I am doing my first 3 tier (14, 10, 6 inch - round) wedding cake for my niece. I have been making cakes for several years but nothing as critical as a wedding. So I need some advice.
Please keep in mind this is not a business for me and will most likely be a one time event. So looking for best options on a skinny budget as any investment for multi-use would be wasted.
I've used wooden dowel rods in the past but saw posts on SPS and Bubble tea fat straws. I hate cutting wooden rods and thinking the bubble tea fat straws are a good option. Advice?
What separator base/board should I use?
Transporting - I have about 30 mile drive. I could assemble at a friends house closer but would be less comfortable than doing at my own home.
Do I travel with the cake fully assembled?
Storage - We are doing a white champagne cake with a BC/cream cheese icing and raspberry filling. Do I need to keep it refrigerated? How long can I safely have it out?
I'm searching boards for links on any and all of the above just to make sure I do this right!!! Can you tell I'm a little anxious?! So if you have any references handy you can share to make this a beautiful cake for my niece, I would sure appreciate it!!!
OMG....what have I gotten myself into?! ;-)
Here is a picture of the cake she wants me to make...
..... hate cutting wooden rods and thinking the bubble tea fat straws are a good option. Advice?..........
They are an excellent choice:) You will only need 7 in the largest tier and3 or 4 in the center one.
......What separator base/board should I use?.........
You can stack 3 or 4 cake circles together - glue them together OR you can use a masonite board anything that is at least 1" thick. Can also use any cake separator plate.
.............Do I travel with the cake fully assembled? ........
If you are a **VERY!** careful driver :) The cake is stacked (rather than pillared) and has good sizing (vs one that would be say 12,10,8 - which would make it stall and UNsteady) so it should ride w/o any (or very few) problems. I have deliver 100s about that size even farther w/o problems. Being a careful driver does not mean you must drive 10 MPH:) But do watch no one cuts you off that you need to slam on the brakes, rear-ends you or you hit potholes :)
......... white champagne cake with a BC/cream cheese icing and raspberry filling. Do I need to keep it refrigerated? How long can I safely have it out?.......
It will depend on the CrCh B'cream recipe you choose. Earlene Moore has a great one that is room temp stable. Do a google search on her name - it's on her site. Otherwise you are limited to only 4 hours and that includes the time you spend decorating the cake. One suggestion is to make the top 6" tier only 3" tall. I really would look better than 4" tall. I know that is hard to understand but it's an optical illusion.
You don't say when you will be doing this. It's a beautiful cake and doesn't look very hard to accomplish. I'm sure you will do a great job on it.