She called recently requesting that I make her wedding cake! I am very excited and I'm going to talk to her tomorrow for the details about the cake but I have a bunch of questions regarding the difference between making professional cakes and just cakes for my friends and family.
1. Unless she really wants a fondant cake, I am planning on doing it in buttercream as I am one girl with a rolling pin and have only tried fondant twice before with only about 75% success. (I always get a few tears/cracks around the bottom) What is the best way to smooth my buttercream for a near-perfect finish or how could I decorate the sides of the cake so smoothing is not an issue?
2. I am planning on decorating the cake in gumpaste flowers as I purchased the supplies fairly recently and they give wedding cakes that professional look in my opinion. I haven't worked with gumpaste before, so how difficult is it to work with (tips?) and what supplies are necessary for sculpting gumpaste flowers?
3. I have done a two-tier cake and the structure was fine with doweling and cake boards between the layers but is it more difficult for a 3-tier cake?(what I will likely be doing) Any tips for the best wedding cake structure?
4. Since my cakes have always been casual for family events, I've always just placed them on a platter or a plate we have at home. Clearly that would look unprofessional for a wedding so what kind of base do you guys use for wedding cakes?
5. I want the decorations to look neat and classy/fun (depending on the taste of the bride) so what borders, piping techniques, etc. would you recommend? I usually just do shells but I want something a little nicer for a wedding cake. Also to attach the gumpaste flowers should I glue them with royal icing, attach using wires, what?
Thank-you so much if you've read down this far and even if you can't help with all the points, any help at all would be greatly appreciated.
** I may also be leaning a bit on you more experienced folk if she requests a flavour I am less familiar with such as red velvet as chocolate and vanilla are about as far as my experience stretches.