I need to make a cake in the shape of a perfume box for early next week. The customer wants it standing upright, not laying on its back. It will probably be around 12 or 14 inches high when its done.
I plan on putting white modeling chocolate on each side to keep it somewhat stable before applying fondant ( which I plan on letting dry for a few days to harden-up.). Here is my question: Is it necessary to put a dowel down the center screwed into the bottom board?
it will need to travel about an hour & a half without me to its destination. I have had huge HUGE problems in the past with making my unusual shaped cakes strong enough to travel.
The customer was not thrilled when i told her I would have to dowel the center right into the bottom board, but I'm seriously afraid that if I dont, the sides will come apart during travel?
PLEASE help me out here.. I need a really successful cake here..
thank you!!!!!
Hi bdrider! I would definitely use a dowel especially if you are not the one transporting it. It sounds like it might not be stable enough if you go without. BTW, I am near you up in Sussex County and I think you have some really cool cakes. I'm sure this one will be great too. good luck!
I also have a cake board with dowels for every four inches of cake (simliar to if you are doing a tiered cake) So for a 12" high cake you will have one on the bottom (or the board it is traveling on) and then another 2 boards to help support the cake. above.
Also if at all possible have it in the fridge for at least 10-12 hrs before travel time. A cold cake travels a lot better than a room temp one.
Thanks everyone! This is what I needed to hear. Too many times I have tempted Cake Fate and lost. I wasnt planning on putting a board or two in the structure, but I'm certain you are right.
Peeps311... My day job is in Sussex county! I train horses in Franklin! Small small world!
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