A[ATTACHMENT=1497]WeddingCakewithRoses.jpg (1,259k. jpg file)[/ATTACHMENT]

First let me say that I'm a hobby baker. I'm needing two things.

One, a family member wants me to make a wedding cake almost identical to the picture I've attached with White Rosette covering the white iced areas of the cake but leaving the black ribbon and red roses. Will this look ok...leaving the black ribbon in place and starting the rosettes at the top of the ribbon? I haven't found a cake on the internet that would show what it would look like.

Two, I realize my cake in the picture is far from perfect. My icing seems to bulge out the cracks after I transport the cakes and my icing looks thin over time...like you can see the cake. Do I need more icing? What are your thoughts? I'm thankful the next cake will have rosettes because they cover imperfection.

AThanks dreamacres! I see what you mean about the support of the rosettes. I didn't think of that so thank you!

Your picture must be super HUGE as it's taking over 4 minutes to download :(

cakes and my icing looks thin over time...like you can see the cake. Do I need more icing?.............

.............Yes, probably.

Have you tried the recipe '2 of everything icing'?  http://cakecentral.com/a/2-icing    It's a great tasting b'cream that's easy to use.  If you use the extra BIG icing tip to apply it you will have just about the right amount as long as  you don't scrape most of it off when smoothing :)

That tip is a great help especially for beginners to learn how much icing to use.

............ icing seems to bulge out the cracks after I transport...............the board you put the cake on must be at least 1/2" thick so it supports the weight of the whole cake.  That way the icing will not crack. 

And don't overfill the cake with filling.   Make a b'cream dam by piping a line around the outter edge w/tip 12 and b'cream icing.  Then put the filling within that ring - don't go above the height of the ring.

Hope these tips help you.

try storing the cakes in the fridge after you're done too. Icing won't crack and buckle as much when it's chilled.