crystal_hartmann
Posted 5 Dec 2017 , 8:04pm
post #1 of 2
I'm interested in starting to do royal icing covered cakes. I've been looking for hours and can't find info on these questions.
1. How do you stack a RI cake? If it has dried, won't driving in dowels crack it?
2. What are safe fillings for RI cakes? Can you fill with ABC?
3. I have seen in tutorials that they use marzipan to cover cake, then do the RI. Again, can I use ABC to do crumb coat, fridge till hard then start my first layer of RI? Or will BC eventually bleed into the RI no matter how thick?
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