I'm making my friends wedding cake, and some of you have been nice enough to answer my questions about it. The wedding is tomorrow, the cake is in my fridge filled & crumb coat done. My question, i'm going to decorate tonight, but I have fondant/gumpaste daisies to attach. I was planning on refrigerating after I have the buttercream (i'm using SMBC) on and the cake assembled (this is only a 10 & 6 inch square stacked cake..nothing big), this way the buttercream is hard and when I deliver it at 9am tomorrow I was going to attach the daisies on sight. Then the cake will sit at room temp for the rest of the day, the wedding is from 3pm-9pm.
How should I attach the daisies? I was going to use royal icing and attach them once delivered, the buttercream will still be hard (i think?). but once the cake comes to room temp over the course of the day, will the daisies then slide off? I don't want to attach them tonight and refigerate beacuse then the daisies will sweat.
I'm also making 60 cupcakes for a cupcake tree...saw going to use SMBC on those too and refrigerate tonight and then have them out at room temp tomorrow on sight at the wedding, this should be okay right? They will also each have a daisy on top of the icing swirl
I've never used SMBC, so I don't know how it sets up. I was under the impression though that it didn't crust, maybe I'm wrong on that.
If you were using regular BC, attaching the flowers on sight would be fine, using either royal icing or BC.
Hopefully someone who uses SMBC can answer your question. Good luck
thanks. I really love SMBC...gosh but now i'm second gussing myself.
bumping in hopes someone can help answer with SMBC and Fondant accents. I don't mind that it doesnt crust, but if the fondant accents wont stick to it unless it does i really need to know!!
How did this end up turning out?