just a spatula full of regular old buttercream will hold it just fine.
welcome to CC -- you're newest addition;
to make it easier to decode all the abbreviations we use, see this thread.
http://www.cakecentral.com/cake-decorating-ftopict-2926.html
again. Welcome! and happy caking.
Thank you both, i am using fondant to cover the cake, i am making the cake a week out from the party so can i use buttercream if i am not going to put it in the fridge, it will also be too big to put in an airtight container. I am going to leave it in the cake box.
I would NEVER consider making a cake a week in advance, and leaving it on the counter. I will be moldy in 4-5 days. Please reconsider your time line, AND use a refrigerator if your going to leave it out for more than 2 days.
You will need to use buttercream to make the fondant "stick" to your cake.
Good Luck!
You might consider doing your cakes one day, allow them to cool...Double wrap in good plastic wrap and then foil. Freeze. Do your fillings the next day and refrigerate (if perishable). Do your frostings the following day and refrig. if perishable...Then take out your cakes the day before the event in the AM. Allow to come to room temp and torte, fill and crumb coat...Back into the fridge for awhile...Then decorate.. What you are wanting to do would be either unfresh or at worst moldy....
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