Hello fellow bakers,
Have found this forum very friendly and helpful in the past, thus turning back to you for some help.
I am making a 4 tiered red velvet wedding cake that will be covered in marshmallow fondant and decorated with a quilt pattern (2 tiers) and damask stencil (the other two tiers). Questions:
1) Would it work to have cream cheese icing under fondant, or would buttercream be preferred? If cream cheese works, how long can it stay unrefridgerated?
2) How far in advance should fondant be applied, and also how long can the cake be unrefridgerated? Also, just confirming that fondant should not be refridgerated at all?
3) Are there special techniques in applying the quilt pattern using the impression mat?
4) What would be the best way to use the damask stencil? I’ll need black pattern on white… Should I get some edible spray paint (assuming there is such a thing?), hand paint it, or?
Know the answers to these questions are somewhere on the internet, but it seemed like this would be the best place to get solid advice.
THANKS SO MUCH!