Black Fondant Over White Buttercream

Decorating By momsbakery Updated 24 Nov 2009 , 8:59pm by momsbakery

momsbakery Posted 24 Nov 2009 , 2:17am
post #1 of 5

Hey girls!

I have a wedding delivery next saturday which pic is attached. The cake is a "ponque" with rum syrup, the filling is caramel. I have to deliver the stacked cake at early morning because the reception will be out of town al night. I have two questions; can you help me?

1. Will the cake stand the trip to the reception stacked and in one piece!!(the place it´s about hone hour far, no dirty road!!)

2. Does the cake has to be refrigerated because of the syrup?

If so, will the bc form condensation so the black fondant ruin the the cake?

Don´t want even think about it!! icon_surprised.gif HELP!

4 replies
JanH Posted 24 Nov 2009 , 9:57am
post #2 of 5

Sugar syrup doesn't require immediate refrigeration. And rum never needs refrigeration.

How much syrup did you use? Just enough to flavor the cake or is it dripping...

The Bacardi rum cake doesn't require immediate refrigeration. If your syrup recipe is similar you should be okay:


momsbakery Posted 24 Nov 2009 , 4:41pm
post #3 of 5

The groom wants it the moistest as possible!! I told him it can´t be dripping because it would affect the stability of the cake, specially when it will travel stacked till the reception place. I´ll be using this recipe for the syrup:

1 cup sugar, 2 cups water and 1/4 cup of rum... I won´t be using all the syrup, maybe just half of a third of the recipe for a 10 inch cake (2 inch deep), so it won´t be dry, because the ponque is a little dry. I hope get the couple expectations!!

cylstrial Posted 24 Nov 2009 , 7:22pm
post #4 of 5

What are you using? Dowels? Bubble tea straws? Or SPS?

momsbakery Posted 24 Nov 2009 , 8:59pm
post #5 of 5

1/3 inch wood dowels, I can´t get the cardboard ones here in town. What is SPS?

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