I'm thinking of doing a dummy cake like this for practice, but wanted to ask if it would be a real cake (or even for a dummy cake), how would you attach that large draped piece of fondant, without it tearing?
Also, if it were a real cake, and with me usually traveling with the tiers unstacked, how would you advise assembling the cake on site, and adding the drape at the venue? If I would travel with a stacked cake, a 3-tier cake would be super heavy for me to lift!!
And any idea on what mold it could be for the gold border on the 3 tiers around the sides? Thanks much!!!
AYou would use sugarveil, not fondant.
Maybe this thread OP can help you out?
Well, it looks like fondant, doesn't it? If I use sugar veil, can it be colored, and opaque like that?
Thanks for the link Rfisher! I sent a PM to the OP on that post... hoping to hear back... anyone else can please help? TIA!
that is beautiful. I did a google on the image - it looks like the draping is white chocolate dough : http://www.flickr.com/photos/14559934@N04/4487375301/in/photostream
Thanks kpny! So it would be modeling chocolate then.... but I am still not sure if I can maybe create the drape, and carry it separately, then stack the cake onsite and arrange the drape on the stacked cake?
Will it be too heavy if made out of modeling chocolate? Will it dry, if I make it the night before, then travel with it separate, and arrange it on site? Thanks!!