I had to use a combination of disks to get a single hole, but it worked! It hurt my forearm something fierce with all the squeezing, but it worked, and in much less time than I was expecting.
As mentioned, I'm not happy with the finished product. I maintain that the ganache was too soft and with the weight of the fondant it kept sliding down. I attempted to patch it up on site, but the damage was too far gone. Parents of the bride and the happy couple them selves loved it and didn't notice any damage but it's all I could see - that's always the case. I am glad that this was a free cake. I would have felt bad if someone paid full price and had it turn out like this, even with how little I charge. I would have given a partial refund for sure.
Nevertheless, its an adorable cake.
|Non symmetrical lines... this drove me crazy!|
|Cake, cookies and a hangar door. Spot on for this couple.|
|Cookies in formation. I think that's a formation anyway...|
|And the reason we were there... Planes!|
As usual: Lessons learned:
1. Don't try anything new on a customer cake. That's what family and friends are for. "Hey, I tried something out... want a free cake?' Who's going to say no to that?
Make sure it works first.
2. Time management. This order took a huge chunk of time. I worked my day job everyday that I had to be doing something for the cake. Even if I were making a profit on this, it wouldn't have been enough to warrant not working the day job, but I should have spend time the week before making the cookies and froze them.
3. Research. I know this, yet I still assume. I had never done a technique like this before, and I knew months in advance that I was doing it, so there was no excuse for not knowing how I was going to pull it off.