What would be the best way to get a dribbling effect down the sides of a fondant cake?
All I can think to do is to pour runny royal icing on the top and let it drip down the sides, but I could see that ending very messily and I don't want to ruin somebody's cake!
I'm sure you clever people have better ideas or tips, so any would be appreciated
Flowing, oozing, bleeding, dripping help threads:
Thanks for your reply
The second to last link is more what I was looking for. Could the technique be used with royal icing rather than chocolate? If so, do you know if there's any way I can test for the right consistency?
I'd do piping gel or corn syrup personally. It will give you the wet translucent look of blood.
I considered that, but can you attach decorations afterwards (such as a plaque)? I imagine if you attached them before they would just get hidden in 'blood'.
I would do the blood and let it sit for a little while then attach the plague. If you use piping gel it will run, but set up.