Can someone help me with a couple of questions on fondant please???
-If I am making a fondant number as cake toppers ( sheet cake and 6 inch layered cake), is a skewer sturdy enough to hold the numbers up so they dont topple over once on the cake or should i use some other reinforcement?
-Fondant letters on buttercream - will the colors bleed if I place them on the cake overnight (colored fondant letters on a cake with white icing)?
TIA for your help!!
........s a skewer sturdy enough to hold the numbers up so they done topple over once on the cake.........
I've done it many times:) As was mentioned, make them a few days ahead so they dry hard. I've made them both with and without Tylose. It does depend on just how big they are.
Thank you all for responding!!! I really appreciate it!!
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