I just got a cake order for a fondant covered wedding cake. Fine. Three tiers with little flowers on the edges. Fine. BUT it also has double rows of those little drop strings all the way around and I haven't done a single one of those since my first Wilton Class probably 6 or more years ago. There is a reason I haven't done them and that is because I was not very good at them. They never quite had the right drape AND they seemed to break when they dried. Now I have to do this 3 tier wedding cake and carry it up 2 flights of stairs and I need some tricks from you guys. I have never been the best at royal icing. I have only used it a few times because I don't like the taste of it and I don't like the iffiness of it's consistency. Can I use buttercream to make the drops on the side of a fondant cake? Just plain old buttercream or do I need to doctor it with something?? Is it going to be ok to pout the drops on here before I transport the cake? The reception is in the middle of a large restaurant and I don't want to try to stand there and get those drapes right in the middle of the room surrounded by people!! Any tips, ideas would be most welcome!!!
post #1 of 9
7/14/09 at 5:22pm