I have my fist carved cake order this weekend. She wants a conga drum cake. A conga drum is a little smaller at the bottom than at the top, maybe a two inch total difference between the diameter of the top of the cake and the bottom. My questions are these:
1. I assume I should freeze the cakes, right?
2. Are there any tricks to the fondant - wrap it around the cake, as opposed to over the top?
3. Construction wise, I am baking (4) 8" rounds. I am planning on using 3. The overall cake will be about 8" wide at the top, about 6" at the bottom and 10" high. I am afraid of total structural failure due to the bottom of the cake being smaller than the top. What type of support structure do I need? I've been using barbeque skewers to support tiers on tiered cakes, but this is a little different. Should I put 6" cardboard round between the top two layers, and support with the skewers? Or should I support all three layers with cardboard rounds?
I made the Oreo cake in the recipe secion and am planning on making Theresa's white chocolate mousse between the layers. If I use the cardboard between the layers, I'm afraid of a complete mess when they go to serve the cake.
Any advice would be greatly appreciated! Thanks.
I've attached picture of a conga drum cake that she wants.
I can't find the Oreo cake recipe under the "recipes" in the forum. Is there another place to look? There not that many recipes there from what I can see. Thanks!