Fondant Accents On Crusting Buttercream Help!!
Decorating By fayfay637 Updated 13 Feb 2009 , 2:07am by tracey1970
I am making a purse cake and had an EPIC fail with my fondant. I have wraped rounds and small squares, this was just too tall for me to get it right.
I gave up and ripped it all off. I've now covered it in crusting buttercreme using the Melvira method. It looks a lot better now.
My question: Can I make and add the fondant accents tomorrow? Or is it better to do so when the buttercreme is still "fresh".
Thanks!!!!
I add fondant accents to a crusted buttercream cake all the time. I just stick them right on.
Quote by @%username% on %date%
%body%