I have a last minute client (she's getting married THIS FRIDAY) who fell in love with this cake:
She has requested I duplicate it almost exactly. I have never done sugared fruit before but I searched the forums and I think I have all the info I need for that.
My question is what would you use to support the weight of the fruit to keep it from crushing the edges of the cake?
I sent a PM to the original decorator but with it being so close to the wedding (and Thanksgiving) I thought she might not see it until it's too late.
I would be forever grateful for any advice.
I made a cake with fruit on it. I staked the fruit with skewers and stuck them into the cake. It worked out fine. I used very small lemons and limes. For heavier fruit, you may want to use two skewers. The grapes I would add on site.
So, in essence, the fruit is "suspended" on the skewers rather than sitting on the cake?
(I apologize if that's an ignorant question but I just want to be sure I don't do the wrong thing and crush the cake.)
Just an idea but couldn't you sugar artificial fruit (to cut down on the
I have assorted fruits from Hobby Lobby that you can't tell aren't fresh until you pick them up.
Thanks for responding, JanH. I had thought about artificial fruit but the closest Hobby Lobby or Michael's is over 2 hours away. Even Wal-Mart (IF they had anything like that) is over an hour away for me. With the holidays and my other commitments, I just don't have time. Also, I think she really wants real fruit.
Is there anyone else out there with experience on this subject?
I guess not. Thank you bakery_chick and JanH for your advice. Happy Thanksgiving to you both.