1st wedding in June..Help?????

[jonicca]

I'm making this cake using chocolate ganache covered in dark chocolate Satin Ice. I plan on using foam core and bubble tea straws for support with a center dowel if I assemble before delivery.
First question: Should I assemble the cake, decorate, and deliver completed. . . .or should I decorate, assemble, and still deliver completed. . .or should I decorate, deliver separated, then assemble. I'll have 1 hour from access to the site until the reception starts.
Second question: How heavy do you think this cake will be?? Devils food cake, raspberry and chocolate mousse filling, ganache, and fondant???? OMG. I was told its a 3 minute walk from the parking are to the site!!! That leads me to my
Third question: They insist on having chocolate mousse as a filling, which requires refrigeration. How can I decorate and transport this cake 45 minutes away without ruining it???
Fourth question: I'm going to use luster dust to make the circles and swirls gold, and also to make the balls pearl. . . .what is the best way to do this without having the fondant dry out befor eit gets on the cake, and without getting sparklies all over the cake?

Any other tips or pointers??? I'm really still a newbie, so this will really be a challenge for me. I'm gonna do a test run with dummies this weekend, so any advice you guys can give me would be greatly appreciated!! Thanks!!!

[mssweetie24]

What size of tiers are you going with? That's a beautiful cake.

[jonicca]

Oh, Duh! It will be 10" square, 8' and 6" round.

[2sdae]

I just did a cake for a grad that was a stacked 4,6,8,10 triple layer. I used the same system you are, sharon zambito's way, and I decorated it all stcked and center doweled then traveled 30 minutes in a car and then delivered by way of a long hotel walk and elevator ride. No probs at all. No shifting ir sliding or accidents.
Mine weighed in at 55 pounds but that is with the double bases and foam core and all fully decorated.
You can use pastry pride, rich's better cream and make a chocolate mousse with that is temp stable with no refrigeration.<<<otherwise it would have to be refrigerated and then set out not too long before they wanted to cut and serve it, do they realize this also?
They would prolly go for the non-refrigerated mousse.
As long as the painted pieces are dry when you attach them they wont come off on cake.

[jonicca]

2sdae, you have to be my new best friend!! So how would I make the chocolate mousse with pastry pride or bettercream? And where do i find those?? I'm in the Chicago area.

[MAK]

Should I assemble the cake, decorate, and deliver completed?
Especially since this is your first wedding cake, YES. If you can't fit the cake in your car.....assemble the tier height that will fit and add the remaining tier(s) on site. I tried assembling a cake on site - it was a disaster [although some people are just naturals at doing that]..... plus people like to watch which makes you even more nervous.


How heavy do you think this cake will be??
It will be heavier especially with the ganache + fondant. Tuesday has a pretty good estimate of weight.


How can I decorate and transport this cake 45 minutes away without ruining it???
They insist on having chocolate mousse as a filling, which requires refrigeration.
You may want to tell them you are using a non-dairy product because of the time needed to deliver and lack of refrigeration.


What is the best way to do this without having the fondant dry out before it gets on the cake, and without getting sparklies all over the cake?
I've only used grain alcohol to make paint because it dries quickly...but what I found was that once dry - the luster goes back to a dust - so unless you steam it - any little movement created a bit of dust on my chocolate fondant. I used gold to create the marine emblem and anytime I even moved it I was cleaning up after it. Just my experience.......

mmmmmm

[2sdae]

you can usually get them online different places. Some sam's clubs sell better creme, and some walmarts. Ask a local bakery too, I have an online place, but they aren't the best so look every where you can to find it. I have never had issues with them, but many others have.
Cake decorating & candy making products online

[puzzlegut]

I wish I could be of help. Good luck.

[Maite]

Originally Posted by jonicca

I'm making this cake using chocolate ganache covered in dark chocolate Satin Ice. I plan on using foam core and bubble tea straws for support with a center dowel if I assemble before delivery.
First question: Should I assemble the cake, decorate, and deliver completed. . . .or should I decorate, assemble, and still deliver completed. . .or should I decorate, deliver separated, then assemble. I'll have 1 hour from access to the site until the reception starts.

You need to have the cake assembled before the delivery.

Second question: How heavy do you think this cake will be?? Devils food cake, raspberry and chocolate mousse filling, ganache, and fondant???? OMG. I was told its a 3 minute walk from the parking are to the site!!! That leads me to my
Third question: They insist on having chocolate mousse as a filling, which requires refrigeration. How can I decorate and transport this cake 45 minutes away without ruining it???

Chocolate mousse filling can be made out of a non dairy product. That is not a problem. Use a non dairy whip cream on the mix.

Fourth question: I'm going to use luster dust to make the circles and swirls gold, and also to make the balls pearl. . . .what is the best way to do this without having the fondant dry out before it gets on the cake, and without getting sparklies all over the cake?

Some of the pieces, you will be better of if they are dry. The balls, for instance. Make in advance, and cover with the luster dust mixed with rum (use the air brush or a paint brush) It will be easier for you if they are dry and you can "glue" into the cake later on. Pieces that need to be place on the cake while soft, will be the ones that go over the corners (curve surfaces). Those, you will have to add while soft, but can paint with a brush being careful. The painting is a wept consistency that does not produce dust until dry (if you touched only).

Any other tips or pointers??? I'm really still a newbie, so this will really be a challenge for me. I'm gonna do a test run with dummies this weekend, so any advice you guys can give me would be greatly appreciated!! Thanks!!!

Your cake is only 3 tiers, but it will be heavy. You need to tell them to have a cart accessible for you on site, so you can set the cake on it and "rolled" into the reception room. Many of this places have it, but you need to ask for it.

The center piece at the top can be tricky. You could secure the ones (balls) touching the cake, but have a group of them to add as a final touch on the site for the top and around the cake... It's very pretty having them sort of rolling down the sides of the bottom cake.

Oh! to secure the balls, one with the other, you can use florist wire that you can insert in one, and push into the other.

Good luck!

Maite

It's so beautiful!

[Cakepro]

That is such a gorgeous cake. I must make on out of dummies!!