First Wedding Cake - Needing Help From The Pros.
Decorating By kblickster Updated 6 Nov 2012 , 3:37pm by leah_s
I am doing my first wedding cake for a May wedding. The bride provided a picture of the cake she wants and it is a 4 tier cake with 12,10,8 and 6 inch tiers, serving 130. Her guest list is 120. I can't post a picture of it but it is all buttercream. Bottom or 1st tier is Rosettes, second tier plain with a ribbon, third tier Rosettes, and top tier is quilted with dragees in the intersections. All tiers are something I have done before as single cakes but I have never stacked them. I have experience stacking up to 3 layers, but those cakes were done in fondant.
How do I stack buttercream cakes (especially the Rosettes) without messing them up. Do I stack them and then do the Rosettes? If so, how do I transport the cake. Should I pipe the Rosettes onsite? I can and will practice on dummies, but thought I would ask to see if someone already has experience with this.
Ok - Answering my own question. I think after reading some previously asked questions that I should stack the cake on site. My plan is to not put the rosettes on the tops of the cakes until my layers are stacked. I can fix fingerprints or holes in plain buttercream, but the rosettes would be difficult to repair. I normally make rosette cakes with noncrusting buttercream because I like the taste better, but I will make this one with a crusting buttercream.
Still going to do this with dummy cakes to make sure my plan works.
Thanks to all of you who have gone before me. Awesome site.
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