I am making this wedding cake for this weekend. It is going to be 7 tiers total-4-6-8-10-12-14-16 " round tiers. The 12 " tier will be fake, but the others are all real. They have purchased the truffles for me, but I am interest for any input about placing them on the cake tiers. Do you think they will just stick into the butter cream? I am doing the truffles part on site and was planning on adding a layer of buttercream to the cakes before delivery, unless anyone has any other ideas? Just wanted some other opinions. Thanks in advance for your help!

I don't think the truffles will just stick to butterecream as some are quite heavy and will roll off.You are going to have to use a toothpick or something for each truffle.Very time consuming...It also appears that you will have to base coat the cake in chcocolate brown so you don't see white cracks in between each truffle.This is going to be a challenge!!

Those look heavy. Toothpicks?

Ive never tried to stick them to bc, it might hold but if you are nervous abouth them coming off maybe stick toothpics in the truffles and then stick it inot the cake. otherwise use ganashe instead of bc

Wow! Good Luck! I have to agree, truffles can be heavy, so toothpicks may be the way to ensure they don't start popping off. This will take longer than you think, so allow EXTRA time!! You might also think about melted chocolate?

i would do a small trial cake before....even toothpicks into the cake might slip unless the cake is very dense.

What if you used half of the truffle, you'd get a very similar look and have half as much weight to stick on there. It would also give you a larger surface to stick on there?

Ughhh-what did I get myself into??? lol
I'm thinking the toothpick idea is the best way to go. I just hope that they don't slide down the cake? The bride got the picture off the knot-I wish I could find the person who made it!!!

I think the above posters are right in that the background must be chocolate. I'd do a trial cake and cover with ganache, then try adding the truffles one row at a time --before it was fully firm, so the chocolates would fuse when cooled. I wouldn't trust toothpicks in buttercream. I've done truffle trees as centrepieces (truffles on toothpicks into styrofoam) and even that was a challenge.

BTW what kind of truffles are we talking about? ie. how firm are they, are they coated in choc etc? This would all matter to the adherence.

Obviously you wouldn't be able to do this method at the venue. I'd see it taking a while lotta time to be honest, as you'd have to make sure the bottom layer was stuck before moving on to the next row.

Best of luck! I'd love getting a truffle with my piece of wedding cake, yumm!

Hmmm-so I guess I can bring a knife and half them, and then use the toothpicks...I'm gona need a big drink by the end of Saturday night when this cake is over!!!

I would think that chilling the cake once completed would help hold the truffles on better. That's a huge cake. Hope you have some help. Let us know how it turns out. Give yourself lots of time & don't get discouraged -- you can do it.

just remember that the truffles will support each other, so they might not be as heavy as you think!


for these truffles I just used a small dab of melted choc and they held up. I delivered this fully assembled and decorated 40min away.

Im not sure if the choc will work on bc (this cake was covered in chocolate paste) but with the toothpick it should be fine

What a gorgeous cake!!!

Maybe the straw-like coffee stirrers? They might be less like a knife pulling through the cake than a toothpick. Also, CHILL. Can only be a friend to a cake like this. Make sure you estimate time necessary to place them all. I'm sure it will be beautiful.

I dont feel confident enough to give u advice on this, i'm really a newborn in this... but i can give u confidence, it will work just great! And beg... that i can do... PLZ dont forget to post photos!
Carla

If you put the toothpicks in at an angle, the truffles may be less likely to fall off.

I would use craft picks. They are larger than toothpicks and flat. They are bigger at one end and taper down to a point at the other end. 3 1/2" long. I love them and they give more stability. You can get them in a bag of 750 very inexpensive. Mine came from Hobby Lobby but I'm sure other craft stores carry them too. Good luck!

That's a lot of toothpicks going into the cake...seems like that alone would cause some damage not to mention, make it more difficult when it comes to cutting it...lost toothpick fragments in the servings where the knife nicked 'em.

I agree with the poster (gorgeous cake btw!) that said they'd support each other...

Thanks SO much for all of your help and input!!!
Do you think that if I used a dab of choc and attatch it to the Choc. BC, it will adhere? Cakechick123, I noticed that yours is attached to fondant. I am also thinking that the toothpicks might be a lot of toothpicks going into the cake. I am leaning towards halfing the truffles, and bringing my little melting pot and using a dab of choc. to adhere them. What do you think ladies???

I would do a the toothpick. If I am attaching to buttercream, I would use a bit of buttercream to attach it, if it's on top of fondant I would do chocolate.
Edna

I agree with Edna, I dont think the chocolate on BC will work, but maybe give it a try if you want. Im sure the bc, toothpicks and the way its stacked will be enough support

I'm thinking chocolate fondant and attached the truffle with melted chocolate then chilled it over night and until time to leave the house. Bring extra chocolate and truffle just in case some falls off on the way because of the heat. But chocolate fondant is more expensive so if you didn't charge enough for that the chocolate buttercream would be the way to go IMO. With chocolate buttercream, you need to attach the truffle on the toothpick which I would do at that step at home then attached the toothpicked truffle on site. It is hard to insert toothpick into a truffle without having the exterior broken I think. HTH.