modeling chocolate for outdoor wedding

Discussion in 'Professional Pastry Chefs' started by cakenbake, Apr 25, 2011.

  1. cakenbake

    cakenbake

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    I am making a wedding cake this week with 3-D creations...  I am using White Modeling chocolate it is an outdoor wedding.... supposed to be 78 degrees outside.... they want to set it up outside, but i am kinda weary... any advice?
     
  2. blwilson2039

    blwilson2039

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    I think you meant "leery", but I understand why you'd be weary. Making wedding cakes always makes me weary. At 78 degrees, you should be okay, but why aren't you using gum paste or fondant? If the temperature is an issue (and it might be since you're 5 days out), keep the creations inside until the last minute if you can.
     
  3. cakenbake

    cakenbake

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    thanks... i've actually never tried gumpaste--- i did use homemade buttercream fondant and white modeling chocolate for it and it actually turned out to be beautiful breezy weather--- and they still kept the cake inside until the cutting of the cake part of their wedding so everything turned out great--- i have posted the pic of that cake up as the profile pic, the only thing that bothers me about it is that it was kind of a long drive to deliver it and there were some railroad tracks the driver drove slow as possible but some of the 3-D creations started to sag--- other than that very pleased with the cake-- and my friends (the wedding couple) loved it!
     
  4. blwilson2039

    blwilson2039

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    Glad it turned out okay. Cute cake, too. Ugh. Railroad tracks. Long drive. That kind of stuff can make you go mad...

    I did a 4-tiered, white buttercream cake last year about this time for 150 guests. The boss always wanted the cake out for the arriving guests to see it. It was outside, of course. And it was gnat season. They were EVERYWHERE! And breezy. I don't think I have to tell you what happened.