Delivered a huge (20/16/12/8) and exceedingly heavy wedding cake yesterday over 100 miles away with no problems! Lots of 'firsts' with this cake -- first fondant wedding cake, first pipe/flange assembly, first use of bubble straws, first time using SatinIce instead of MMF... can we say 'stress'??? The pipe/flange really helped ease the stress once it was loaded in my vehicle - we kept checking on it and it hadn't moved at all... whew! Awesome!!
Only major stress after delivery was when the caterer went to cut the cake and started cutting from the bottom layer... YIKES!!! I actually had to intervene (I was a guest at the wedding) when the cake was on the verge of collapse because she had started knocking out my supports in the bottom layer. (Fortunately all pics of the cake had already been taken!!)
Did you post pics of the cake yet?
I have learned SO much from this forum. It's hard to teach this old buttercream dog new fondant tricks but I have gotten courage from your wisdom & advice. Assembling prior to travel was another new thing - I have always assembled on site before!
Here's a close-up view before the wedding -- you can see the 'bling' factor better. The draping and bling was a matching style to the bride's dress.
As for the cutting of the cake, the caterer was not doing the concentric circles & then cutting slices... she was trying to do skinny slices all the way to the middle of the cake (like you would slice a bundt cake or a smaller family cake)... and tipping my pillars to get them out of her way. Dinner was great - so she obviously had skill & experience in the dinner department! She was pleasant though, and glad that I stepped in. She even said 'oh, I get it now' when she watched me for a minute. I just helped her cut the rest of the cake... which went faster with the 2 of us for 300+ guests.
I was so glad to have assembled it all prior to leaving -- since it was an outdoor reception, there was no room/table/space that I could've used to help finish things up there. Pipe/Flange was a definite life-saver!
Oh, we also rigged up a cover to put over the cake prior to the wedding to keep it clean and bug-free. I'll post a pic of that too. We just assembled it from 1/2 inch PVC pipe & fittings and then actually used the netting from my daughters canopy that was over her bed when she was little. We set up the cake a couple of hours before the wedding, and then when we got to the reception site, we took down the cover. We were glad, as the flies were bad early in the afternoon.
Fondant isn't big in our area so I don't get to experiment with it much. Here everyone loves BC.
It was definitely more difficult to cut than BC! Especially at the front of the cake where the draping was - it was just too thick to cut nicely. A serrated knife is a definite must when slicing a fondant cake! (Fortunately, it was pretty dark outside when people were getting their cake, so they weren't noticing the slicing job! LOL)
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