My first fondant covered cake was chocolate... I had it very thinly coated In white buttercream but the Color still showed through, and I figured by putting fondant on it, that it would go away.. but it still showed through. And I'm scared of what will happen with a red velvet cake.. how can I prevent this from happening? And is there such thing as putting too Much buttercream under fondant?
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10/19/12 at 7:58pm