I'm making a 3 tiered cake for my grandmother's birthday based on the cake pictured, covered in fondant. I will have to travel with it so have decided to assemble the whole thing when I get to the destination. However, that is going to cause a problem with the drip effect. I'm going to have to individually drip the ganache on each layer as opposed to doing it while stacked. Once assembled, I'll then do a beaded border around the layer to hide the fondant edge. I know that I am going to have a hard time matching the frosting for the borders to the fondant color.
A few questions:
Would a dark chocolate border look okay, or any other suggestions? And should that be buttercream or royal icing?
For the fruit, how should I make it stick? If I would have stacked it at home, I would apply the fruit while the ganache was hardening. I'm most worried about the blueberries rolling around whenever someone touches the cake.
I'm honestly probably worrying about this more than I should be, It's for all family or family friends, they're not going to care. But, I'm a bit of a perfectionist.
I would do a small bead border in white, either royal or buttercream. Attach the fruit with tiny dabs of ganache. Once it sets it won't roll.
to clarify: bring a little extra ganache with you, heat it up and use it like glue to attach the fruit.
Thank you. I figured that is what you meant. My brain didn't even realize I could get a whiter icing with royal icing instead of trying to whiten the buttercream . I'm doing a test cake in a couple weeks, so will be sure to try it out.