Whipped Cream And Strawberries - Fondant.. Now What?? Help!
Decorating By idoweddingcookies Updated 17 Sep 2007 , 7:16am by ceshell
Okay, I need some help..
My first "stranger" wedding cake is due tomorrow... and I'm starting to get anxious..
I have the cakes all baked, the MMF ready and the strawberries and whipped cream filling (she insisted) ready to go.
My last tiered cake (stacked) was leaning since one of my dowels was not even.. I think that was the reason anyway..
So I wasn't nervous until just now... It is a simple cake, 3 tiers stacked, 12" 9" and 6"... ribbon and dots is the only decorating she wants on it.
It's my timing that I'm worried about... should I tort and fill my cakes and crumb coat them now.. and then get up early and put the fondant on?
Or can I do it all tonight and put it in the fridge?
I'm also concerned as the bride wants the cake set up at 2:00pm tomorrow and left out until 7pm when the cake will be cut...
Also whats the best way to center the cakes?
The venue is only 5 blks from my home, do you think I could transport it stacked already?
Sorry for all the questions.... This is at a fancy golf club in town and I don't want it to be a diaster...
Thank you - I'm just starting to worry now..
Sorry - I didn't see this before. I hope all went well. I just had a request similar for a cake delivery 2 hours away - I had to deny a request for a strawberry mousse due to it's instability. We are going with stawberry and buttercream in between the layers because I am too chicken to move it that far... (it's for a friend so it's no big deal really...)
hope all went well. 
I bet it turned out GREAT!
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