Help!!! First Wedding Cake!!!

Decorating By kharker711 Updated 15 Jul 2013 , 2:03am by maril09

kharker711 Posted 6 Jul 2012 , 1:22pm
post #1 of 6

I am delivering my first wedding cake tomorrow and am freaking out a little bit about how/when to finish it. I live in Texas and it is HOT HOT HOT down here. It will be a three tiered vanilla cake, covered in buttercream frosting. My question is, can I frost the cakes tonight, put in the dowel rods and stack them and then add fondant ribbon to the bottom of each layer tomorrow before I leave? Or should I add the fondant ribbon tonight? I need to keep the cake in the fridge because I don't want it to melt.... I've read that fondant can bleed if you put it in the fridge. I usually cover the cakes completely in fondant and put them in the fridge. I've never had a problem with the color bleeding. This is my first cake using fondant accents. Any help would be greatly appreciated!!!! The frosting will be white and the fondant ribbons are black, deep purple and royal blue. THANKS!!!!

5 replies
suepers Posted 6 Jul 2012 , 3:43pm
post #2 of 6

I'm far from an expert, but I think either way would be fine. I've used fondant accents on BC, placed in the fridge, and never had a problem with the color bleeding. Good luck!

maril09 Posted 6 Jul 2012 , 4:28pm
post #3 of 6

I can tell you from my first wedding cake experience - do not stack the tiers until you get to the venue. I stacked a three tier buttercream in 100 degree weather and had to drive 45 min to venue. Even with all the support dowels and each layer being on a cake cardboard, the cake tilted slightly. I am making another one this summer and will put everything on each tier on it's own board, then stack them at the site. Will not risk tilting again because of heat.

carmijok Posted 6 Jul 2012 , 5:09pm
post #4 of 6
Quote:
Originally Posted by maril09

I can tell you from my first wedding cake experience - do not stack the tiers until you get to the venue. I stacked a three tier buttercream in 100 degree weather and had to drive 45 min to venue. Even with all the support dowels and each layer being on a cake cardboard, the cake tilted slightly. I am making another one this summer and will put everything on each tier on it's own board, then stack them at the site. Will not risk tilting again because of heat.




How can you avoid a mess if your cakes are not covered with fondant.. just buttercream? Especially with the heat? Wouldn't the process of stacking soft bc be a potential disaster in the making?

I don't cover my cakes with fondant. When dealing with a buttercream cake I use fondant decor all the time. And yes, I keep them in the fridge until the last possible second when it's particularly hot outside (get your car cooled off before putting your cake in). I've not had an issue with bleeding. Fondant will get sticky when taken out of a cold refrigerator and put in the heat...but don't touch it and it will be fine. A cold b/c cake makes delivery much easier.

kharker711 Posted 6 Jul 2012 , 5:50pm
post #5 of 6

Thank you so much for the tips!!!! I said I'd never do wedding cakes because it is such an important day and it's a lot of pressure. But.... it's for a family friend, so I couldn't say no. I'm praying it goes well! I'll post pictures either way!

Thanks again. I really appreciate the advice!

maril09 Posted 15 Jul 2013 , 2:03am
post #6 of 6

AAm wondering how it went... I made sunflower wedding cake a few weeks ago and stacked it at the venue. It went well. Hope yours went well too.

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