any tips on icing in BC a rounded off top edge on a cake. I plan on trimming my cake slightly to remove the crisp edge then icing, so hopefully it will not be a problem taking the icing over and getting it to stay in place and look finished, im guessing this is called the faux fondant look.
they didn;t want to pay for fondant but want the look. probably more work for me in the end but i'll see.
Don't you still have that faux fondant video we watched? Nothing to it! Right??
Do you use a crusting or non-crusting recipe? I use crusting and approach this like a petal-shaped cake. The less fussing, the better.
I apply the icing to the whole cake with tip 12. Then, go over it with a Viva paper towel. It is time consuming, but it does work. I imagine any technique would be time consuming.