I respectfully disagree with your last statement about knowing what you can do when accepting a wedding cake order. I say yes to everything then talk it over with my cake club members. They always have helpful suggestions for me. If you continue to "stay safe", then you won't grow. And all of us know that pushing yourself is what we all do in this business - to make each and every cake even better than the one before. How many times have you heard the pros say that the real reason they accept a TV cake challenge is to push themselves beyond what they thought they could do.
Bravo!! Well said! We'd all still be using bridges and separations and fake plastic ruffle and swans if we didn't step outside our comfort zone. That is, if we even had stacked and tiered cakes!!! Someone has to be an innovator, might as well be you, or me;-)
I really want to see this pattern tried with chocolate brown Pastry pride on a toothpick, swirled in the white...or white on brown. You can mist the bettercreme to keep it moist while you work, so you're not dragging skin or crust around.
I have half a mind to try it myself...