I actually already did the fresh raspberries for the sample 6” tier I made and it was lovely. I pressed a single layer os whole raspberries into the raspberry buttercream which was flavored with the raspberry puree and sauce in TCB.
I agree that chopped berries would be a mess, as would a greater quantity of whole berries.
I may nix the berries to be safe..and to ensure the cake will be as easy to frost as possible…and to keep it level.

I most likely won’t freeze the cake, but will chill it overnight and then transport to the site.

UPDATE (posted in two places) -
Again thank you so much, especially to Hector and Patrinicia for your help and advice.

The wedding is tomorrow and I am filling and frosting tonight. I have confirmed with the venue that it’s fine for me to stack and finish the cake onsite. HOORAY!

I had a big problem baking the layers last night, but luckily I had done as much organization and prep work as possible so recovery wasn’t that difficult. It just had me up till 1am!

Luckily the second ones came out beautifully.

I am filling and crumb coating next, and I think chilling the frosted layers overnight.

All of you stacked cake veterans … do you transport plain tiers to the site and do all piping onsite once the cake is stacked? [Hector, I think form your Hawaii Way pictures, you took tiers with piped borders in boxes?] Do you do any design work or piping before transport? I was concerned about the mousseline buttercream remaining the proper texture to pipe onsite and the also holding up for the 5 hours in between set up and cake cutting. (To clarify, I am not concerned about the tiers themselves, they will be well-chilled, only whatever I am piping on while setting up the cake onsite.)

I am arriving at the site between 1:30-2:30pm
Guests arrive 3:30pm for ceremony
Cake displayed thoroughout
Cake cutting at 7 or 8pm…I cannot find the exact time.

I can bring whatever I need and they will give me a space to work.

What do you guys think?

StartfromScratch - 11 July 2008 01:22 PM

UPDATE

All of you stacked cake veterans … do you transport plain tiers to the site and do all piping onsite once the cake is stacked? [Hector, I think form your Hawaii Way pictures, you took tiers with piped borders in boxes?] Do you do any design work or piping before transport? I was concerned about the mousseline buttercream remaining the proper texture to pipe onsite and the also holding up for the 5 hours in between set up and cake cutting. (To clarify, I am not concerned about the tiers themselves, they will be well-chilled, only whatever I am piping on while setting up the cake onsite.)

I’ve done both - depends really on what kind of supports your cakes are sitting on.  I use cardboard rounds that are the same diameter as the cake, so borders on the bottom of the tier have nothing to rest on.  Also, piped borders on top of the tiers can get in your way when you place the next tier on top, and can also get in the way if you try to pipe around the base of that next tier. 

If you are using plastic separator plates, the bottom piping would be somewhat protected, but I’d still advise against pre-piping on top of the tiers (so easy to bump into it). 

For me (and I’m just a hobby baker), I prefer to pipe on sight if I’m also stacking the cake on site.  If the cake is delivered assembled, I will pipe before hand.

Thanks Patrinicia. That was my worry about pre-piping - so easy to mess it up later. I think since my piping will be simple I will just do it all onsite.

Rachel, I’m holding my breath for you tomorrow.  Remember, we are all behind you!  I’m of no help except sending you good wishes and loads of moral support.  Good luck!

I’m sure everything will work out very well Rachel - I’ll be thinking of you.  Can’t wait to hear how it goes!

AnnieMacD and Patrincia~ A special thanks to you for your good wishes!
I posted the update here to the original thread.
Now I need to do the rest of my dishes. Since I remade a couple things there were LOTS of extra dishes.

Rachel, What a super job and I can just imagine how yummy the cake was. Were you very nervous watching them cut the cake?  It must have been great to get all the feedback.  Are you willing to take us all on the journey to your own wedding cake too?  I hope so.
Annie