From: Wedding Palace Visitor
Posted: 6/30/2008 7:28:26 AM
Subject: I am a pastry chef who is maki
Question: I am a pastry chef who is making a cake for a couple next month. The bride would like satin ribbon around the base of the tiers, but the cake is buttercream. I don't want the buttercream to "bleed" onto the ribbon and have a few ideas of how to maybe go about it, but am wondering if there are better ideas. Also, how do I secure it in the back?
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