I'm relatively new at intricate cake decorating give or take the odd birthday. I am in charge of my mum's 60th birthday cake and shortly afterward my own 30th and so want to get them right.
For mum's, I was going to make a checkered quilt red velvet and French vanilla cake, so that each piece was about the size of a Tina wafer (5*5cm square or so) and as deep as the cake. Then guests could take one of each flavour (give or take, I'm a notorious over caterer). The party is at a resteraunt so making them individual sized from the get go should make it easier I think. Each square would be butter cream all around with a fandant "quilt block" on top like a plaque, some with an appliqued fandant butterfly with a blanket stitch pattern in writing icing on the edge, and some with basic triangle quilt blocks. There would be a bigger cake in the quilt for candles and cutting, probably marble.
My plan was originally to put a Tina wafer on the bottom of each to serve out easier, but I'm now thinking muffin wraps or squared patty cake pans for each instead. Which would be best?
The party is 9 days from now, and I'm trying the think what can be made ahead. I was thinking of doing the cakes and freezing them in the next day or so. Would it be best to cut to size then freeze or vice versa? My freezer is nearly older than me so it might freeze differently than a more modern one.
If I want to make the appliqued decoration parts early, I don't mind if they go hard, but would like them edible, could that be done without giving people food poisoning a week ahead?
I have coloured rolled icing/fandant before, but never flavoured it, and I was hoping to flavour the decorations, has anyone tried flavouring orchid brand white rolling icing? I'm not sure if its a brand available outside Australia. It tastes fairly good by itself so I assume it would do alright.
I was going to do the white bases later so they'd flop over the little cakes like a doona, maybe layer the buttercream a bit thicker in places so its not dead flat.
Luckily I have the day off the day of the actual party, but I'm still wondering how long it might take to buttercream 40 little cubes and 1 10*20cm cake. Would it be better to buttercream the day before and just top and detail them on the day?
Sorry for all the questions, normally I'm all for try and fail learning but I would like a special cake for my mum.
Thanks in advance,