Hi there everyone
I'd be incredibly great full for some advice for a newbie d.I.y. cake decorator.
OK so I've made a few cake and I've slowly learned to not stored fondant covered caked in the fridge :) but sometime my fondant makes the elephant skin texture, how do I stop this?
And what's the best way to store a fondant covered cake?
Best recipies for buttercream for underneath a fondant covering?
Also what is the best type of cake to cover with fondant? Does anybody have recommended/favourite recipes they like to use?
I know I'm asking alot but one must ask in order to learn, and what better watch to learn than asking a bunch of knowledgeable cake enthusiasts like yourselves :)
Have a great weekend,
I live in New Zealand and some Ingredients aren't easy to find