cakezilla

I need to make a display to house 150 cupcakes. I've got the design figured out where I'll be using either particle board or foam core for the bases of the square platforms of 8X8X8, 12X12X12, and 16X16X16, stacked largest to smallest on top of each other. I'll need to cover the "boxes" with some type of fabric. What is a good, easy to clean linen that would work well with the design? I was thinking satin, but that can be pricey and not too stain resistant to buttercream. Is their a such thing as a good restaurant safe cover all that would work well for this sort of contraption? I would prefer to be able to wash and reuse but that could be costly as well.

I have an order for a red velvet cake due this Friday. I'm looking to do a company logo on the top of the cake, but my handwriting sucks (always has, always will). When it comes to handwriting, I opt for a frozen buttercream transfer, however I am a bit hesitant to place a FBCT on top of a cake with has been iced with cream cheese frosting- I dont see it becoming a tasty addition. SO.... I'm curious to know if a frozen cream cheese transfer would work in its place. Is their enough fat going on in there? Would it easily remove itself from a sheet of parchment?

You are absolutely correct and that is my BIGGEST peeve about these show; how they define "amateur" and like terms in regards to who qualifies as what.

With the many variations of the ICC, I was hoping someone or someones could help clarify the traditional anatomy of the beast as we know it. Just want on Earth does he consist of? White cake with a coconut/walnut filling, yellow cake with a pineapple filling and a coconut/walnut icing? white cake with an addition of coconut milk?

Stone me if you will.... I try painfully not to watch these amateur competitions for the reason that there are a lot of things about them that I dont care for. I dont think the competition was unfair. All the contestants had the same advantage. The altitude challenge was just an obstacle that they ALL were dealt. It's something that should have been taken into consideration prior to stepping in that kitchen. Trial runs, recipe adjustments, and what not are things that need to be the responsibility of the contestants. I dont think FN gave any of them one advantage over the other and for that reason, I feel it was a fair competition.