I am beginning to get a bit nervous of this cake.....it's due in March. I am wondering does it HAVE TO BE IN FONDANT or can I do some fondant/some buttercream? The customer is not crazy of fondant.....and I am beginning to panic a wee bit.....
Any suggestions are appreciated....I know the 'topsyturvy' is going to be almost difficult to decorate in buttercream...but can it be done with a little effort?
I don't see why it can't be done in Buttercream. Having it smooth is the biggest concern, I'd think. Attaching decorations to BC isn't all that troublesome. You can make the decorations out of gumpaste with wire, and then they'll adher very well. Place the wire in straws so it doesn't touch the food. Cakes are decorated all the time using BC, you'll be just fine.
This is what she wants:
1st. tier: Chocolate icing with fuschia and lime green polka dots ( Dots could be of fondant) if needed
2nd tier: Chocolate icing with wavy stripes of fuschia and lime green stripes..again, fondant
3rd tier: Java Blue diamonds (think Vera Bradley purse here!) on chocolate icing. Quite interesting.....very different!
I am thinking that I can do fondant and bc...still in the works here.
I know the smoothing is an issue.....going to attempt to do a dummy with it and see what happens.
Most of the decorating can be done in Buttercream, if you prefer. The diamonds are what I see as the most desirable out of fondant, sharp corners and such. I agree, a different idea, I look forward to seeing the pics.
You can absolutely do this in buttercream with fondant accents. Just smooth your icing well and make sure to mark your diamonds before the icing is too dry so it doesn't crack on you. The topsy turvy fourth of July cake in my pics is buttercream with fondant accents.
You can easily do a topsy turvy in buttercream. I made one for new years (in my pictures) that is italian meringue buttercream with fondant accents. It might take a little longer to put together and smooth but I didn't find it too dificult to do. HTH
Talked to the mom yesterday....and the young Sweet 16 only has a guest list of.............
25! Now how in the world am I supposed to make a small enough 3 tier cake for 25 people?! I told her that they might have to eat a lot of cake. She laughed...and said sure! I have heard how good that your cakes are.....and I am going from there. Sigh.....I was kind of hoping for at least a large group of partygoers....who might get to see what I can do. Guess I set myself up for disappointment from the start.......but I still have to make $ to do this......so I will still be going to do the tiers.
At least she has heard how good my stuff is.....that's a positive. I was just thinking of my first big Mad Hatter being BIG!
I had the same problem with the small guest list and ended up buying pans 2",3",4" off ebay for layer one. It still turned out to be alot of cake.
This was my 1st Topsey Turvey. I did mine in fondant, NEVER again! I am a BC icing decorator and not gifted to using fondant. Here is a pic of my cake, it slumped. My supports weren't too good. I would definately say BC wouldn't be hard, just make sure you let it crust well.
I think that it would be just fine. Just make sure that you dont have all of the layers pointing to one side, or they might start to slide off. Just cut them so they are some what centered. Good Luck! Make sure to post a picture so we can all see how it turned out!
check out this link, there are lots of mad hatter/topsy turvey cakes.. Most of them seem to be done in buttercream.