Need Tips For Wedding Cake Construction
Decorating By sweetchef Updated 19 May 2007 , 9:17pm by sweetchef
I'm doing a 4-tier square wedding cake (buttercream with many horizontal fondant stripes in different colors, 6/8/10/and 14 inch layers) and I've got a couple of construction questions for the experts:
1. Is there any chance that the fondant stripes will start to slide as the buttercream softens over the several hour reception? (I use a fresh meringue-based buttercream, not that gluey fake bucket stuff.)
2. I usually just use dowels and cardboard cake circles for the stacked cakes, but I usually only do 3 tiers. I have to transport it already assembled (I usually add a center dowel to help prevent shifting there). How many tiers is "too many" before you should use internal plastic legs and plates for better support?
1 there is always a chance that the stripes will slip. I would keep the buttercream to a minimum, that should help with any slippage problem.
2. You can still use the boards and dowels. Just make sure each tier is level before adding the next one. Cause if your bottom tier is off it will be magnified as you work your way up the cake. Also, i would suggest delivering the cake cold, I find that a cold cake delivers so much easier then a room temp one.
Thanks peg818! But I didn't understand your comment about keeping the buttercream to a minimum. Only the stripes are fondant, the rest of the cake is iced with buttercream (it would certainly be easier if I was just gluing fondant to fondant). I always deliver them as cold as possible because my buttercream needs to stay refrigerated.
Oh, i misunderstood you i thought you were covering you cake with fondant. IF its just the stripes, i would do a little praying and deliver cold. It should be okay. You are in Tx and i'm in NY so i know we are talking two different climates. What i'm trying to say is i know here i wouldn't have any problems with it except for maybe a couple of days in July, or maybe early this week when it was 90 here, but right now its 50 so do you get the picture?
Yea, that's my concern. I know about "all buttercream" cakes and "all fondant" cakes, but mixing the two could lead to unforseen circumstances. You guys are so lucky to have a cool climate! Can you imagine driving a wedding cake for an hour and a half in traffic and 100 degree heat...or, as I did a few weekends ago, 2 1/2 hours...I always hold my breath the entire ride there! lol
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