Hi all
I've been asked to make a fondant covered (buttercream filling) two tiered cake this weekend, 10" and 6"- never attempted one before- and have my tummy tied in a knot over it! Never been for lessons either. I've searched "How to's" on the internet but I'm aware that professionals make it seem alot easier.
Are there any tips i could use or "MUST KNOW'S" before I venture into this project and is a cake of this size as daunting as I anticipate?
Thank You in advance
How to stack/tier cakes:
http://tinyurl.com/y22z72
(Has complete and accurate directions.)
More on SPS:
http://cakecentral.com/cake-decorating-ftopict-561846-.html
(See leah_s post.)
SPS sticky by Leahs:
http://cakecentral.com/cake-decorating-ftopict-603925.html
(Illustrated) How to cut level dowels by indydebi:
http://cakecentral.com/cake-decorating-ftopict-434013-.html
Wilton's tiered cake help links:
http://www.wilton.com/cakes/tiered-cakes/
HTH
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