Monogram

3 tiered champagne cake with strawberry filling iced all in buttercream...no fondant on this one! Fresh roses cascade down the side. TFL!

 Monogram  on Cake Central

Comments (12)

on

I put the first layer of icing on and freeze the cake just until it firms up. I then use parchment paper cut to shape and wrap it around the cake. Then I apply the second layer of icing before removing the parchment. Then I touch up borders with extra buttercream. Hope thatmakes sense!

on

AWESOME thanks! You use SMBC or IMBC right? I need to do something similar in June and I was trying to figure that out! Thanks again!!

on

I use IMBC, but you could use SMBC. You just need to make sure it's frozen enough that it doesn't come off on the parchment.

on

I put the first layer of icing on and freeze the cake just until it firms up. I then use parchment paper cut to shape and wrap it around the cake. Then I apply the second layer of icing before removing the parchment. Then I touch up borders with extra buttercream. Hope thatmakes sense!

on

AWESOME thanks! You use SMBC or IMBC right? I need to do something similar in June and I was trying to figure that out! Thanks again!!

on

I use IMBC, but you could use SMBC. You just need to make sure it's frozen enough that it doesn't come off on the parchment.


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