thank you so much!!! i was wondering how that was done. you talked about the “up side down method.” what is that? ok, and two more questions! one: how do you get the buttercream edges “sharp?” and two: i am doing a tiffany box wedding cake and was wondering if you had a certain technique for the fondant that you wouldn’t mind sharing? Thank you so much for your time!
Tammy
https://www.facebook.com/cakes.cookies.andmore.insavannah
Tammy, https://www.facebook.com/LowcountryConfections or Lowcounrtyconfections.net
