I have never decorated a cake with SMBC (just cupcakes) and I'd like to try it this week-end for my son's Harry Potter cake.
The cake will be refrigerated (perishable filling), and I know the SMBC will firm up. Just wondering...if I place an owl (made of RKT, covered in fondant, roughly 5" tall and 3" wide) on top, when I bring the cake to room temp. for serving, do you think the owl will sink into the icing?
Thanks for any insight!
Could you build the owl onto a skewer long enough to poke into the cake & rest on the cake board?...that would stop it sinking.
Thanks for the suggestion Coral3! I'll give that some thought.