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Hi I am stuck. What is the best way to achieve a tie dye from buttercream? Frozen BC tranfer or Piping and smoothing? Any advice would be appreciated.Thanks
Most of the really sharp edged cakes have Ganache underneath the fondant. But to get the best results with buttercream...using a buttercream with at least 1/2 butter....then after you frost the cake put it in the fridge overnight...so...
I had this problem before...I used chocolate, a straw and a skewer. I put the skewer in my spout and added the straw into the cake where the spout will be inserted..I put melted chocolate on the spout and in the straw. insert the skewer...
Have you tried putting a core in your cake or I use a rose nail in the center..if it's sinking it's because the cake isn't done in the center..if the batter is thick you need something to conduct heat in the center. Also square pans...
Go to Michael's or hobby lobby...they carry Duff cake supplies and his line carries a brick impression mat. Easy to use while the fondant is still soft you can press the mat into the fondant leaving the impression. Use powder colors like...
