Okay so I just found out I am making a square wedding cake in less than 2 weeks & I'm kinda freaking out! I have never made a square cake with fondant before. I live in CA & traveling to NY to make it. So I have a few questions that have been asked a million times but the more I look at everything the more stressed I get.
* Best buttercream to use under fondant? Crusting or non crusting? Recipes?
* I think I'm going to just buy fondant, I made it in culinary school just fine but for some reason when I try it at home it doesn't turn out right. Unless anyone has a really easy recipe I can try before I make it.
* For stacking the 3 tiers is cardboard under each layer and 1 wooden dowel in each corner okay?
* I'm terrible at torting cake so I guess I will just make thin layers?
* I'm also making gumpaste orchid flowers but I have to make them tomorrow so is it best to just buy gumpaste?
ANY HELP & TIPS IS GREATLY APPRECIATED!! Especially for square cakes.
wow -- kinda hitting fast huh --
best icing under fondant is the one you like and are most familiar with -- i usually use smbc
it's too late to test fondant recipes -- just buy something in ny like you said --
if you use skinny dowel, i'd use more than 4, if your dowel are fatter and can almost stand on their own you can get away with four for holding the top tier-- but it's perfectly ok to make the cake (and yourself) secure and use 5 or 6 per larger tier -- if one of the four dowel shifts the cake is gonna lean -- if one of 5-6 dowel shifts the others will maintain things --
nothing wrong with thin layers in lieu of torting --
i've never used ready to roll gumpaste -- so idk -- if you're in a time crunch i guess so huh -- i often use the kind you add water to but you usually want to let it rest overnight to activate all the properties -- so there's that anyhow--
you'll do fine -- take it one step at a time -- ask all the question you want -- you're already in crunch time-- if you need back up -- ask away!
AThere's a couple good classes on that by collette Peters on Craftsy.
AIf it was me, I would use ganache instead of buttercream. I've found it works better for the sharp, clean edges on square cakes IMHO. K8Memphis gave some great tips!
AOkay this helps a lot guys thank you so much. They requested the buttercream & not ganache but next time I will definitely try the ganache. As far as the dowels go I think I'll try to get the thicker plastic ones I'm not sure what I'll be able to get there & definitely use 5 or 6. I just bought the gumpaste to make the flowers :) Not sure about the fondant, I'm going to try the MMF recipe from wilton tonight. I'd like to just buy it but the groom is buying all the stuff when I get there so I don't want him to see me buying fondant if I can help it. Thanks again!
If you are going to have a go at making fondant yourself have a look at the recipe by costumeczar on this link http://cakecentral.com/t/775913/ready-made-fondant-vs-homemade I have made it a few times now and compared to marshmallow fondant I find it to be super easy and much more workable. Good Luck.
AI personally have used store bought fondant (Wilton, Duff's and Satin Ice), as well as five different recipes of homemade fondant. There is a marshmallow fondant recipe on Craftsy that contains Corn syrup, that I have found to perform better than anything that I have ever used. I generally make it 2-3 days in advance of using it and absolutely love the taste as well. Good luck to you!
ASo many options! I love it! Just got to pick one for this cake coming up or just buy it but after that I'm going to make so many cakes trying different things! Hahah Seriously thank you all so much.