I'm making a 9 inch round cake for my son's birthday and I am going to do a chocolate transfer on top. I had read that I should make the chocolate cover the entire top for a more finished (professional) look, however, I am now worried that by doing that, I have made the chocolate too heavy for the cake. I am not a professional decorator and I don't really have the time or materials to start over again. What should I do? Just go with it and pray the cake doesn't buckle? Hope that I'm just being paranoid? I don't have much experience with chocolate transfers that cover the whole top of a cake - do they usually feel pretty heavy?
If the transfer is laying flat, you can insert a couple of straws to support the weight.
yes and you could put it on a smaller cake circle too to make the weight easier to handle --even it out
Unless what you made is like 1"-2" thick I cannot see how it would impact a cake to the point of causing a problem. Just go with it is my suggestion.
Thanks y'all for replying. I don't think it's an inch thick but I do think I might do the straws just in case. Would I stick them in before or after icing the cake?
Ice the cake, then insert the staws.