AI but off more than I can chew, I'm baking my sisters boyfriends brothers wife (whew!) a wedding cake and 120 cupcakes. I got the cupcakes down I think, but the wedding cake is killing me, she wants a white chocolate raspberry cake decorated in ombre ruffle in fondant... My problem is baking the cake itself ... How do I keep it from getting dry? Best way to store it? How do I keep the buttercream from melting out in the heat? And the fondant? (Wedding is outside)
She doesn't expect perfection from me as I'm not a professional, but I expect perfection from myself.
How do I do the raspberry filling? What is the best filing and how do I keep it from oozing out if the cake? Do I crumb coat the entire cake then layer the raspberry filling?
ARRRGH!!!! Help please!!!!