I am new here. I have a small baking business and I have just been asked to do a red velvet cake with a company logo on the top. Now I just canÂ´t make up my mind...should I make the logo in fondant, as a royal icing transfer o a big cookie pop to top the cake?? The logo isnÂ´t complicated I just canÂ´t decide what would look better on a frosted cake...any suggestions? Thank you!
APersonally, I'd use fondant and cutout the logo with a homeade template. I think it would look cleaner and make the logo pop.
I don't like super thick royal or BC transfers, you can usually see where they are raised from the cake-unless it covers the majority of the cake.
Any would look fine though-what can you make the cleanest look with? That's what you should use.
Thank you smckinney07! My first thought was also fondant because I also think is the cleanest of all and I donÂ´t have much experience with RI transfersÂ but my worry is that when I place it on the frostingÂ the fondant will go allÂ soggy. Would you put it on some kind of hard surface or directly on the frosting?
Fondant won't go soggy on buttercream or ganache, if you are putting it on a whipped cream type frosting, then I would paint melted chocolate on the bottom of it.
All those fondant covered cakes are fondant on frosting, nothing soggy there :)
Oh I see! IÂ´ve never done a full cake covered in fondant so I wasnÂ´t sure. I was planning to cover the cake with a whipped white chocolate ganache and cream cheese frosting so I guess I will be using your tip and paint the back of the fondant with chocolate...would have never thought of it! thank you so much!!