Just wondering if anyone has any advice on how to simplify making labels for your cakes. There are so many ingredients, never really realized it. I'm in CA and applying for my CFO license. Any advice would be helpful.
I've never used buttermilk before in cakes. Do you use it instead of water? What makes it different? Richer cake? I'm always looking to try something different and I always find something here at CC. Thanks for any advice.
I've heard that some people combine modeling chocolate with fondant. I'd really like to hear from anyone that has done this, is it easy to work with? How about the taste? I'm really curious, so if anyone has any advice, I'd really like to hear it. Also is it 50/50? TIA
Thanks BakingIrene, this is very helpful. Just one more question if you don't mind, is Rich's Bettercream the same as Pastry Pride? Thanks again, I never thought of using poured ganache, which I think I'll use.