I have a bride that wants a cake similar to this one and since I do not have a lot of experience with piping I am very nervous. I have practiced on dummies for weeks and it's getting close to crunch time. Layers will be 14, 12, 9, 6. I work full time and will need to work on it throughout the week. My plan is to fill/crumb coat on Wed. Ice on Thur. Pipe and stack on Friday for Saturday delivery. The 6" will be the same as pictured. The 9" I will use a impression mat and the cake will need to be really cold to get the detail with a hot pastry scraper. (I am not piping those diamonds). The third tier and bottom tier are similar to what is pictured. My cakes will be refrigerated due to the fillings chosen. I am using SPS.
How long should I wait before piping after getting the cakes out of the refrigerator? I don't want them to be sweaty and the piping slide off.
Should I freeze the piped layers for a short time to firm everything up before stacking?
Since I'm not piping the diamonds, do you think I should pipe dots at the intersections or use pearl dragees? This is a very busy cake design, but after practicing using the impression mat, I just felt like it needed something. Would the dots/pearls be overkill?