HI all! I was at Borders yesterday and finally picked up this book (although it just KILLED me to spend $28 on a book <grin>
and was flipping through it and had a few questions...
1. has anyone tried their House Buttercream? is it good?
2. This was my biggest question.....the book tells you to make your tiers uneven by building up the icing unevenly (so the layers are actually going on at an angle), not by cutting the cakes like it shows in all the tutorials I have seen. Has anyone tried it this way? It looks like it would be a LOT easier, but more unstable.
3. Is it me, or do they seem VERY "anti-fondant" <grin>
and was flipping through it and had a few questions...1. has anyone tried their House Buttercream? is it good?
2. This was my biggest question.....the book tells you to make your tiers uneven by building up the icing unevenly (so the layers are actually going on at an angle), not by cutting the cakes like it shows in all the tutorials I have seen. Has anyone tried it this way? It looks like it would be a LOT easier, but more unstable.
3. Is it me, or do they seem VERY "anti-fondant" <grin>
