Afor those of you who work/have worked at Walmart or any other commercial bakery, how do they ice dummy cakes? I believe they dry hard so when anyone touches it, there aren't any dents. Did you use plain old crusting buttercream or spackle? I have to make dummy cakes on a wedding cake this weekend but I'm afraid movement during the transportation process might dent the icing somehow since the styrofoam is so lightweight. I would appreciate any advice! TIA! :)
Everything CWR said :)
I would use real icing, it doesn't have to taste good, but you can tell the difference in appearance.
Spackle will melt gumpaste/fondant if not completely dry first, (ask me how I know :P), and cracks very easily. Perma ice is much harder to work with than real icing or spackle, it is extremely thick, and what you can put on it is quite limited.
Just find a box that your cake board fits in snugly, then if it slides, the box will hit things, not the cake. I have a big non skid plastic mat in the back of my truck, and I actually duct tape the box down to it when moving a really lightweight cake, so that it wont tip over. It looks really strange, but works well :)
Worked at a large box store bakery. The decorators used buttercream but they did get damaged. So the cakes were redecorated monthly or if the bakery asst. manager wanted it done.
AShdvl is right Plus we were told to spray it with hairspray for it to harden some.