I am making a 3 tier cake in smbc and need to make a fairly wide fondant ribbon around the bottom of each tier. Will the fondant be too heavy to stay up, will the buttercream squish out. Sorry if these are silly questions
There no such thing as a silly question, that s how everyone learns things. Can u make the ribbons sit on the edges of each tier? And by the way, what does sm mean? ( sm buttercream)
Yes, the ribbons will be at the bottom of the tiers. Smbc is Swiss meringue buttercream. It's a little soft and doesn't really crust
I m not an expert but if the texture is creamy, the fondant might slide or sink into the buttercream. I m curious to hear what other people advise.
Thanks, that's what I'm afraid of. I want to pipe a design on the ribbon,
Did the customer request for smbc?
The fondant ribbon on SMBC is not a problem whatsoever especially if the bottom of the ribbon is resting against the base. Just refrigerate the iced cake until the smbc is hard and proceed from there. Both wedding cakes in my gallery are smbc with fondant accents and they stuck even when the icing had warmed up.
Thanks so much