I'm doing my first big/paid wedding cake in under a month. This will also be my first setup and delivery. I have posted about this earlier. I was planning on taking the cake seperated and then putting it together at the reception area and adding the final decorations. It is a 8", 10",12" stacked cake with two side cakes. The problem is that they changed the design on me and now I'm not sure that I can do all the decorations on site. They now want fondant leaves trailing up the side of the cake with gumpaste flowers on each level. The problem is that the leaves kind of mold to the side of the cake. The ones that are vertical look like they've been dried to stand up straight and kind of stick up, but then the leaves that are horizontal on the top of each layer and the run vertical up the next cake look like they were applied not dried so that they mold perfectly to the cake (I hope this makes sense). Is it going to be possible to stack this cake at home and get it to the reception area with out the cake shifting? They haven't decided if they want the cake covered in fondant or buttercream. Also, if I use crusting buttercream and it's been refrigerated over night, I shouldn't have a problem getting fondant leaves to stay in place on the side of the cake, should I? Someone please help, I'm totally freaking out. I think this will be my last wedding cake. I just can't handle the pressure.
If you had to, you could pre-make the fondant leaves the night before,and package them carefully. they would stay soft until they are applied to the cake. If they aren't too large, they should stick right on. Take a little royal to use as glue, just in case.
When you pack the leaves, be sure they are individual, or they will stick together. You could hold them between two sheets of plastic wrap, or even the sealing stuff and store them flat on a baking sheet.
If the leaves are ready, it shouldn't take long to apply them.
Have found that clear piping gel on the back of my fondant accents allows the fondant to easily adhere to crusted buttercream without having to push on the fondant pieces which could possibly create an indent in your buttercream.
I think if you doweled down the middle of all tiers with a wide dowel and chilled the whole thing up to delivery you could deliver stacked if you drive very carefully.
I deliver stacked cakes all the time. When I frost the bottom tier, I dowel, then place some powdered sugar, then the covered board, then the next tier. THEN, I proceed to crumb coat the 2nd tier, then frost completely. I know it's not the way everyone else does it, but it is how I learned many years ago. When all tiers are complete, I then put one dowel down the center. I have never had a cake move in delivery. I can't imagine having to decorate each tier when I got there.
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