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I have this fabulous idea for a skull dead head cake for Halloween but I am trying to figure out the logistics of the process. I want a smooth skull base and was thinking a hard white chocolate would be perfect. Will a good white chocolate harden over buttercream? I'm thinking the moisture from the buttercream won't allow it to harden or the buttercream/chocolate will slide off. Am I correct on this?

Secondly, if I bypassed the buttercream and just coated the cake with white chocolate, would I be able to use mold-able chocolate, gum paste, and/or the corn syrup based blood on/over the chocolate? Any and all input is so greatly appreciate!!
Your good friend has just taken a piece of cake out of the garbage and eaten it. You will probably need this information when you check me into the Betty Crocker Clinic.
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Your good friend has just taken a piece of cake out of the garbage and eaten it. You will probably need this information when you check me into the Betty Crocker Clinic.
Reply