I have a 4 tier- hexagon shape cake for this Saturday and Im scare to death to even start.
Ive been having nightmares with this cake already, so many corners and on top of that the cake will be covered in BC, I havent done BC in ages, I do mostly fondant.
Delivery is about 1hr away and there will be two additional 2- tier hexagon cakes accompanying the 4 tier one.
Ill use bubble tea straws and one or two center dowels for stacking.
Do you have any recommendations for the delivery?
Im also scared of the whole BC issue, should I freeze the cakes for at least 2 or 3 hours before delivery?
It will be high 76F on Saturday.
I use crusting BC; do you think if I freeze the cakes theyll get air bubbles once they defrost?
Thank you in advance for all your recommendations.
NO ~ do not freeze your cakes before delivery, unless you want bad condensation issues and blow-outs!
Just refrigerate the cake overnight. Hex cakes are actually easier than squares because they are gentle corners, not sharp right angles.
Bubble tea straws and ONE central dowel is perfectly adequate. Don't go crazy with the dowels because too many will perforate the cake.
Don't worry about the hex - it's easy to smooth. Use a bench scraper to smooth each side. Use "regular" buttercream, it's easy to smooth. And, I agree, don't freeze. Buttercream needs to be room temp to be palatable and even in 75 degree + it could take a couple of hours to get to room temp from refrigeration - freezing it could take all day to get creamy and soft. Make sure you use one dowel all the way through all tiers from the top down through and INTO the bottom - this provides stabilization. No worries!
Thank you so much ladies! I wont freeze then.
I crumb coated the tiers last night and it was definitely a lot easier than what I thought.