I'm going to be doing a bridal shower cake and I've seen many cakes with the fondant bridal gown laying on top. I'm sure it's trickier than it looks! I'm planning on making a 9" layer cake and was wondering if anyone knew if there was a template or some mathematical formula that would tell me how big to cut the fondant? Or should I just eyeball it? I've worked with small fondant decorations before but nothing this "elaborate". My other question is - I always refrigerate my cakes before delivering or serving - if I finish this cake on Monday for a pick-up on Tuesday and the cake is for Wednesday lunch, should I put the fondant gown on the cake Monday or wait until Tuesday?
Thanks for your help!