I will be doing a 3 tiered wedding cake with 2 inch seperators in between the tiers for flowers. The cake will be something like the lace design on the link below:-
I will not be having the lace trim at the bottom. I can't decide which one of the 2 designs looks better as I don't know weather to get larger cake drums or not
I am not that confident on my edges. How can I make sure that I get a flawless edge at the bottom and without ruining it when transporting?
I'm a bit confused about what you're asking.
Ok i hope i understand what you are asking if your asking what cake we like best i love the second one and second you mention that you are worried about the edgeing cake number 2 has ribbon at the bottom of it so that should help with that problem make sure if you do ribbon that you use greese resisted ribbon
I think I understand what you're saying... I personally don't like the larger drums if you can get your edges clean.. I like it flush with the cake so it looks like it's floating. But that depends on your comfort level if you can get a clean edge on the bottom.
When I do cakes like that, I actually elevate the cake on the smaller separator (I use 2 inch foam for stability, not pillars) when covering in fondant. After smoothing it out, I carefully use my fondant paddles and rub it against the bottom cardboard edge to "cut" the excess fondant. Then I just take it off the separator, use a dab of melted choc or buttercream to glue it on a board 2 inches larger (6" round on 8" board) for transport, the remove from transport board and stack on site.
Hope that makes sense.
Thanks Aileen for your tip. from what I understand, you ice the cake while its on the actual seperater (I had never thought of that). Isn't there a chance of it toppling over?
Once you transport it on a board 2 inch larger then the cake, how do you take it off and place on the seperator (I will use the blocking method placing a dowel on each corner of the seperator) without damaging the edge / bottom of the cake. Should I buy a cake lifter?