I have a wedding cake for next week. I'm thinking of doing some suspended string work on fondant. I have to travel with these cakes for 1 hour and I'm wondering if anybody has any advice for me?!
I wanted to do the oriental? kind where you flip the cake upside down for half the work, then flip it right side up and continue the strings.
Yes, I always get the crazy ideas in the design stages, and thought I'd ask the forum what trouble I'm causing myself?
thanks for the input.