i received a call this morning from a tech i met at my orthodontist appointment yesterday. she wants to order a small 2 or 3 layer mad hatter cake for her 2 year old's birthday party on sunday, may 13. i was really excited since i've been wanting an excuse to do one, and i'm also excited about the other networking clients i could get from it. i just happened to remember, though, that we are traveling south for a wedding on friday, the 11th. she is expecting a quote from me no later than tomorrow.
i'm thinking i could cover it in michelle's fondant, since i can reassure her that it would hold over to sunday, and still be a very moist cake. since it will be a small one, probably 6-4-2, or 4-2, it could be refrigerated, but i want to get y'all's opinions on this, and also to check about colorfastness, etc...i am thinking i may put a tiara on top, also, but i remember a post about someone discussing how their coloring on the decorations bled onto the fondant...what circumstances made that happen? gumpaste, royal icing,etc...??? thanks!
from what i understand as long as you let it come to room temp and all the condensation evaporate before touching it you should be fine. i've never done it though, so i hope someone can tell you for sure!
ok, so i got the go ahead this morning by email; she said she loved my ideas and the digital photo i sent her of the construction paper model i made of the cake design. she's going with the 3 layer (8-6-4) with a royal icing tiara and handmolded chocolate lipstick, brush and compact. as stated before, she will be picking up on thursday, and the party is not until sunday. here are my questions:
i recommended pound cake, since i remember reading that that type is the best for holding up to carving...she wants chocolate, strawberry and yellow layers...have any good pound cake recipes for those flavors? and does she even really have to choose pound cake?
i'm planning on covering in fondant, since it will keep the cake moist...shouldn't i have her to put the royal icing tiara on at the last minute so it won't melt in the fridge, or get color transfer?
how should i go about covering this to keep it from starting to dry out/crack until the party?
thanks!
thought of another question 
if y'all do recommend that i go with a different flavors of pound cake, how do i use a regular pan instead of a bundt pan?
any dense cake (pound cake or just an extender recipe) will hold up well when carved. it also helps if its chilled or frozen a little. if using a pound cake, i always just put it in a regular pan and use hte CC baking times for different sized pans. its done when the toothpick comes out clean! i would use cake mixes in those flavors with the enhanced cake formula recipe off CC. if you can't find it, i'll post it for you.
i don't think you'll have to cover it at all really. the fondant should be enough to keep the cake from drying out, and my fondant has never cracked when i left the cake out for 2-3 days. does that help? i've never made a royal icing tiara, so i don't know about color bleeding.
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