I consider myself quite a novice cake decorator, and while most of my creations are fine for family use, my wedding cake will have to be made by a professional. I'm not a fan of fondant (for taste reasons) and although it makes a cake beautiful, most people I know don't eat wedding cake because of it. Our cake is fairly simple, white background with black piping... My question is: Will the black bleed into the buttercream? If so, does anybody have any other non-fondant suggestions... maybe chocolate transfers or something...
Thanx!
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