Any Tips On How To Make This Go Smoothly?

Decorating By Debbye27 Updated 19 Feb 2012 , 1:56pm by Debbye27

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Debbye27 Posted 17 Feb 2012 , 5:58pm
post #1 of 4

I am making my first open book cake this weekend...I also happen to be moving into a new home!!! I know this sounds stupid and crazy!!! But I am making this for a good friends mother - she is driving this cake from NY to Virginia and has not stopped talking about how excited she I will not go back on my offer. (I can move at night...) However, I do not really have time for crazy issues or problems! So I was hoping for some tips/advice...

It's an open bible cake - one side is going to have an edible image of the bible page with her favorite verse...the other side is going to have a sweet saying and 5 edible pics of her and her children - I want a ribbon in the center as well. Since cake is traveling and will stay hidden for 4 days, I am going to use fondant to cover it, and hope that will keep it moist; It will be one layer of chocolate, and one layer of vanilla - with a chocolate smbc.
Is two layers enough to carve an open book- or should I add another layer?

I have two sheet pan sizes, 12x18 and 11x15 - which would work better? For the cover of the book which is on the bottom, do you normally roll out a whole piece of fondant and lay the cake on top, or just tuck it under the cake?

I am especially worried about the edible images- because I've never worked with them. I don't want them to be ruined after sitting on a cake for four days.
Should I put them on pre-dried pieces of gumpaste?
Attach directly to fondant? OR
Put images in an envelope and have my friend put them on before serving?

Can I freeze the whole cake so it keeps better? Or at least when it's just cake and buttercream? Would that even help and if so, how would I wrap a buttercream cake? I will be making the cakes today or tomorrow and freezing them anyway and making the buttercream and fondant, but once I take them out, fill, stack, carve and crumb coat- would it help to freeze again?

In my head this cake seems pretty easy...but I kind of know better by now and am just hoping for words of wisdom so I don't run into major problems while I'm already stressed to begin with.

Thanks guys!

3 replies
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Debbye27 Posted 18 Feb 2012 , 3:52am
post #2 of 4

anyone have any advice or suggestions?

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LisaPeps Posted 18 Feb 2012 , 10:10am
post #3 of 4

Some links that may help with covering in fondant.

Can't help with edible images, it may be worth PM'ing icingimages on here and seeing what they say.

I freeze the cakes (without buttercream) so I can make them in advance. I then ice them while they are still partially frozen. If you are using SMBC as your crumbcoat the cake will need to be chilled completely when you cover with fondant.

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Debbye27 Posted 19 Feb 2012 , 1:56pm
post #4 of 4

wow, thanks for all that compact info---that really helps!
I will pm icingimages as well-very good idea!

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