My bosses would like me to make a dummy cake of my chocolate fudge cake. They run a little mom-n-pop restaurant and they would like me to provide desserts for them. I'm going to ask for use of their kitchen for my own business in return for making the desserts for them.
I'm wondering how I would do a dummy cake. My frosting is basically buttercream (all crisco w/butter flavoring) Do you think the chocolate frosting will last or will it just get moldy? Is there another way to get the same look? I'd like to do the same with regular buttercream.
Thanks for any and all advice!
This might help some...http://www.cakecentral.com/cake-decorating-ftopicp-1337071-.html#1337071
Also I heard you can buy some antifungal type stuff to keep it from molding for at least a little while anyway. But if your using crisco it should hold up for awhile beacuse look how long a shelf life it has!!!! B/C doesn't usually have much to mold....
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