RBC - I have read it is greasy and will probably be shiny. Also that it will not harden - which is no big deal. The squares will be put on the morning of delivery. I have read that some people have successfully replaced some of the confectioner's sugar with corn starch while some have had good results using only half of the shorten called for. I also read that I shouldn't use the Crisco sticks, but the canister instead. When would I add the coloring?
MMF - I have seen many recipes but will most like use Darla's recipe over double boiler. I don't know if I can locate the dough hooks for the old oyster kitchen center mixer I use. Since I plan on separating the MMF in liquid stage to color it, can I use the regular blades until it comes together a bit then knead in the rest of the sugar? I have read that I butter extract added makes it taste like the rolled buttercream. Can I used butter vanilla emulsifier (or what ever it is called that is sitting on my table)?
I have a couple more little questions too. Please forgive me, I am a hobby baker because I worked fulltime and went to school fulltime. This is my first wedding cake and, even though they aren't paying for it, I don't want to screw it up.
I thought with the fact that the decorations are minimal a 2" difference in pan sizes would look better, so I am using 14" thru 6". Five tiers... wow! Location is 2 hours or so from my house. I want to stack the bottom two and the top two to travel. What do you think? Should I use all shortening and no butter in my buttercream so it will be stable. Wedding at 4pm, set up about 2pm, leave house at 11:30am. It will be out awhile but it is supposed to be about 12 degrees outside.
She doesn't care about filling and whatnot. She has given me no taste preferences. I know - she is very easy to please... not picky at all. She doesn't even care what I looks like, but I showed her my thoughts. Anyway, I plan on all cakes being white. My fillings are chocolate buttercream and ganache (from Toba) - cake spritzed with Amaretto; vanilla pastry cream - cake spritzed with orange liqueur; and lemon curd with raspberry jam spread on cake first... in that order from the bottom up. Don't know what to do with the other two tiers. I plan to torte the cake. What are your thoughts.
I thank you all in advance for any input you want to give. Sorry for such a long post but I still feel new at all this cake stuff since I do one every few months. Any other tips would be nice! Oh, cake is for this Saturday and I think I should make RBC or MMF tomorrow or Wednesday so it can meld together. Sorry for the last minute during holidays... I didn't think I would have this many issues.