madloveformattynay
Posted 3 Aug 2010 , 11:23pm
post #1 of 2
Hi everyone!
I am making a purse cake that will be somewhere between 6-8 layers high, with a somewhat loose filling (it's a cheesecake filling, so at room temperature, it's a little on the soft side). The cake will be covered in fondant. Given all of this, I am wondering what the best way to stabilize it would be? Should I just put dowels through, or should I put dowels supporting a cake board at about the halfway point with more dowels on top? I'm new at this, and I definitely don't want to lose my cake, especially during transport. I didn't know if it was safe to freeze it with fondant.
Thanks for your help!!
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