Good point on the height... I was thinking just two layers originally but got carried away with the Wilton tins
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Lol! All well and good, but master making small cakes first, then move on to the big ones.
Ok... Another good point! I'm so glad we are talking this through and avoiding it becoming a disaster. Buttercream sounds a much safer option. Learning such a lot with these posts
. I'm pleased I found your website
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The structure of the cake is paramount, then everything after that is just window dressing. I'm really pleased that you are actually learning something.
Here's the revised cake:
- 6-inch chocolate cake with two layers (can review if 3 layers is low enough for the fingers).
- Salted caramel buttercream to sandwich the layers.
- Outside covered in buttercream.
- Chocolate fingers round the side, stuck on using the buttercream.
- Topper 1 - 2D bought pre-made fondant football club emblem.
- Topper 2 - 3D bought "Happy Birthday".
- Cake on 8-inch base.
- 3D Black and white footballs placed around the cake base. Plan A - Made out of fondant. Plan B - Shop bought mini chocs.
- Idea - Could add some of the 3D footballs to the top if using fondant ones.
What do you think?
Yep agree with the 2-3 layers depending on height restrictions. Lol! It sounds like we're building some kind of tower.
Fine on the buttercream to sandwich the layers. Is that what you are using to cover the outer layer also?
Chocolate fingers, yes, buy two packs (put them in the fridge that way they don't melt when you start applying them to the cake) and when sticking them to the cake, wear food-safe gloves that way, you won't put any smudges on them. You will also need to taste test these and take the best ones out of the packets for the cake.
Check the fondant topper's size against the tins you are using because you'll need to know if you are putting the topper on first or last. By that, I mean either before or after you surround the cake with fingers. If the topper is slightly smaller than your tins, you will need to place it on top of the cake and then surround it with fingers.
If it's larger than the tins, it will then be placed on afterwards and probably sit on the top of the cake and the tops of the fingers.
The last thing you want to do is surround the cake in Fingers and then have to start squeezing a topper into it!
Topper 1 and Topper 2 are good, but just because you've bought them doesn't mean to say you have to use them. Use your judgement. You don't want to over-decorate the cake or make it look too busy. When making additional decorations, always use odd numbers like florists do, either 3 or 5 or 7 of something.
If you can send me a pic of the topper, that would be helpful because that way I know what you're working with and it may give me a better idea for the rest of the decoration of the cake.
I think that covers everything.