Question about red velvet cake and fondant
I am making a cake for my niece's rehearsal dinner. I am making mascot from the college they graduated from and giving it a little wedding twist. I have a couple of questions about it and would love input on them. She requested a red velvet cake. I have never made one for a 3-D carved cake and was worried that it might not be substantial enough for a carved cake. I also am covering it in fondant and am a little worried about the traveling with it. I will be taking the cake to hot and humid Charleston, SC. I keep hearing about fondant being difficult in high humidity, which I will be smack in the middle of at the end of June. Should I be prepared for any problems, etc?
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