I'm hoping someone has done this and can give me some tips. I was thinking about buying the sugarveil system, but have decided to order just a 1 lb of the icing and give it a try before investing. I have a cake due in two weeks that i thought would be the perfect test. The top layer is small piped dark brown dots on white swiss meringue and the bottom a dark brown satin (sugarveil) ribbon. I have some questions about prep and transport if anyone has done this before.
1) at what point should I pipe the dots directly onto the cake the day before or same day - I want them to set, for transport but I don't want them so delicate that they crack in transport. I'd like to keep the cake very cold as it has a chocolate mousse filling.
2) Can I pipe the dots directly onto the cake with a regular pastry bag and a very small tip. Will they run? Will they bleed? They will be on both the top and sides.
3) Am I better off putting the sugarveil ribbon and bow on on site to prevent it becoming to fragile or can I put it on before transport. Transport will be in cold storage for about an hour.
Any help or tips will be greatly appreciated.
I'm just going to bump thiswith the hope that someone can answer my question. THanky you