I have a question about the SPS. What is holding the top tier on? Do you dab icing on the plate to secure it?
I have transported cakes before, but they were a little smaller. Regardless, I am still very nervous about it.
I'm making a 5 tiered wedding cake this month. I've seen allot of opinions on the forum, but I could really use some experienced advice.
Here are the options I'm thinking through. These are just the ones I thought of. Let me know if I'm forgetting something.
Its going to be a buttercream cake. Its a 1.5 hour car drive. The bottom will be made out of 2 - 1/2" circles of foam, glued together. Normally I put the wilton cake boards in between
layers, but I'm open to other...