modeling chocolate for outdoor wedding

3
10
Joined Apr 25, 2011
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?
 
102
14
Joined Aug 26, 2010
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
10
Joined Apr 25, 2011
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!
 
102
14
Joined Aug 26, 2010
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.
 
Top Bottom