Does anyone out there have any suggestions on how I can do a display cake in chocolate bc for my window? Do you think that if I just used some older bc that I had, it would hold up for a little while?
I did a cake for a display at Michael's in white, all shortening buttercream and it didn't move for a year. It would have still been there but they changed their displays and didn't want any Wilton stuff up front.
People told me not to use real buttercream, but I did anyway. It still looked good the day I threw it away. I did have it in a plastic cake box, though.
I have several different dummy displays in my storefront window.
I use leftover butter cream for them all the time, I was just wondering if anyone has used chocolate bc in their window displays? I change them out every few weeks or so, since it is so close to fall now, i want to do something in a dark brown color with the fall leaves as accents, but don't want to use coloring or fondant.
I did 2 dummy cakes in chocolate BC and they held up for a couple of years, color-wise. I had some slight fading, which is to be expected, but one was 3 years old before I finallyhad to scrape it down and do something else.