What To Do About Fondant Blemish? Due Monday!
Decorating By kger Updated 25 Oct 2010 , 1:43am by kger
I'm doing a wedding-style anniversary cake with white MMF. The sides were going to be very simple with just some swiss dots. I haven't started doing anything because I have one place that's just a mess. It's too mushy right now to bother with, whereas the rest of the cake has "set" and is hardening nicely. Is that one place mushy because it's too thin, or maybe to warm from me continually touching it? Should I just let it sit for 30 or so minutes to see it I can try smoothing it better once it starts to harden, or should I start concocting some kind of camouflaging plan?
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