(if this is a private computer)
Yes please, register now!
Start a Conversation
Add A Photo
When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
3 tiered champagne cake with strawberry filling iced all in buttercream...no fondant on this one! Fresh roses cascade down the side. TFL!
Green Ribbon Wedding Cake
That is beautiful! LOVE the color combination!
Wow looks great! I'm very curious to know how you did all that detail with all buttercream!
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!
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!!
PICURE PERFECT!! love it.
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.