I'm a newby here - and to cake decorating in general - but I'm really hoping someone can advise me please.
I've just started my son's soccer ball cake, which I am doing as a whole ball, covered in fondant, and wrapped in a fondant scarf. I've prepared the 2 halves, and I was planning to put fresh cream in between them, but I've just realised that it could be a problem because fresh cream needs to be refridgerated, but I don't think the fondant should be. Can anyone advise me please?
Duplicate post. See http://cakecentral.com/cake-decorating-ftopict-625369.html