Hello lovely CC'ers! Good morning

I have a question for you concerning a stacked three-tier (14 10 6) I am doing next weekend.

I will be assembling and adhearing the flowers to it AT the venue. (I dont have SPS and I am too leery of going the traditional route of dowels for this one)

So, below is an example of the cake Im doing (there will be a ribbon border instead of icing for one) and I am concerned on how to actually attach these flowers. Bride really wants flowers to be completely edible, either out of fondant (wont these be too heavy?) or royal.

So, two questions. What MEDIUM do I do these roses in, fondant or royal?

And how do I attach them to the cake? More royal? And if so, since it will be done on site of the reception, how long will it take for each rose to "set" so I wont have drooping or falling worries?

Thanks in advance for the help!

Well for some reason attaching the photo wouldnt work...BUT here is the url of the website the bride found...

http://www.flickr.com/photos/12475056@N00/455000103

I used melted candy melts. Its a very good adheasive. If your flowers are on wires or sticks you can dip that in the melted candy and then insert into the cake.

Lol yes I am using a support system...I just dont want to have to rely on it while driving a couple hours away in this dreaded heat. So, it will be dowelled (sp?) but will be stacked at venue.

I never thought to use candy melting chocolate...super!

I did do a search for this topic and found Debi uses her BC roses and BC to attach...I really like that idea! I love my buttercream!

Will wait to see what others say before I make a decision

I'm completely confused. You're using a support system, dowels, but don't want to rely on it?

Start at the bottom and work your way up for attaching the roses. That way the ones on the bottom help support the ones above as you go.

Start at the bottom and work your way up for attaching the roses. That way the ones on the bottom help support the ones above as you go.

Thanks everyone,

Definately will be using buttercream. I come from a place where you use freshly made roses right away (high volumn store) and never once thought about air-drying.

Leah, yes I am using support, but there is something inside me that is screaming to assemble this cake on location. Ive delivered many stacked assembled cakes but my gut is telling me something on this cake!

I would recommend making fondant roses on toothpicks and then you just insert the toothpick into the cake. The toothpicks can be taken out of the roses if you want to serve the flowers with a piece of cake.

The real question is how much were you paid for the cake, because doing the roses in BC or RI will take 15 minutes to pipe, vs fondant roses, which will take hours.