I have a groom who wants a strawberry short cake for the wedding cake. 4 tiers of strawberry shortcake, the angel food kind.
He found someone in my area who said the could do it, but he thought she did not have much experience.
I told him no way would I stack it, but maybe it could be done on separate stands on the cake table.
But now that I think about it, SPS might be able to do the job.
My other concern is the whipped cream. Will it really stay stable that long? Maybe I could use whipped topping?
OMG...What about strawberry juice? Won't it be a mushy mess?
Angel food cake is not popular with my family so any advice would be appreciated.
I have done a strawberry shortcake anniversary cake before..but I DID delete the whipped cream because i could not see myself working with that and worrying about it being messy.
I only used the whipped cream on the top of the topper. I used regular buttercream for icing the sides on both tiers. for the filling in between the layers, i created a dam using a 12 tip then i spreaded the strawberry fillling. i did not use sponge cake though.
I think if they are really wanting the sponge cake, you are on the right track, I think, with doing staggering stands.