Wedding Cake with Monogram

Comment

Comment by Sandra Smiley on October 8, 2014 at 1:19pm

You have absolutely no reason to use fondant!  Your butter cream is as smooth as fondant and tastes about a thousand times better.  I think one of the reasons you do not see as much butter cream and piping as you once did is that fondant and gum paste are a whole lot easier.  Butter cream requires real caking skills (and I am learning a few :o) !

Comment by Betty on October 8, 2014 at 12:56pm

Thanks Sandra...I've never covered a whole cake in fondant, don't know if I could. I've made little things (bows, bears etcs) to go on cakes, that's all.

Comment by Sandra Smiley on October 8, 2014 at 12:43pm

Oh, my gosh, Betty!  I was looking at this cake in amazement that you had used fondant....until I read June's comment and realized it was, again, butter cream!  Just gorgeous!

Comment by Luz Iglesias on March 18, 2013 at 9:16pm

Lovely, simple but elegant!

Comment by June Kowalczyk on March 17, 2013 at 10:13pm

Very pretty indeed. Love the swirl detail on the cake.   :o)