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Fondant covered? Or BC? Fondant-brush a very light thin layer of thinned down piping gel (piping gel with warm water) Then toss it on, drizzle it from a large sppon.
BC-before it crusts, if you use a crusting BC, I pour a crap load around the botom of each tier and gently pull it up the side of the cake with a pallete knife, taking care nt to dig into the icing or jam the sugar into the icing. Gently whisk away the leftovers into a bowl and start on the next tier.
Quote:
Originally Posted by j_arney
_Jamie_: I can really just roll it in sugar if it's cold? I was planning on doing fondant. That seems easy enough!
_Jamie_: I can really just roll it in sugar if it's cold? I was planning on doing fondant. That seems easy enough!
Heck yeah! If it's cold enough where you can pick it up? Sure. Brush it with whatever sticky stuff you want, and roll it around.
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