I've been baking and decorating cakes for a little over a year now and I started out with a buttercream that I didn't like anymore. I just tried previously the Italian meringue buttercream which I loved because the flavor was awesome and you can add numerous flavors to it and it was just nice and fluffy, but I used it with a pink champagne cake I have and I got feed back that it was dry. I used to use whipping cream for the pink champagne but it was making the fondant melt. I am now not knowing what to do for a buttercream and a frosting/filling for the pink champagne. Please help!!! I have a cake due in two days and I'm in a loss of knowing what to do.
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7/12/12 at 2:22pm