I've seen some great buttercream closed book cakes in the gallery, and I've looked at a lot of the threads about doing fondant book cakes, but I'm thinking the buttercream may be the way I want to go for a cake I'm doing for a friend tomorrow. I don't want to spend a hellacious amount of time/money on it, and the prospect of not having to worry about MMF is rather appealing....Anyway, one thing I don't understand, really, is how to get the color on the cover. I don't want to frost the whole cake white and then paint the cover on, and some of the buttercream books I've seen have what looks like an extra layer of icing OVER the white base (so the pages are white on the sides, and then the spine and cover are an extra layer of colored frosting). I'm guessing the way I would do this is to ice the whole thing white, wait for it to crust as much as possible, and then do color on the cover/spine over the white. I'm just nervous that this sounds easier in theory than it will be in practice. Any tips from anyone who's done anything like this before?
AHi there. I know this is a post from long bak. Just wanted to check if you did do the buttercream closed nook cake, if so how did u get about tje effect. I have a similar order Were in the client doesn't want fondant. Please help. Thanks