I am doing a wedding cake for Saturday. The design has fluer de lis on it and I found a perfect mold for it. I have been using chocolate to make them and they work great. The bottom and top tier are dummy cakes and to help cost stay down I decided to use buttercream instead of fondant. Is there any way possible to stick the chocolate molds to the buttercream without it sliding down the cake? Should I stick them to toothpicks and stick them in the dummy cakes? Any advice will help. I am still pretty new at different techniques. Thank you!
I've used choc molded pieces on buttercream without any sliding. I always use IMBC and haven't had a problem but using the toothpicks probably isn't a bad idea for extra insurance. Hopefully you'll get more replies from others with more experience.