OK I did my first four tier cake for my sister in laws wedding. It was in the fridge all night at the hall and I took it out at 11:30 that morning. Reception was at 5. By the time we got to the reception, the whole back of the cake was sinking. I dont know if it was due to the temperature of the room (it was fondant) or that the cake itself was heavy? Does anyone have any insight I would greatly appreciate 
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Originally Posted by JGsMom
OK I did my first four tier cake for my sister in laws wedding. It was in the fridge all night at the hall and I took it out at 11:30 that morning. Reception was at 5. By the time we got to the reception, the whole back of the cake was sinking. I dont know if it was due to the temperature of the room (it was fondant) or that the cake itself was heavy? Does anyone have any insight I would greatly appreciate
OK I did my first four tier cake for my sister in laws wedding. It was in the fridge all night at the hall and I took it out at 11:30 that morning. Reception was at 5. By the time we got to the reception, the whole back of the cake was sinking. I dont know if it was due to the temperature of the room (it was fondant) or that the cake itself was heavy? Does anyone have any insight I would greatly appreciate
What kind of support did you use for the tiers?
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