I tried every trick in the book without success- until I discovered Swiss meringue buttercream. Changed my caking world :) smooth side, flat tops, , sharp corners are a DREAM! Not to mention how well it holds up under fondant.
If you haven’t made it already, Sweetapolita offers the best tutorial. It’s a bit tricky and time consuming to make, but a few dozen (or hundred…) batches later, I can make it in my sleep. Feel free to message me here or on facebook if you have any q’s. Good luck!
© 2011-2017 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.