woozy Posted 29 Aug 2012 , 9:00pm
post #1 of

I'm going to hang rows of fondant rose petals on a cake, and on another I'll be hanging big ruffles. I want to quit using a fondant under-layer on these types of cakes, it just seems stupid.

I need suggestions for BC.

I like Swiss, but it will be too wimpy, right?

2 replies
DeliciousDesserts Posted 29 Aug 2012 , 11:29pm
post #2 of

I have no idea about the Swiss Buttercream.

I just did a cake with the ruffles & it was fine with just buttercream.

woozy Posted 30 Aug 2012 , 1:03pm
post #3 of

I'd like to use something besides American Buttercream on most of my cakes in the future. To clarify, I don't want to cover with fondant since the whole cake is covered with decorations anyway.

I'm curious which *nicer* buttercreams will hold up to having things stuck to the sides. The fluffiness of egg white bases worries me.

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