Okay, this weekend I tested out the white and chocolate butter cakes -and- mousseline buttercream (yum!), regular buttercream, and chocolate ganache (double yum!) -and- the chocolate fondant (omg! It’s turns your cake into a chocolate bar!) Death by chocolate, indeed!
So, now I’m trying to figure out my cake display. I have a cake stand that is loverly and old-fashioned looking, but it’s square and I kind of like how it looks with a round cake on it. The stand also has sides that slope upwards slightly, which makes a space underneath the cake and at the corners. (see attachment) How do I fill the space on the bottom so that I don’t have a cake that ends up not level?
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