AHi all, I am doing a 4 tier wedding cake in a couple of weeks. Alternating vanilla and chocolate buttercream tiers. The problem is, the pic that they gave me has no borders at the bottom of the tiers. Each tier will have a contrasting fondant ribbon, but it rests a half inch or so above the base of the tier. The question is, how do I stack these without blemishing the buttercream and how do I get a clean transition along the tier cracks without having the vanilla and chocolate bleed into each other? Thanks very much!
Would your cutomer let you put the fondant ribbon at the base of the tier instead of half an inch up?
APossibly. I can't be sure from the photo, but it looks like the original may have been done in fondant...allowing for a clean seam at the bottom. If I can't figure out a way to make the transition clean, I may have to ask her if I can amend it since she is requesting a different product. Just thought I would ask in case there is a technique that I don't know about.
Have you ever seen this video - Edna is amazing. I am sure the cakes are nice and cold
The video is on stacking but it shows how she is able to get the cake smooth with no boarder
AThank you for the link...I have seen it several times. You are right, Edna is amazing! My problem is that my tiers are different flavors, so I can't really do the "grout line" effect like she has shown to hide the seam. I may just have to freeze them, try to stack them the best that I can...and if I can't get a clean line, move the fondant down to the base of the tier. Thanks for your help!