Im doing a wedding cake in Nov, and its a stacked 3 layer cake
Before i would just transport them iced and when i got to the sight i would stack them there, but im afraid i will leave finger prints on the top of each cake i stack, whats the best way to stack i looked at the instructional site but i dont think my icing knife is large enough, any info will help me im sure, also she wants a scroll that will cascade down the front of the cake with some poem or a scripture written on it, this will not be eaten she wants the writing done in Burgundy what can i use thats a true burgundy?? She said i could use black if i had to, also the scroll has wooden rods in each end like its rolled up on it, they have knobs on each end i thought i could use a dowel rod but what can i make the knobs with i will have to paint these rods i thought of fondant but dont no if they will come out the same color
As far as stacking on site without getting finger prints in it, I would suggest looking into getting a longer icing spatuala, it would really help. I always stack my cakes before I go. As long as they have had time to set and are doweled well, they transport just fine.
Burgandy is a hard color to get, but best to start with an actual burgandy gel and then go from there, you might have to add black, purple or red.
If you are making the scroll knobs from fondant, you may want to just cover the dowel rod with fondant too, so it would match, or just make rods out of fondant and let dry?
Sorry I am not much more help!
Here is a great color chart that has burgandy
http://www.mts.net/~evelyns1/colicing.htm
As for the transport - I prefer not to stack if going a long distance, over bumpy roads or through crazy traffic. You could stack the bottom two layers for transport and should not have a problem. Leave the top layer until you get to the sight. I sometimes use a variety of tools to stack- icing spatula, heavy duty 'thin' egg turner
I also prefer not to stack if I can avoid it (or stack no more than two tiers for transport).
I mark lightly where the tier will be on the cake using the baking pan that I used or the correct size of cake board (also so I know where to put the support dowels and to make sure the tiers are centered), then when I'm on-site assembling, I hold the tier above the bottom tier, line up to where I marked the cake and drop the tier on--only about an inch or half inch above the cake. I have seen a lot of people do this on the cooking shows/baking challenges and it seems to work well. I have tried the spatula method and it gets too hard to balance a large tier on the spatula and get it put on correctly.
Works for me.
Quote by @%username% on %date%
%body%