I want to make a cake in  the shape of a house.   What is the best type of icing for stability?  I prefer SMBC on my cakes, but i don't know if it is stable enough.  House will be about 12 in by 10 in long and about 12 to 14 in high.   I have a lot of experience in gingerbread houses but cake is a new canvas for me.  Thanks in advance for any suggestions.

if kept cold smbc is firmer than abc -- so it all depends on how you do things

AI agree with k8 :) SMBC all the way! Glides on smoothly (less crumbs)! Taste great too!

AI'm not sure if you're planning to cover the cake in fondant, but if you are, I would use ganache under the fondant. It's very strong and very stable.

I've done a house cake that was 9" long by 4" deep and 9" high and had to drive it 5km to deliver it, and it did not move at all (and it was on top of a sheet cake - but yes, there were lots of dowels involved!)

Also done the cat in the hat - that was about 60" high and only 6" wide, also had to deliver that 6km (with speed bumps on the road, thought I would have a heart attack!) and he was just fine.

Ganache is your friend.....

Thanks for your help.  I will use the smbc and keep cake chilled.   I plan to use dowels and cake boards every 4 inches or so.

AHi hobbist,

Can you tell me how was thé delivery for this cake. Did everything was ok with the smbc?

I must make a louis vuitton cake and a bellagio hotel cake, both very tall and i still hesitate between smbc and ganache