I am not trying to rain on your parade at all but this sounds like a disaster in the making that could very well put a damper on the happiest day of your life. There is much more to making a stacked cake than making good fondant. Cakes settle and bulge if not done properly. They require boards in between and support systems. Are you sure you want to risk it? It sounds like you are experienced at baking but not so much with cakes? You do not want to get close to the wedding and have to be searching for a last minute baker. If cost is an issue this could end up costing you a lot more in the end...not to mention what it will save you in time and pulling out of hair....The last thing a bride needs is to walk into her venue and find that her cake is collapsed upon itself. If you do choose to tackle this then I wish you the best of luck!
I am actually. I can make a mean scratch made crossaint, and puff pasteries. I'm all about pies and other baked goods. I've made gummies before! Cakes have not really caught my attention. You do bring up a good point. The only thing I have to say is that my budget is super small. If I can shave a few hundred by making my own cake then so be it. I am determined, and I can teach myself anything if given adequate time. And I have a cricut cake machine that will cut out pretty images for me. And if I don't have cake because of a disaster. Stuff happens. At least I can say I did it myself! I'm not one of those fussy brides. I'm just poor.
You've mentioned that your sister works with fondant etc. so maybe she can help you? (If she lives close to you of course...).
Did you let the gelatin bloom before you dissolved it? It will have a much better binding capacity if you leave it to bloom for 10-15 minutes.
Otherwise, I agree with the PP - maybe more glycerin? Oh and did you let the fondat rest for at least 6-8 hours or overnight?
I'm not on good terms with my sister. But she does let me raid her stash of food colors. I did let the gelatin rest. The fondant did rest a couple of days. My directions mentioned nothing about letting the mixture cool slightly before adding it into the sugar. That's a thought.
It was just frosted (not very well) buttercream. That was it. No other decorations, nothing, nada. Just four fresh daisies stuck on top. After discovering the process of wedding cake decorating, I can very well appreciate the cost of a decent cake. Because of all the labor and effort put into it. Her's was not, it was just thrown together and the price they charged her (500? I think? Not even delivery) Was just highway robbery. Cake prices in my area are like...woah... (well not really, I just have a wedding budget of a grand)
I wasn't raised kosher actually. I'm neo-pagan, we don't have a kosher set of laws. My fiance is the Jew, he's reformed so it's easier (like being okay with non Kosher brands and stashing bacon in the fridge) but some of the rest of his family are the ones that are conservative. They're the ones that are Kosher. The good news is I'm on good terms with our Local Rabbi so he's agreed to bless my kitchen as a favor for the wedding. So the cake is through and through kosher and no one complains.