Ok here's a pic of the mystery cake. The bakery labels it as chocolate fondant, but doesn't it look like ganache? I've never used ganache. Is it warm when you pour it? Would it melt the buttercream off of a cake?
My friend is trying to copy a cake by a bakery. It is described as having chocolate fondant on it by the bakery. The chocolate looks as though it has been poured on the top and dribbles down the sides. Can this be fondant?
If I need to make an Ipod Nano cake out of an 11x15 sheet cake how would I round the edges off? I have never done this before! Most of the Ipod cakes I looked at seemed to have rounded edges, but most of them were fondant also. Is the fondant making them seem rounded? My cake has to be buttercream icing. Any suggestions?
You are right, only someone with no life would log onto a site just to make rude comments. I guess I should feel sorry for her that she is that desperate for attention! Well I liked the cake and so did the birthday girl, and that's all that matters! I'm officially over it!