Hi,I did a tutorial on my blog on gum paste peacock feathers.http://katemakescakes.blogspot.com/2012/02/gum-paste-peacock-feather-tutorial.htmlIf you have any questions, feel free to email me. Kate[/url]
If you want a stronger lemon flavor then definitely do a layer of lemon curd. I torte my cakes and I often will do two layers of lemon smbc and a layer of lemon curd in the middle.
Honestly, if the coloring doesn't look anything like the picture the bride gave you I would probably redo it. Brides tend to be a particular about the details and she will probably notice.
I use Swiss Meringue buttercream, similar to IMBC, all the time and I have never had a blow out. Even those times where I have been in rush and have torted and filled my cake and not given it any time to let settle.
I refrigerate fondant cakes all the time with no problems. Sometimes I have condensation, sometimes i don't. It depends on what the weather is like that day. If you don't touch it and let the condensation evaporate, the cake will be fine.
A true buttercream that uses actual butter is never going to be a pure bright white. They only way to get a pure bright white will be to use crisco and butter flavored extract. The bride is probably going to have to compromise and...
Quote:Originally Posted by CakeandDazzleI use SMBC as a dam just fine... no bulging ever.... I dam, fill & crumb coat then stick in the fridge... then I ice every single cake the same with a nice amount of buttercream... smooth and put...
