AHi! I am doing a Mickey Mouse cake next month and I need advice! The whole thing into be iced with a red ABC. What's your favorite red for this medium? Something that doesn't taste funny and is a vibrant, true red without having to add too much. Thank you! :)
AWhy not make it with fondant then? Sure would be easier for you and less of a mess for them to eat. I'm going out on a limb and guessing you got the "we don't like fondant" comment from your customer? When I get that, I tell them that they can peel it off, and enjoy the cake as if the fondant was never there, because there's just as much butter cream as a cake without fondant. If you're doing that because you prefer to, then disregard.