Hello! This is my first post, but I am an avid fan of Rose’s Cake Bible and use it often (:
The project I am working on right now is very close to heart - it is my wedding cake. Talk about a challenge for the bride! I plan to fill and frost it with white chocolate buttercream then freeze the un-assembled cake about a week ahead. I would like to apply sparkling sugar to the outside frosting over the entire three layers. Is this something I can do before I freeze the cake?
Just wondering if anyone has slowly thawed and brought a buttercream cake back to room temperature with sparkling sugar on it - what were your results? Did the sugar dissolve if the cake sweat? Would it be best to apply the sparkling sugar on the day of the wedding…..