I am making a special cake for a friends mother. The issue is she lives in Virginia- and we are in New York... so my friend is picking up the cake on Wednesday, driving to Virginia, and serving the cake on Saturday!! Obviously I will need to start this cake on Sunday in order for it to be done Tuesday night!
It is an open bible cake with edible images of their family on it, so I will be covering in fondant which will help keep moisture inside of it, but my questions are....
What would be the best type of cake/fillings to keep the cake moist? (can I freeze cake with the filling in it - and would that even help?)
Would buttercream or ganache work better under fondant?
Also- I've never worked with edible images before...is it possible that they might melt if they're on for so long? Should I put them on a piece of dried fondant?
I appreciate any suggestions!
any suggestions? about the filling...edible images...freezing????