I need help. I have about 2 dozen dummy cakes ready to be iced for my new show room. I have used royal icing and a fake buttercream icing that is supposed to last forever from a vendor. But I am not happy with either. I only use cream cheese icing or swiss merengue on my cakes so I don't want to cover the cakes in fondant and give customers the idea that I will make them a fondant cake. Help. Do I use buttercream? if so does anyone have a recipe or a brand of product they have used and like?Thanks
I use royal icing 99% of the time. If the design calls for it, then I use fondant. Why don't you like royal icing?
I use PermaIce. You need to thin it a slight bit with water. And it's sandable!