Another Buttercream Question!

Decorating By radtech

radtech Posted 12 Aug 2009 , 1:40pm
post #1 of 1

OK, I have a wedding next weekend, a very young bride (a daughter of a friend of mine) that is leaving the cake flavors up to me! I 'm not having a problem with cake choices but buttercream choices. I personally like the lighter Italian or Swiss buttercreams for my cakes but I am putting different fondant elements on each layer - vertical stripes/ dots/ and ribbon on each of the different tiers. Will these buttercreams hold up to the fondant decorations or should I use a crisco/butter/ powder sugar based one? I don't want the fondant to slip off the while it is displayed although it is indoors. I live in Michigan but all of a sudden the weather has turn hot and more humid! Help!!! What would you do?
Thanks for everyones input!

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