A good friend just asked me to do their wedding cake. I know they need to keep their cost low (I will find out how low this weekend when we talk). So I am thinking of a few ways to keep costs down for her. I have never used a dummy before but was thinking of suggesting using a dummy tier (for ex: 1 dummy in a 3 tier) and the rest sheet cakes. I thought it could lower costs of ingredients and since I have 3 boys 3 and under the thought of decorating a tier way in advance is very appealing. Does this sound like a good idea or not? Also, if I did the bottom layer (say a 14 in) dummy at the bottom, is that bad because that is what couples customarily cut in front of everyone? Thanks for any advice!
post #1 of 18
3/1/11 at 8:47am