Hi,I did a tutorial on my blog on gum paste peacock feathers.http://katemakescakes.blogspot.com/2012/02/gum-paste-peacock-feather-tutorial.htmlIf you have any questions, feel free to email me. Kate[/url]
I use Swiss Meringue buttercream, similar to IMBC, all the time and I have never had a blow out. Even those times where I have been in rush and have torted and filled my cake and not given it any time to let settle.
I refrigerate fondant cakes all the time with no problems. Sometimes I have condensation, sometimes i don't. It depends on what the weather is like that day. If you don't touch it and let the condensation evaporate, the cake will be fine.
A true buttercream that uses actual butter is never going to be a pure bright white. They only way to get a pure bright white will be to use crisco and butter flavored extract. The bride is probably going to have to compromise and decide what is most important to her. The look or the taste of her cake. Hope that helps