(Cobourg, ON, Canada)
My sister and I are going to try our hand at making mini three tier wedding cakes instead of cutting the cake to dish out at a wedding. We want to know, besides fondant, what we could use for an icing that would make the cake look shiny, smooth and little more tough, kind of like fondant does.
Because the cakes are so small and have three tiers is the reason we don't want to use fondant?
We are going to use a white icing over a chocolate cake. Also, how long before the wedding can we make them? Any hints and tips would be very helpful. Thanks.
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