Greetings fellow CCers!

I'm doing a stack of books wedding cake for this weekend, and I was wondering if anyone who'd done one or more could give me a few basic instructions/pointers.

I'm not going to do very elaborate covers/spines, but the general process has my head in a spin.

Points I'm looking for include:

1) Do I ice the top, bottom and all sides before applying fondant?

2) Easiest way to handle the fondant and smooth the covers.

3) How to get the "pinch in the front

Anything else you think of that would be useful?

thanks in advance!
~Scott

Yes, frost all the sides but do not allow to crust, this will act like glue to help the fondant stay on.

Thanks, Mouse

I'm using Sylvia Weinstock's BC recipe, and to my best recollection, it does not crust.

The books will be iced and decorated quickly enough, that I don't think the BC would have time to.

Any other experienced stack-of-books artists out there with suggestions?

Assembly and decoration start Saturday morning pretty early so anything my fellow CCer's can contribute would be greatly appreciated

Will post pictures of the cakes individually, and of the sugarpaste bride n groom topper sometime tomorrow. Finished cake from the reception photos to follow on Sunday.

Thanks for all your help everyone!
~ Scott

Giving this a friendly bump since I'm doing my first stack of books next weekend!!!

I'm no pro...I've only done 1 (2 if you count the practice cake I did before this one was due) and you can see this pic in my photos.
I rolled out a rectangular piece of fondant large enough for me to lay the sit the cake on one side, cover it in BC, and then fold over the rest of the fondant. I then trimmed the book edge with scissors. I used the handle of a wooden spoon to make the dent (I cant think of the name for this). I placed a cake board under the top layer and used dowels to support.

Tomoore -

Are you speaking of the crease in the spine, where the cover folds back?

Theresa

Yep. That's what I'm talking about.