im doing a stacked drum cake.. im thinking of doing the technique of fondanting the sides then the top so its a crisp edge.. any ideas the best way to do this? sides first or top first or any thing lol..
it would technically be 2 double layer 8 in cakes and 2 double layer 10/12 in cakes, so 4 cakes fondanted to be 2 cakes.. You dont think that would serve 100 people??
The pic is a quick paint drawing of what im doing..the top standing one is a dummy cake so it will stand..So the bottom two layers will be doube thickness to give it a more drum look (so 2 2 layer cakes seperated by cardboard for...
This is a 6,8,10,12 buttercream.. filled with alternating choco mousse and banana filling.. um not sure on hours.. i charged 295 that included the roses(she wanted me to get them instead of providing them) and posy picks from wilton...
