Hi All, I am making my brother in laws wedding cake for him this Saturday and was wondering if any of you had any comments on what would be the best white and cocolate cake combinations (recipes) to use?
I will be making it 3 tiers. They will be bottom (12 inch) chocolate (I was thinking of doing Toba Garrett's Fudge cake), middle (9 inch) some kind of vanilla, white, maybe WASC, I'm not sure (that's what you guys are for ) and the top will probably be chocolate or a combination of the both. All tiers will be 3 inches high, torted and filled with buttercream. I will be icing them with SMBC. I made this last night (Toba Garrett's recipe) and frankly was not impressed with it as it tasted like a mouth full of slimy butter, but I just kept adding icing sugar and more vanilla until it tasted really good. I will also be making Indydebi's Buttercream as a back up. I will then be using MMF on top of the buttercream and attempting to make some butterflies with RI.
I have a few other questions?
Can I use cookie pop sticks as the dowels or should I use the wood ones?
Do I have to put one in the top through the entire cake or can I just put them on both the bottom and middle layers?
I will also be making flowers withthe Wilton flower press and flower set. Can I slighty tint them with gel colour or do I have to use the petal dust? This is not to colour the entire icinf but just to paint different hues in them to give them a little more real look.
I know these are alot of questions but if any of you awesome ladies could help me out that would be great!
This close to the wedding date, i'd go with the WASC (White Almond Sour Cream) and the Chocolate version of the WASC cakes. it's simple and reliable and good. I would use wooden dowels and i've read that it's best to use the center dowel thru the middle for extra, extra support, especially if you are transporting a finished, stacked cake. i don't know much about tinting the flowers.