I have been asked to create a wedding cake similar to the attached - does anyone have advice please on how best to create the icing effect and also should I assemble at the venue or transport as a whole. The bride is having three tiers, 10, 8 and 6 inch.
Thanks in advance! X[IMG]http://cakecentral.com/content/type/61/id/3210633/width/200/height/400[/IMG]
AIt's literally just glopped on after it's stacked. Like, butter knife glopped. Couldn't be any easier if you tried.