My friends have asked me to make their wedding cake next month, and I'm really excited even though this will be the first stacked cake I've ever done. I plan to use IMBC because they don't want something too sweet, but I'm worried that the icing will stick to the cardboard round of the cake above it, and when they remove the top tier the bottom one won't have any more icing on it. What to do? I've read that people let it crust then sprinkle powdered sugar on it, but IMBC won't crust. Will the PS simply absorb into the icing and not help at all? I've also read about using coconut (out of the question) or coarse sugar (too crunchy?).
What do you wedding cake veterans do?
I was thinking maybe I could sprinkle cake crumbs very carefully in the center, but then that would make the slices look messy?
Quote by @%username% on %date%
%body%