Posted by michael ledwith on May 19, 1997 at 16:00:52:
I have done 8 wedding cakes in the last year and a half,
and I had to deliver them, some close and some 20 miles
away. The last one ,a key lime cake with key lime mousse
and whip creme iceing, started to melt. I finally got the
three tiers into a walkin and fixed it up. the scrool work
and some decoration were replaced with fresh flowers, it
looked o.k., not as nice as I had planed. I set it up in
the diningroom 15 min. before the guests arrived (close to
the window and the setting sun) :( I took one last look at
it, politely asked the sun not to beat to harshley on the
cake, then drove the 20 miles back to work. Let me tell you
I was a nervous wreck wondering if the cake was o.k.well it
was, and the week after the honeymoon the bride came into
my kitchen to thank me for such a wonderful cake. I
couldn't tell her that I seeped half her keylime mousse in
the sSheratons elevator. My dilema is I was worried about
all the cakes I made( I'm never worried about steaks) is
that something all new wedding cake bakers do? The guy at
my local supermarket bakery said "next time use very little
filling and pray. I don't know if the stress is worth the
money.
chef miike