Quote:
Originally Posted by ms_gwyn
Being fresh out of Culinary School (Pastry), and after reading through this thread, I wanted to give those who do not like fondant and have ideas in mind that a buttercream will not work....you may want to ask your Pastry Chef about using modeling chocolate...whether it be dark/milk/white chocolate or as someone stated earlier in the thread marizpan, but if you want a white cake, white modeling chocolate will work great.
For those budget conscious wedding party people: An idea of you don't want to spend too much money on a wedding cake: Have them decorate as elaborate as your budget will allow a bunch of styrofoam rounds (or whichever shape you want) in fondant, with a cutout for a real cake insert and then have them bake full sheetcakes with the flavors of your choice.
|
Great tips! Thanks for posting these. I used to work @ the California Culinary Academy (before they were bought out by the company that owns the Le Cordon Bleu program) and I would check out the final projects from the cake & pastry program and see the same things you described.
Hybrid Mode
