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Thread Starter 

Hi Everyone,

 

I am new to the forum - I have been browsing for a few weeks however need some advice and thought I would ask all of the knowledgeable members here.

 

I am making a wedding cake for my cousin. At first it was going to be a fruit cake which would have been great as I have been making these for years. However, she has decided on a mud cake instead.

 

Now for the tricky part - her wedding is next Saturday (15 Feb). I am travelling for two days to get to the wedding. I have found a great recipe that suggests the cake (covered in fondant) will be fine in room temperature for 7-14 days. I am thinking my timeline will be as follows:

 

Monday - Bake

Tuesday - Under lay - (That'll be my next question)

Wednesday - Fondant

Thursday/Friday - Travel & Arrive at Destination and finish cake with decorations

Saturday - Wedding

 

Does this look ok?

 

Next question - Given the travel and room temperature storage I am hesitant to use ganache - does anyone have any suggestions of what I can put under the fondant?

 

Thank you!:-D