I have a cake to do that is two skyscrapers. I am planning on making them of
stacks of 6 inch square cakes ( say 5 so the cakes will be 15 inches tall- ish).
The MOG that has ordered this grooms cake has nixed buttercream. She thinks it looks too "grocery store". I am okay with that, but that leaves me at a bit of a loss. I was thinking of covering them in fondant imprinted with a brick impression mat, but with a cake that tall, I am worried about the fondant stretching out of shape.
What about covering the whole thing with candy clay? Or should I do rigid chocolate transfers and attach them at the corners ?
Any other ideas?
betting also fondant would sag.
on the food network cake challenge...the one that went really tall and looked really stable was built up out of chocolate castings.
so....rigid chocolate will probably be the answer. --
now if the candy clay will get hard enough, that might work.
I have not worked with Fondant enough, Could you cover the cakes in intervals, there are building with different mediums, glass, metal and Concrete. Maybe that could help to keep in layers, or repeated layers and maybe it would stay? Or does gravity just take over??
Good Luck - this is a really cool challenge.
Hi,
I am just tagging along on this posting because I too have a cake to do with skyscrappers. I was thinking of more skyline. than skyscrapper. I was thinking of covering rectangle cookies with icing then sticking them to the cake. Any advice on this would be greatly appreciared
what if you pre cut and decorated all the "sides" of the building and adhereed them after they are dry with buttercream? if you know the dimensions of your cake... just cut out geometric shapes to fit and "glue them on" ??????????????
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