I'm going to be participating in a Vendor night program soon and wanted to take along a fancy dummy cake, (along with a couple of 1/4 sheet cakes to give out samples.) Is there anything special I need to know about doing a dummy cake in advance? I tried to do a search of the forums, but couldn't see any results listed. (???) I was planning to wrap the dummies in press-n-seal and frost over the top of that, will that work? This event is coming up quick, and I need help please! TIA!!

That'll work!!! Just a note: if you are using fondant make sure to sand the edges or it will tear the fondant (or use a rolling on the edges)

Good Luck!!!

You're on the right track momsandraven.. I cover mine w/the press and seal wrap, frost over that really well (2 coats of icing)... smooth it just like I do my regular cakes with a Viva papertowel as fondant takes on all flaws in your icing ... then I apply the fondant... when you're done with the dummy, I just pick mine up, get over a waste receptical and peel off the saran wrap and toss it all away ... everything is reusable good luck and let us know how it goes for you!!

Thanks charleydog and Cheryl! Next question is:I originally thought that dummy cakes had to be done in royal icing only, but have since read about doing dummies w/BC. I'm not a fondant-fan so I'll skip that for now. Do the cakes look nicer done in royal or BC? What's your opinion?

I think they say royal because it lasts forever... I have never used BC I used fondant...sorry...

Go with what you know. The advantage of royal icing is how hard it dries so it is more forgiving to bumps or mishpas along the way. Also, it is something that you tend to keep for long-term display purposes. By using buttercream you will still be susceptible to any problems that you would face with a 'normal' cake. If you are planning to use this as a one-time deal go with the buttercream, just be as careful with it as you would a real cake.