hello everyone, i'm making a wedding cake for some friends for sept. 25th (still a beginner, though have had experience in pastry production, more finishing tarts, etc.) and my friend wanted something like the one in this image (by Cheryl Kleinman?) she really wants this kind of simple, elegant, modern look. http://www.newyorkmetro.com/shopping/guide...ery_cakes/4.htm 1. how does one create that type of real flower sprays and attach them to the cake? this is one of my biggest stresses since i'm not sure of the timing for getting the flowers and putting them on the cake. the bridesmaids' dresses are lavender so i'm thinking of using purple/lavender flowers mixed with 1 or at most 2 other colors (any suggestions?) that would go well. 2. how far in advance should i make the cake/filling and assemble it? 2. keeping loosely to that look, how does one create the pleats in such a cake? does one use rolled fondant, sugarpaste, marzipan or?? does one do them one band at a time? how does one attach them to the cake? or do you band the pleats on a sheet of (marzipan) and then adhere it to the cake? 3. one of my concerns, if it is perhaps marzipan, is allergy to nuts. 1 tier of the total 3 tiers of the cake (12", 9" and 6") i'll be making with almond and the other 2 tiers will be sans almonds to cater to those with allergies to nuts. if it is marzipan pleats, what can i substitute on the non-nut layers? 4. what should be adhering the (fondant)? should i be using buttercream? 5. what's the best way to color the fondant (or marzipan or whatever it is) a light green? 6. after putting the (fondant) on, i can't refrigerate the cake, right? how do i deal with the fact that the pastry cream in the cake needs to be refrig. and the outer layer needs to be room temp.? i need tips and help in understanding how to decorate this cake most efficiently since i'm working full-time while making this cake for sept. 25th. thanks in advance for your experience and help in any and all of the above issues!!!
