I need directions on how to make a book cake. Do I use buttercream or fondant for the "pages"? How do I get the "top cover" of the cake to look stiff and not limp or sagging? Do I cover the entire cake with fondant or just the top and spine? Please help.
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AnotherCreation
Posted 13 Jun 2010 , 7:59pm
post #2 of 2
read this thread it has all of your answers and all the questions you haven't asked yet
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=628199&postdays=0&postorder=asc&&start=0
I used this when doing mine and it helped greatly
Quote by @%username% on %date%
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