Back to the wedding cake, I've watched lots of videos on YouTube. But after reading some of these horror stories on here, I'm scared to death. I've never got that bulge I hear so much about. But I've also never had to stack a cake very high or make it far in advance. Since I'm in her wedding, I can't make it a day or two in advance, and I want to have enough time for screw ups. I figured I need to make it at least a week in advance. She is looking for a 4 tiered cake, with the second level being skinnier and a different color than the others. I don't think I have to be too fancy. I think a black fondant ribbon around the bottom of the tiers is also what she wants.
Any tips or suggestions? Should I make it, a a week and a half in advance, let it settle, then stack and fill the individual cakes and decorate it that weekend before the wedding? Then what do I do, refrigerate it until the wedding? Will it taste gross? Unless I can deliver it the day before, I won't be delivering this cake, there is no way, I'd have to teach my mom or sister how to stack it there, or at least have it in halves and have them stack the halves. I almost feel like I need to make a 100% practice cake like in March or even April as it gets hotter. I haven't decided on all fondant or buttercream. I found a delicious Swiss buttercream. But it's kind of thin. I'd almost have to add more crisco to it instead of butter to hold up the fondant. Any tips or suggestions are greatly appreciated. Thanks!!