AI'm making a wedding cake for a couple who don't like fondant icing. They've chosen a 3 tiered cake with white chocolate shards covering the sides of the cakes, but what can I use instead of fondant to keep the cake fresh and cover the top of each cake? I've heard that modelling chocolate isn't very easy to use - is there anything else easier to use? This will mostly not be seen, as I'll be placing flowers around the top of each tier and the top of the cake. Thank you in advance for any help you can offer x
Why not cover the cake in a white chocolate ganache?
AThank you for your help, would the white chocolate shards stick to buttercream or ganache? Or would it need to be something more solid which I could use icing to stick them to? X
2nd that on buttercream