I am making a 1920's theme cake for a friend. I am going to use the wafer paper to make a feathery "skirt" on the bottom level. I was wondering what was the best icing to stick the wafer paper too.
My preference would be to not cover the cake in fondant and just use delicious SMBC but I am worried that it will leech into the wafer paper and make it soggy.
The main thing with wafer paper is moisture and humidity, so I'd avoid sticking it directly to buttercream ahead of time. What I'd do, though, if I wanted to do what you're talking about, is to stick the feathery pieces to a panel that's the same height as the bottom tier, then wrap the panel around the cake right before displaying it. The panel of wafer paper would be what was touching the cake, not the individual feathery pieces, and if you wait until right before display time to attach it it won't have time to suck up a lot of oils or moisture from the cake and soften up.
You'll also be able to remove it from the cake before serving, because let's face it, wafer paper doesn't taste good, and you don't want to eat a bunch of feathery pieces stuck to a cake.
And I was going to add...Whatever you do, don't refrigerate the cake, because when it comes back to room temp the condensation that forms is what destroys and warps the wafer paper. You can put wafer on a cake beforehand and leave it at room temp, but if you refrigerate the cake with it on the cake that's when you can run into trouble.
I have put wafer paper on ABC and had no problems. Don't know how it will work on SMBC.
Thanks, I'm thinking I might do a practice run this weekend.