I have a few questions about the details of this cake! I have all but worked out the transportation and minute detailing of this cake and hope I can get some help from all of you!
Detailing: My client wanted buttercream but I have convinced her it would be better to do this in fondant. With the white background and black stencil work, I just feel it would be better due to the transportation of this cake. Please let me know what your thoughts are on that. I am more comfortable with buttercream but can definitely work with the fondant.
Transportation: Here is the doozy for me. The venue is 6 hours away and the bride's aunt is my friend. My friend is going to pick this up from me the night before and wants to put it in a Yeti cooler with dry ice. I have always delivered my cakes so I have never had to deal with this long of a transportation time with me not being there to supervise. She does realize that I have no responsibility once it leaves my house and is okay with that. This is a last minute surprise for the bride since her cake lady had to cancel. This wedding is in 3 weeks.
So, I know I have a few options...if the cooler can be tipped on it's side to fit the cake or I can put it in a shipping box with one side open to slide the cake in and out of. I am also going to use the SPS system for this one. I have also heard of making a styrofoam cooler for the cake in the same way as the shipping box.
My biggest question is: Is dry ice a good way to transport? Does it create condensation on the cakes or is it more of a humidifier? It's hot as hades here is Texas. But I have not worked with fondant enough to know what happens with condensation on the cake when you have stencil work in royal icing that is black. I would much rather do all of this in buttercream but I feel like fondant is safer for the trip. Would the cake keep without the aid of dry ice? And the cake is not as big in the picture...it is a 6, 8, round and 10 square. Ughhh..nervous nelly here!