I'm slowly making my way through the 25 pages of BC topic and it's helpful so far but I thought I'd cut to the chase and ask a really specific question for people who have a lot of experience doing sculpted cakes. What's the best BC to use for a 3-D cake?
The bakery I work at is all about using only butter-no shortening, but I think I have to make an exception for these more complex cakes I've been getting. I'm doing a 3d garden gnome and I assume the Viva method may work best for smoothing all the curves of the face and body. I always use the all-butter recipe that our bakery uses or Italian BC but I would love advice on a great recipe that is easier to do 3d cakes with.
I also would like to know this...the recipe I use I love, its new to me and I got from a member here. She's been doing cakes for over 30yrs..but I havent used it for 3D cakes.