Your cakes are great Leah, but what I am not digging about this system is the need for the thick borders if you aren't using fondant ribbon. Is there any way to avoid the big gap from the base of the frosting/fondant on the upper tier to the top of the frosting/fondant on the lower tier? I like to no use borders if I can help it.. and it seems like the only way to do that is to no use the SPS.
post #16 of 71
9/26/08 at 9:26am