serving issues-fondant covered wedding cake

[hunterh6868]

Hi, Everyone.

I am new to this site and I think it is wonderful! Everyone seems so helpful and encouraging, so I've decided to ask a question of you all.
I have a wedding cake for this saturday 06/07/08 (my first) and I am wondering how to have the bride and groom cut this fondant covered cake without it looking like they are sawing through cardboard. I am using the satin ice fondant I just ordered, so maybe it wont be as stiff as some others I have used. My past experience has been for birthday cakes that we eat as soon as I am finished and even then it is sooooo stiff and dry so I have some concerns about the cutting and then the serving of the cake. Is the fondant to come off before it is served to the guests? (my kids always eat the fondant, but I dont care for the texture of it)
Please help. I obviously havent thought this through completely.

Thanks,

[jeri]

I actually stay and cut and serve a lot of the cakes I do (because a lot of them are for close friends) I have found that using a very sharp skinny knife is best. Work in small sections. The big cake knives do exactly what you said, looks like you are sawing through it. I have a knife that is actually about 8" long and the blade is around 1/2 inch wide. It is my favorite knife to cut fondant cakes with. I always have a server right there too to plate the slices with.

I always make extra "plates" out of cardboard covered in the foil so when I unstack the cake there is something to set each tier on as it is cut. Most of my cakes are a different flavor every tier so we cut and serve every flavor. Be prepared to have a trash can close by to discard any odds & ends. The Satin Ice is a lot nicer than say Wilton. I love the flavor of the Satin Ice too. It is actually edible unlike some of the others.

If I am not staying to cut the cake I give the bride instructions typed up on how to cut the cake when she orders it so it is not something they have to think about at the last minute. A lot of venues cut and serve it for you for a price.

Hope this helps!

[Amanda]

Welcome to the forums!! Glad to have you!!

OK...to the cake stuff.... have you tried working a little shortening into the fondant as you are kneading it? I think that helps to keep it from getting too dry. I don't do a whole lot of fondant covered cakes, but I've never had a problem with it bring dry and brittle.
As for the cutting.....If they start with the tip of the knife going into the fondant and then bringing the end of the knife down into the fondant so that it's even with the tip before they start cutting the cake it will go just fine! (did that make any sense? )
I wouldn't worry about taking the fondant off the cake when serving. Some people really like it, so let them choose for themselves if they would rather et it or peel it off.
Good luck with it! I hope it goes well for you!

[puzzlegut]

Let us know how the wedding cake turned out.

[2sdae]

oh deff do!