I have a client who booked her wedding cake a year ago. She is a lovely lady but prone to dithering and changing her mind. We have already been through a 2nd consultation/tasting which is something I don't usually do but as i said they are lovely people. So with one major design change (re costed accordingly) and a couple of tweaks (no big deal) I have this morning received an email saying that she has seen an upside down wedding cake in a mag and loved it and could I do their wedding cake upside down?
Now my first personal reaction is "yuk, that won't look good at all" but apart from my own view on this, my feeling is that it is a structural headache.
* It will need an extra central column support anchored in the base because each ascending tier is larger than the one below.
* Each of the tiers will have supporting dowels but turning it upside down will mean that all of the size and weight of the cake is being supported by the dowels in the 6" tier (difficult to get any more than 5 dowels in place). With a standard 12/9/6 for example the cake weight can be supported by more dowels.
* This cake features a deep 6" tier which is less stable than a standard 6" so that adds to the structural instability.
*Even with extra central support this cake could not be transported pre assembled so it would need to be assembled in situ which require some of the actual decoration to be done at the venue - not ideal.
I have seen the custom made stands for these cakes although the design of this cake will not work with one.
I think the only option for this is to make the upside down cake as a dummy with cutting cakes to eat.
Ok, I know it seems like I have already made my mind up on this one but I want to get your opinions and ask if anyone has made an upside down cake an what your experience was.
I had a look on Google images at these and I have to say I just cannot see the point of turning a cake upside down!
Thanks for your comments