Hi! I just made my first wedding cake for a friend (it's posted-tips are so appreciated). I've always baked for everyone, but this was my first attempt at serious decorating. The cake turned out looking pretty nice, but I want to be able to present something that looks very elegant and professional. I'm not sure what the right consistency for a decorating buttercream is. The recipe I used tasted good but was a bit stiff and hard to smooth. Should I have added a little corn syrup or anything? Also, I would appreciate any knowledge on rounding the corners of the tiers for a more finished look.
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3/17/05 at 1:16pm