up the cake... but with the problems I am having with the cardboard showing I would really like to set it all up myself. But, would that be too long to have it set up? If it's all sealed nicely. (she knows about the time frame and everything, because it was all part of the deal)
Thanks Audraj! I never thought of that. How do you ensure that you are able to get the icing the exact same color?
There is another thread on this and they suggested on there to cut the cardboard smaller then the cake... Here is the link to the thread and you can find it. HTH
Crimsicle has a great idea about the holes in the cardboard when center dowelling.
Also, it looks like you have used corrugated cardboard? That is why it shows. Use proper cake boards which are thinner yet still strong. Or if not strong enough for you, stick 2 together. Be sure to trim the fondant at the base of the cardboard, so that the fondant also covers the board.
I must say, you are very brave to let someone else assemble your cake! Since you are center dowelling it anyway (and I assume, using more dowells to support each layer), you might assemble it before transport.
First of all, you piping looks gorgeous! And I love the colors.
I was terrified to do my first center dowel as well, but it really is quite simple. I used bubble tea straws for supports and foam board for my cakes to rest on, sharpened the dowel with a pencil sharpener and used a small hammer to get it through the foam board. You can do it!
Make sure you have something to cover up the top of the dowel. (flower or something) Good luck!
That is what my cake boards look like too!
Could you use icing or fondant to cover up the cardboard?
Cute cake by the way!
Ok, so I tried the caulking thing... It didn't really work... I think that my cardboard is just a tad bit too thick... but I live in a small town so I can't go buy new stuff... this is what I think I will do:
1) Squish the cardboard so it is not quite so thick
2) cut it a tad bit smaller than the top tier
3) If there still is a gap... do some caulking (although I am still unsure of how to get it exactly the same color)
Thank you all sooo much for your help! I will try to remember all the advice so that I can put it into practice.
So, do you think it would be okay for me to completely stack the cake on Wednesday (so I could decorate it stacked)... and then have it stay stacked until Saturday? I am just scared that it will start drooping... any advice??? I would really like to stack it myself... mainly for decorating reasons... but I have to leave Thursday morning... so I need to give it to her by then. Thanks again for you words of encouragement and wisdom!
First of all, I love the cake! For the border, you could try to trim the fondant below the cardboard. So make sure the cardboard is a little smaller than the cake, lift the cake while you are trimming and try to trim and seal to the bottom of the board. I always try to do this, but so far I havent been successful in getting it perfect, but I am sure it can be done!
But if it were me, I would suggest a real ribbon border. Could be the same color as the cake or maybe in the white. I think it would look better anyway personally. Then it would flow nicely into the fondant covered board. Then trim the board in the same color of ribbon. JMHO!
Okay, just looked at the picture again. I thought the bottom was the cake board, now I see that it is cake. But still I think a nice ribbon would look good and then cover your cake board in fondant as well!
Oh and one more thing about the center dowel. I also cut holes in the cardboard and then stick the center dowel in the bottom tier. Then I lower each cake onto the dowel through the hole. This works wonderfully because you are sure to get it centered properly (if you make the hole in the center or the cake board) and also then you dont have to patch up the top tier (just be sure the center dowel is a little shorter than the combined height of your cake!)
Is there any way you could cut a hole in the fondant, on the base, to fit your cardboard, exactly and then put your circle down in it. (As if you were taking a circle cutter and replacing with a different color of circle). You could still have the cardboard circle a touch smaller than the cake and then it would all be covered. Don't know if it would work but I thought I would throw it out there. It is beautiful! You did a great job!
Merissa, I had been planning on using a real ribbon after this attempt, because it does look pretty sad! That is an interesting idea gabbenmom!
Anyone have any advice about how far in advance you can stack it? Is wednesday waayyy to soon. I feel like I don't really have a choice... but I need to know wether it would work... because I would hate for it to not turn out for them.
Thanks again everyone!
If it is stable and stacked, it should be ok if you stack it on Wednesday, with the wedding on Saturday. If it was structurally unsound to begin with however, then leaning is a matter of time, and according to posts on 'Cake Disasters' the collapse usually manifests itself within the same day. If you stack it on Wednesday and it is still ok Thursday and showing no signs of leaning, then I would say it is stable and will be fine.
You could pipe a plain rope border around the bottom in white, which I think would go with the design, if need be. Otherwise, to get caulk exact colour, dissolve some of the coloured fondant with a bit of water (to the same consistency as a medium royal icing would be) and use that.
I am sure it will be spectacular! Be sure the bride knows how to transport it properly!! That stage is always nervewracking.
For getting the caulking the exact color, you just have to play around with it a bit.
As for stacking on Wednesday - I think it would be fine. Make sure you cover your cardboards though with foil or something (on both sides) as moisture will seep into the cardboard and it will not be sturdy enough to hold up a cake.
I think it looked really good with the caulking that you did.
And your piping is beautiful.
Thank you so much ladies for all your help!!!!
And, thank you all so much for the encouraging words... it is such a great support!
You don't have to cover the cake to prevent fondant drying out - it is fondant's nature to dry on the top anyway. If you have a large box, you might want to cover it to prevent dust, pests and accidental knocks.
Looking forward to seeing the pic of the finished creation!
Thanks for the help redred!