I posted a few days ago about making my daughter's wedding cake, which is my first wedding cake. We were going with fondant, but I saw this cake, and others made like it and we both feel in love with it. I have never made these kind of roses, icing roses I guess it's called...and honestly I would love to avoid fondant all together, so I am glad she loves it.
So anyway I wanted to ask all of you experienced bakers out there how would I go about doing this. I live in Va, it is hot and humid. The cake will be inside. I do have to transport it, prolly about 10-15 minutes travel time. I need a REALLY good icing to hold up. Right now I use the classic vanilla buttercream on this site that uses all butter no crisco. It does crust in the fridge. Should I do a crisco icing? ewh. I am thinking if I made the cake and put it in the fridge and let the whole cake "frost" then the travel time wouldn't hurt it much, esp with the blowing cold a/c.
Now, should I do each tier at a time? Bottom tier..do icing roses all the way up and around the edge, then add the next tier? and do the same, or put up all three tiers and go from there.
Are these roses pretty easy to learn fast?
Thanks so much for your help, all of you have been nice and give the best advice.
This cake is simple, but so elegant and very much a wedding "looking" cake. Love it.