Hello everyone! I'm in major need of help. I was just asked to make a taiko drum birthday cake, like this one:
I have only had minimal experience working with fondant. I need some ideas on execution. I was thinking of baking the cakes in a pyrex bowls for the two tapered ends and some round cakes for the center. I would also be using cake boards between each layer for support and doweling.
Does this sound like a workable idea or can someone else offer me some advice? Also, does anyone have any ideas on cake flavors? Am I limited to non parishable fillings if I plan on keeping the cake out overnight to avoid putting a cake covered in fondant in the refrigerator?
Thank you so much! You will all be a major life saver!![/img]
Am I limited to non parishable fillings if I plan on keeping the cake out overnight to avoid putting a cake covered in fondant in the refrigerator?
Yes, perishable fillings will spoil if not stored properly - so refrigeration will be required until the cake is served.
Once option is to use the sleeved pastry fillings (shelf stable), as the filled cake doesn't require refrigeration:
Amount of filling needed by cake size: