I am doing a wedding cake similar to this one in a few weeks and have never done the draping like is done on the second tier of this cake. Is the tier covered with fondant first and then covered "completely" with a thinner fondant layer or just a strip that is draped? If it is just a strip, how do you cover the seam? Any suggestions would be greatly appreciated.
It does sound like your cakes are taking a long time to cool. I typically bake my cakes, allow them to cool a little while, wrap and then freeze them. (Freezing them helps keep the cake moist and I freeze them even if they will be iced the following day.) This should solve your problem. HTH
I typically use indebys buttercream icing on my cakes but am now venturing into the world of cupcakes. Should I continue to use her crusting buttercream recipe or should I go with a non-crusting one? If you think it should be non-crusting, what is your go-to recipe?
I've used rice krispie treats a lot since my original post. This is the way I do it, maybe others have a better way but it has worked for me. Measure the rice krispies out first, crunch them, and then add the marshmellow. I cover mine with buttercream or candy clay to smooth out the bumpy edges. Leave the fondant a little thicker than normal so it gives you a smoother finish. HTH.