Originally Posted by MustangMollie
I've tried about a half a dozen times with my hands and fondant sorbets and I'm very frustrated. I keep getting tearing along the upper edge of my cakes. I have really pretty design ideas...
Originally Posted by Sassyzan
You need to add more chocolate. Should be using At least 450 grams for 450 ml cream.
If you are using ganache UNDER fondant you will need to add a lot more than this ...... it...
Originally Posted by Kattyson
I use gold highlighter dust and white rum and paint it on. That's how i did the zipper and buttons on this cake.
I know you have not asked for 'reviews' on your cake.........but I...
Originally Posted by AZCouture
Whoa..how about you tell us what you've done so far? What recipe have you been following?
Yes!!! before everybody starts giving advice or recipes - much better to wait until we...
Originally Posted by Daisyblue002
Hi there, you can start off with a light blue colour fondant and add a touch of black. That way the colour shouldn't fade too or turn into another colour altogether. I used that...
The picture I posted was NOT my work - I posted the cake maker underneath the picture.
I've not a lot of experience in buttercream, but I would think that your concerns would be valid. Design change possible??