So this weekend I did a 3 tier TT. Boy was that a challenge!!! It was bc with fondant accents. I had so much trouble putting on each tier without messing up the icing. Is there any special way to do this...or do you stack the cake before you ice??? I almost had an accident with this cake....not enough support under each tier and it started to crack. Live and learn....Any suggestions will be helpfull
Me, I don't do TT cakes that aren't fondant . Once the fond and all-butter buttercream and fully chilled I can pick up the cake by the sides and manhandle it in.
I'm with Kory. If it's TT, it's fondant. Period.
I have only done them in buttercream (one 2 tier and one 3 tier) I didn't have too much trouble (the first one was the 3 tier and I learned a few things on that one) I am sure it is much easier to do in fondant though. I just don't get folks that will order fondant cakes much.
Cutting the hole big enough was my only trouble, once I got that figured out, it went fine. (I have only done those 2 though, so I am not an expert by any means!)
Thanks everyone. Thats what my hubby suggested..."If you had done it in fondant it would have been easier to do". I am pretty sure it is easier to do, however I know not alot of people like the fondant texture
It doesn't matter much to me whether or not they want fondant, it's the fact that they want a topsy turvy, and if I would make it, and expect it to look good, I would insist that it was fondant. They can peel it off. It's like the old "can you duplicate this (insert fancy a$$ pic of heavily detailed fondant cake here) in BC?" Next thing ya know....you're on Cake Wrecks...and not the Sunday Sweets edition if you know what I mean.
And CONGRATS to Edna who was on Cake Wrecks this past Sunday! Woo hoo!!
I think the cakes I did in b/c looked nice, and the folks who ordered them loved them. I try to expand my horizons and do things a tad beyond my comfort level to keep learning. (I am in no way as good as a lot of people on here - but I keep on swimming!!)
If the first one you tried didn't turn out how you wanted it to, just wait for an opportunity to try again - I learn something new from every new thing I try!
Most of the TT cakes I did were in BC with fondant accents. There's a couple of them in my photo gallery. I use IMBC and after frosting the cake, I place it in the freezer until the icing is firm. This way it will buy me some time to manipulate the cake.
if you leave your supports stiking up a bit and let the tier descend down slowly on them, you will mess up your icing less.
For those who don't like fondant and want some look that needs it, I just tell them to think of it as a candy shell.