How do I get the butter creme smooth enough to look like fondant on a 3D pumpkin cake. I like the look better than fondant.
Everything you ever wanted to know about making your 1st tiered/stacked/layer cake:
(Has cake and frosting recipes, common cake support systems, different methods of smoothing and SO much more.)
Everything you ever wanted to know about the meringue b/c's (and other frostings):