I have to do a replica of the lace work on the brides dress onto th ecake, so here is question one! First off, I always have trouble with the icing breaking or cracking, but if I thin it the color bleeds...any advice? Any recipes or frosting tips to make the flow better? Also, the cake is white mmf and the brides colors are DEEP burgundy. should I use royal icing or bc to do this and how in the world will I keep the burgundy from bleeding to the white mmf? Thanks for any advice!
in my photos I did one with black on white fondant and it didn't bleed its the white black and red cake.
i did an intricate piped "embroidery" design on the wedding cake in my photos. i was worried about the cracking and breaking too, so i added a bit of corn syrup to my icing. it worked great! kept the icing nice and smooth.
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