Some General Assembly Questions...
Decorating By Zamode Updated 3 Aug 2006 , 3:17am by NEWTODECORATING
I have two 6" and two 9" cakes that I am going to stack. I am going to fill the two 9" but the 6" I wanted to torte and fill (both). I am using BC for both with both chocolate and fondant accents.
Should I use a board between the two 6" for extra stability? They're 6x2.
The chocolate is white but I want to dust it. Do I luster them at room temp. or as soon as I take them out of the fridge? When I was popping them out of the molds, they were getting soft just from handling them from the countertop to the container.
It's only going to a neighbor two houses up but I know it needs to be doweled. I have only doweled one cake before. Can I just stick about 3 whole dowels down the whole cake?
I am concerned about the fondant accents sliding off the buttercream, can they be put on with royal or would that be useless on BC? I thought of using toothpicks but I don't want too much of the pick getting stuck in the cake.
I planned on keeping the iced cakes in the fridge until just before my friend was coming to pick it up. What about the cool cake affecting the fondant as it comes to room temp? I have my central air on 72° and my neighbor has central air, too. She is having company that night, should she keep it out (because of the fondant)?
Thanks in advance....
Man Girl you about made my head explode with that post 
Let me see if I can help you
I would put dowels in the 9. Put the 6 on a sturdy cardboard. Run one dowel the length of the cakes together.
Dusting the choc.--I found when the choc. comes out of the fridgerator it gets condensation on it quickly. That gums up the dust and did not work for me. I layed my choc.s on paper towels let come to room temp. and dry dusted them touching as little as possible.
I think your accents will be fine because they aren't traveling far.
Not sure on the last one. I think the accents will be fine in the fridge.
Hope I haven't confused you with my ramble.
Kimberly
Kim! 
Three dowels in the 9 and one down the center should be great. You know what I have been using for the center dowel? Bamboo skewers! There great! Food safe, sharpened on one end already, and cheap!!
I did white choc. sea shells for a cake and dust them. Just try to handle them as little as possible. They also make cotton gloves so you don't leave finger prints on the choc. I just layed them out on a paper towel and dry dusted with a paint brush on the counter.
Icer tip--HUMMM not sure I have never used more than one coat. If I want the icing to go on thick I just move it along kind of slow so the icing builds a little.
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