Wedding Cake Deocrations....

Decorating By ariadne19 Updated 6 May 2008 , 1:11pm by ccr03

ariadne19 Posted 6 May 2008 , 12:50pm
post #1 of 3

I consider myself quite a novice cake decorator, and while most of my creations are fine for family use, my wedding cake will have to be made by a professional. I'm not a fan of fondant (for taste reasons) and although it makes a cake beautiful, most people I know don't eat wedding cake because of it. Our cake is fairly simple, white background with black piping... My question is: Will the black bleed into the buttercream? If so, does anybody have any other non-fondant suggestions... maybe chocolate transfers or something...


2 replies
grama_j Posted 6 May 2008 , 1:05pm
post #2 of 3

I don't think it will, but I would make sure the white had time to crust well, THEN add the black piping...... You should talk to your decorator about it..... he or she should know.....

ccr03 Posted 6 May 2008 , 1:11pm
post #3 of 3

I'll agree with grama_j. A professional will know what to do as so it does not bleed.

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