So I was asked to make 70 petite cakes for a wedding this weekend.. Here's my questions...
1). should I cover each of the cakes with rolled fondant or should I use the quick pour fondant? I ask this because I need to know which is the best method to handle the cakes when decorating and serving.
2). Do I use anything underneath each cake? Like what are the cakes sitting on?
Thank you in advance for your input.
Rolled fondant is going to take a long time. I've done it that way but never as many as you need to do.
I'd do poured fondant because it's faster.
You can get little rounds for the cakes to sit on, or you can use cupcake or jumbo cupcake liners flattened out or you can use mini paper doilies. Doilies or liners are not going to provide any support for the little cakes, so those only work if they're going to be on a tray or plates or something.
This weekend? I think poured fondant is the way to go. I just covered a dozen mini cakes to put on top of a cake and it took me forever and the mini cakes weren't all that easy to work with.
You will need a cardboard circle under each cake.
We did 30 of them in buttercream and then covered in MMF. I think they were 3" rounds and we placed them on a 4" square and placed them in clear boxes that the bride provided. There's a picture of them in our photos. They were time consuming, but once we got in a groove, it went a lot faster!
Where do I find cardboard small enough.. or do I have to cut them myself?
THIS weekend? Oy..... you'd better start NOW!! Those things are time-consuming!
yea... i see that... and I still dont know if I should use the quick pour method or the rolled fondant... but I need to decide quick.. lol
Ganache is an option for covering the cakes. It sets up firm, is easier than rolled fondant, and tastes much better than poured fondant. If you need a color just use the oil-based candy colors. Just a thought. Good luck.
I'm no help her, but I just wanted to wish you GOOD LUCK!