I'm making a wedding cake for a friend in September and they want buttercream frosting (no fondant) with scrolls along the middle of each tier. No problem. My question is do you think I should make the scrolls out of buttercream or royal icing? If I was doing a fondant cake, I'd definitely do royal icing, but the buttercream has me thrown for a loop. Any suggestions? Thanks!
I would do the BC---but then again---thats me.
I have a pic in my photos of a wedding cake I did that sounds similar...i used all bd..it was easy--and that way it tastes the same...
=)
I would do the BC---but then again---thats me.
I have a pic in my photos of a wedding cake I did that sounds similar...i used all bd..it was easy--and that way it tastes the same...
=)
Your wedding cake is actually in my favs and I as I have only ever worked with bc (all of 5 weeks in total) and am currently learning how to make RI flowers (which I don't care for - the flowers are nice but I have ruined 2 mixers and I think they taste terrible to boot) I was wondering if you could give some pointers on how to get square cakes looking so good. Your cake looks sooo smooth. I've only tried the round cakes that they had us do in Course I so far and am just in Class II so no cakes yet. I can't take course III until late summer early fall as our instructor will be off until then so I won't learn fondant. I'd like to try my hand at bc square cake but am a little scared about tackling it...... Any help would be greatly appreciated.
Sorry to the OP for barging in on this topic and I think you should also use the BC (just my personal preference).....
Cheers and good luck,
Duplicate post, please also see:
http://forum.cakecentral.com/cake-decorating-ftopict-582868-.html
HTH
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