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I'm fairly new to cake decorating just practicing mainly. I Have my first cake order but I am a little worried about buttercream under fondant. I am from the uk Here the most common buttercream to use is all butter but this weekend is expected to be very humid and I am worried that the buttercream will not hold up against the heat under fondant I don't care for the taste of shortening and I no a lot of the people I have made cakes for agree
any advice would be very helpful thank you x
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