So this weekend, I worked on my first ever frozen butter cream transfer. It honestly wasn't that hard! Not near as hard as I expected. I decided on a Detroit Lions themed cake for my final project for class (for my hubby). The only thing that TERRIFIES me...
Is REMOVING and APPLYING it to the cake tomorrow.
I am PETRIFIED it's going to crack!
My friend and fellow cake decorator has told me not to stress it, because you can always smooth it over once it begins to thaw.
So...
Stay tuned...
I'll keep you posted...
As soon as it's applied!
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