I am doing a TT, and I am not sure if I need to use a crusting BC or can I use a non crusting BC?? I know not to use a whip cream because of the sliding issue. What is best to use??
I have done 2 of them recently - both in crusting buttercream. I just ice and smooth each layer before stacking - just make sure you cut the hole large enough for the next layer to fit down into!
Here is a pic of the first one I did:
Thanks Loucinda....any other suggestions out there?
I just wanted to say if you want to have the "sharp" edges on the cakes - the best medium to do them in is fondant. I didn't want those edges on mine, so it wasn't a big deal to me.