I don't have a good feeling about this. I did last night. But now I don't. It's so flippin' big that it's a bit unstable. I have put two dowels the entire way through the cake, but I'm still apprehensive. And the customer is taking the cake to the restaurant in London by tube train. OMG! She's taking it on the tube! Agghhhhh! I'm sure that putting the marzipan and then icing on it will give it some more stability. When you make things so much taller than they are wide, it makes them unstable. Something to do with the centre of gravity.
But please, please keep everything crossed for me.
What you're looking at is a picture of 4 x 5" cakes, stacked. Each cake has been cut through and filled with jam and buttercream, then the cakes were buttercreamed to each other! (I certainly didn't plan on making quite so much cake when I gave her the price for this! But - and it's entirely my fault - the edible print of the label is bigger than I thought. So I needed to make more cake so it was a little more in proportion.
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