Hi! First I want to say that I love this site and it's been extremely helpful since I've started my cake decorating journey.

My son's 3rd birthday is coming up and I'm going to attempt to make a cake with a fondant dump truck on it. However, I have a few questions.

Can I make and cut the fondant dump truck pieces in advance and store them? If so, how and what should I store them in? (Can you tell it's my first time working with fondant like this??)

I'm planning on making the WASC cake with raspberry filling and buttercream frosting. I'd like to make and frost the cake the night before and then put the dump truck on the day of the party to save some time.

Do-able? If not, other suggestions are very welcome!!

Thanks in advance!!!

First of all, WELCOME! So glad you like this site! Don't forget to click on the little "Warning" at the top left corner of the website....this is VERY true! and funny! LOL

To answer your first question, YES! You can make anything from fondant days/weeks in advance to dry and then they will be ready for you when you want them on the cake. You can store it in a cool dry place, I like to put mine in a shoe box and make sure that no one can get to it!

You can definitely make your cake the day before to save some time. Here are some tips: make sure to make some really stiff icing and pipe a dam of frosting in between the layers on the the outer edge. Also, you will want to put a thin layer of bc on the bottom layer to make sure your filing doesn't soak through, and maybe on the inside of the top layer. Make sure not to put too much of the raspberry filling to ensure it doesn't squish out. You are going to want to refrigerate your cake after you do all this to make sure it's nice and firm before you totally frost the cake. Then put in the fridge to keep cool after all this is done!
Hope I've given you some good tips you might not have already know!
Good luck with your son's cake! I am sure you'll be fine!

Stephanie

Thank you, Stephanie! That's exactly what I was looking for. His birthday party is next weekend, so I'll start the dump truck ASAP!

With a soon-to-be 3 year old and a 9 month old, I need all the time saving tricks out there!

That's great! Glad I can help! Stick with us and you will learn more on here than you can in any class. I have taken all three Wilton classes and I think this has been the most informative site I've ever seen! I just love it here! Everyone else would say the same!

Don't be afraid to ask ANY question! No questions here are too big, small, or repetitive!
PM me when your cake is finished so I can see!

Stephanie

Every that step said is what i would do...and go light on the filling if you are worried. My first filled cake was buldging like crazy because i filled it too full. Also if you are worried the pieces wont dry in time add some tylose powder to the fondant, or go 50/50 with gum past. It will dry harder and faster. Good luck and happy baking!

Hmmmm...now I'm wondering/worried about the filling. I was going to go with a raspberry mousse in a 1/4 sheet cake. About how much do you think I will need? A cup? Two cups? I wouldn't think more, but then again - what do I know!

IF you are doing actual raspberry fruit filling you want it to be below the dam that you make. IF you're doing mousse filling you will want to make it a little thinner than your layer of cake, not much! Some people make the filling the same thickness of the cake layer! And with the mousse I don't think you need the dam...I am not that sure!
If you want to make sure to do the right amount put your mousse in that extra large bag with the large flat tip that you use to lay the frosting out on the outside of the cake. Then you can put a layer down and your will know its the right amount!