Hi everyone! I'm about to do my first sculpted cake and would appreciate any advice about which recipe to use. Does anyone have a favourite they'd like to share?
I love the WASC -I use all vanilla instead of almond, just a personal choice though. It's dense enough to be handled easily, especially when cold from being in the fridge or freezer (especially freezer). It's easy to carve because of its density too. It tastes great and you can do all sorts of flavors.