Hi all. I know it's been a while but life got a hold of me and I'm just now settling in.....again. I have a question about pastry pride cream. I've made rosettes with it and I really liked the outcome but I wondering if this particular style on the bottom tier can be made with it. Mainly will it adhere to the cake properly without falling? Thanks for any replies or tips![postimage id="4816" thumb="900"]

I have seen one decorator appear to do this style using swiss meringue.  I tried it and it was too hard. It's generally done with fondant and it's very time consuming.  You could possibly try it on wax paper, freeze then place on the cake.

Thanks sugarbritches. Hmm going to have to practice on wax paper. Thanks for the idea!