So over the years of serving weddings, I have cut and served my share of wedding cake. I don't remember ever having as many issues as I had last night cutting this blasted cake! I swear it was covered with fondant that had been rolled out to 1/8" thick! I had a serrated knife and had to saw through the fondant. The cake had sat there since the afternoon, we had 90+ degrees outside (what a day for a wedding on the course!) and when you put 165 people in the banquet room, it did heat up. So I don't know if the cake got warm and pliant and wouldn't cut, but what a mess!
Fondant is not my favorite stuff, can't imagine why it is so popular.
Lorraine, ever have this issue with weddings that you have catered?
Any ideas or suggestions from anyone else?
I suppose that I could have had a pitcher of hot water, but you can only dip your knife and wipe it down so many times when you are trying to cut 165 pieces!
Fondant is not my favorite stuff, can't imagine why it is so popular.
Lorraine, ever have this issue with weddings that you have catered?
Any ideas or suggestions from anyone else?
I suppose that I could have had a pitcher of hot water, but you can only dip your knife and wipe it down so many times when you are trying to cut 165 pieces!