I designed the cake in three parts. I tried to get as much design work done prior to assembly as knew I had time restrictions on site for assembly
My very first thought when I first started designing the wedding cake was, “how am I going to transport this cake?” That stayed in the forefront of my mind throughout the entire construction. It took some careful planning factoring in weight as well. Being fruit cakes, which are heavy, every section got weighed and I kept note of the amount of pastillage and royal icing I used as that additional weight needed to be added to the cake weight. The bride initially wanted all the tiers to be fruit cake, but after doing a mock up for her on a dummy she was happy for me to pursue the cake design with fruit cakes and dummies mixed, to keep the weight to a minimum. The transportation had to go from house to car (air conditioned 4x4) then the long drive to London to a lovely hotel we stayed in with a massive air-conditioned room for me to work in. What a thoughtful wonderful husband I have to think of all of this for me. So the cakes had to be transported from car onto two porter trolleys and up to our room. That was nerve-racking in itself!! Then 24 hours later transported back down to lobby and into a large London Cab to take us to venue which thankfully was a very short distance to venue – only 1.5 miles. I was delighted to see a quiet lull in London’s streets and we did not have loads of steps to climb up and down as there was a side access into the London Royal Exchange. To get back to design for transport... www.EdibleArtistsNetwork.com 11