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She explains how she did it in the comments. Hth
- 4,768 Posts. Joined 12/2011
- Location: Arizona
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Just out of curiosity, what would have made using fondant really that much more expensive to the customer, in this specific example? Do you feel like you spent more time on it, smoothing the butter cream and doing whatever else you had to do to get it to a satisfactory finish? I'm genuinely curious, because I won't do something like that without using fondant, mainly because I only use SMBC or ganache, and getting either one of those to look like woodgrain wouldn't be something I'd bother trying. So even if I did use an American BC, I would imagine any savings to the customer would get eaten up and maybe even exceeded by the time I'd then have to spend perfecting that BC, like a lot of time.