Hi everyone. I need to create a sparkly tier or two (winter theme) with a buttercream (SMBC) cake. The last time I made an SMBC cake, there was some condensation on the BC as the cake came to room temp.
My concern is: If I already have the sanding sugar on, will the condensation mess up/melt the sanding sugar?
How do you handle SMBC and sanding sugar? When do you apply it (and fondant decorations) considering that the cake would be refrigerated-- especially for transport? Any precautions I should take? Is there a particular brand of sugar you would recommend?
So many questions. I've focused so much on fondant cakes that BC is throwing me for a loop :lol: