Advice from Rebecca at Cakes from Cabin Ridge
I have worked with Rebecca for many years and have been amazed by her ability to design unique and beatuiful cakes. I have often thought that the flowers on the tops of her cakes are real. Becky is a true artist when it comes to cake design and baking. Not only are they beautiful but they are tasty too!
“Summers in Montana are consistently hot and very dry. Indoor venues and tent receptions rarely provide air conditioning or refrigeration to insulate your cake which may be on display for 4-5 hours before cutting. To maintain the freshness of your pastry and to keep decorations equally perky, the option of rolled fondant icing and sugar flowers/decorations should be considered.” – advice: cakes from cabin ridge
May 31st, 2010 at 2:58 pm
Becky’s right on. As a cake designer/decorator, I can agree 100%. Though rolled fondant has a bit of a reputation for wonky taste (flavorless gum and so on) it’s something that can be peeled off and simply not eaten. It looks divine and beyond that does offer a layer of protection for your cake that buttercream, no matter what is done to it, simply can’t offer. I’ve had brides tell me about cakes that have literally melted at weddings they’d been to and my advice is to treat frosting much like ice cream. It doesn’t stand the heat, so protect it as best you can! As cake designers, we’ll do our part as best WE can but once it leaves our shop, it’s out of our hands! Best of all, fondant is a flexible medium. Just about anything CAN be done with it – so let your imaginations soar!