I am making a purse cake and had an EPIC fail with my fondant. I have wraped rounds and small squares, this was just too tall for me to get it right.
I gave up and ripped it all off. I've now covered it in crusting buttercreme using the Melvira method. It looks a lot better now.
My question: Can I make and add the fondant accents tomorrow? Or is it better to do so when the buttercreme is still "fresh".
makes no diffrence; whatever works for you
I add fondant accents to a crusted buttercream cake all the time. I just stick them right on.