Help....cake For Sunday

Decorating By isakov1 Updated 26 May 2006 , 9:16pm by JulieBugg2000

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isakov1 Posted 26 May 2006 , 5:54pm
post #1 of 8

Ok everyone....

Im making a small wedding cake for my husbands cousins wedding on Sunday... I've made my royal icing flowers and today I made IMBC for the first time but its such a soft icing!!!!

The plan was to basketweave the side of the cake (petal shape) and put clusters of flowers around the sides edges (royal icing flowers). This cake has to travel approx 3 hours tomorrow morning to get there. Will the IMBC melt and will it hold up the flowers. It would be horrible if it melted and my flowers would slide off or something.....

Any advice????

Cindy

7 replies
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FatFace Posted 26 May 2006 , 6:00pm
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I wouldn't put the flowers on the cake until I arrive at my destination. Whether the IMBC melts depends on the temperature and how the cake is kept cool in the car.

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isakov1 Posted 26 May 2006 , 6:11pm
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bump....

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isakov1 Posted 26 May 2006 , 8:03pm
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This almost always happens to me.....anyone???.....I know there must be someone who has done this before....

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SheilaF Posted 26 May 2006 , 8:53pm
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I've never tried any other frostings but the buttercream for frosting a cake. Hopefully someone else will see this soon who has an idea.....

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JulieBugg2000 Posted 26 May 2006 , 9:06pm
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I live in Florida so I'm really no help. Buttercream doesn't hold up well in 90* weather and 90% humidity no matter how you do it lol. I try to use fondant if I can get away with it because then the cake will stand half a chance of still resembling a cake when I get to wherever I'm going icon_wink.gif

If it's cooler where you are you shouldn't have as much of a problem with it. If it's feasable you can always take the tiers unassembled and iced but undecorated and do the decorating once you get there, depending on how much detail is involved and how long it would take..

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knoxcop1 Posted 26 May 2006 , 9:10pm
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The farthest I've traveled with a cake like that was 2 1/2 hours to Nashville.

I'd take my toolbox with me, have all my flowers packed properly for the trip, etc.

Most importantly, if you've got the room for it, you may want to consider:

Place each cake layer in it's own rubbermaid packing tote. (Inside a cake box, glued securely down to the boards with icing, etc.) Place a dry ice pack on TOP of the sealed tote carrying each cake layer.

I did this on the way to Nasville last August (definitely TN's hottest month of the year.) We drove only 65 mph average, in a Ford F-150 SuperCrew.

Since the cold travels DOWNWARD from the dry ice, it kept each cake layer chilly until we got there.

The only thing I'd recommend in addition to that is THICK OVEN GLOVES to handle the dry ice with, and DUCT TAPE to tape the dry ice into place with!
My local stores here sell it pre-packaged in plastic, so that part was easy.

I'd say a plastic cooler would work just as well, if the layers would fit in there.

Hope this helps,
--Knox--

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JulieBugg2000 Posted 26 May 2006 , 9:16pm
post #8 of 8

Totally off topic, but I take it you're from Knoxville KnoxCop???

I grew up there (Lenoir City actually) and just moved to Florida a few years ago for Grad School.

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