AI am just curious. When is the wedding

A

I think she said it was in Jan. I agree that the cascading cakes could be a good idea. I would promote learning to make your own fondant and taking time to practice with it. I wouldn't promise fondant but if you do get it figured out, you can go with it. I think I would consider all angles including what would happen to the relationship you have with her if something went wrong and do you want to risk it? Create a very safe design for yourself if you want her to be happy and the relationship to be preserved.

A dummy cake would work great actually.  You could decorate that and then do undecorated tiers for cutting.  You could even do it as sheet cakes, just double layer and torted like you would do for regular cakes.  Then you could do whipped cream icing and everything without the issues too.

I would say dont do it...but if you decide youre going to do it...dummy cakes. to try and dowel and transport a cake of this size with your lack of experience. its really a disaster in the making. 

SInce it sounds like this is going to happen - I would second what others have said...

1) This is a BIG cake.  Make sure you research the best way to stack it.  I would use SPS (look it up on CC - there is a huge thread about it) - it is very sturdy and fairly foolproof and inexpensive.

2)  Figure out where you are going to store this beast until delivery time, ideally it will be kept in a chiller, although  in Jan, in some parts of MX you may be able to get away with keeping the room extra cold until delivery.

3) Figure out how you will delivery this cake - you'll need a large vehicle with lots of flat space in the interior of the car (like a van).

4) I would make the cake in your normal frosting unless you have time and money to make or purchase fondant before hand and can get in some practice cakes. Fondant will add time to your decorating AND if you buy it, will significantly add to the overall cost of the cakes. However, if you are able to practice between now and January and get the hang of it, go for it.  (just don't put fondant over your whipped cream frosting - it wont work)

5) Give yourself plenty of time to make this cake.  Bake a week out and wrap & freeze the cakes.  Make the buttercreams & fillings days ahead of time.  Plan on having someone else feed you and the family. :)

 

Good luck!

i haven't been able to check the thread in a couple days and i was surprised with all those posts.

 

I am really thanked with k8memphis because i was hoping to get some advices like that.

 

I got a lot of don'ts but i think don't explain myself better, one even suggest i don't knew how to bake  a bigger bread or i won´t be here asking basic help.

 

I was hoping tips, and hints to get a better cake.

 

I´ve made as i said cakes to sell before, thanks for the one who got the time to check currency for my pricing, i am on a good price in pesos and i do get profit and a real good one i am not going to learn by giving it away i sell the kg in $100 and supplies and labor just take $ 40.

 

I would like to say that i appreciatte the comments on the door size and the fridge issue, i actually got that solved with a 3 mts door and a 4 doors bakery size fridge.

 

I do have a cargo van (not the ones for passengers) and 2 windstar kind of vans so transport doen't became an issue.

 

I will like to really thanks the good vibes from some comments and as i said before i would be posting images to show the progress and to expect the comments.

 

I evaluate the skills i have and have no unreal expectation on what i can provide to my costumer.

i wold never get to make a wedding cake to ruin or destroy anyones event on mind  as someone suggested it might happen

 

i just asked some advice on fillings and frostings on a fondant cake. since i know you can't refrigerate and that it tends to get "wet " with moist frostings.

It's doable, but difficult.  Most people on here are just wanting to make sure you will be okay and are well prepared for the challenge ahead.  I did a 3-tier cake (14, 12, 10) with buttercream awhile ago and I thank God for SPS and plywood. 

 

I will not do a large cake again, it's not my thing.  I love smaller, easier cakes, but I had to do the big cake to figure out whether or not I could do it…and I did!!

Now I am sticking to smaller cakes, or big ones that are not tiered.

 

So good luck and just keep on learning.

A

I have nothing to add to this, but want to emphasize that I too was under the impression that you had no idea about what to do, at all, based on the information you gave us. Good luck with this, and please let us know how it goes, and show off your cake when you're all done! :-)

Please don't take offense to what the other posters are saying about not doing this cake. Many have done this for a very long time and do it for a living. They know what kind of challenge a 350 person cake is. They just don't want to see you fail. I'm sure most, if not all of us have had cake disasters and know what it feels like. I have been doing this for years and wouldn't do it myself. I'm too scared! 150-200 servings tops. Any more than that, I won't take on....I know what my nerves can handle. 

 

Good luck with your endeavor and please post pics if you are stuck at any certain point and need help! Be sure to post a completed cake picture! :)

AI refrigerate all my cakes - including the cakes covered with fondant. So you can use any filling/icing you want. I use whipped white chocolate ganache under fondant. It holds up well to the weight of fondant and makes redos quick as it doesn't get messed up if you have to take the fondant off.

Covering a large cake with fondant is tricky. You may want to consider just using buttercream icing. That is what I would do because I tend to tear large pieces of fondant.

Thanks, you are the second advice en getting the cake onto the fridge so i am now going to chill it woth no worries.

 

Thank you