by Iced Images Cakes (Karen Ker)
I have a bride who wants to use edible diamanté on her cake. The only edible ones I can find say that they melt or go cloudy in humidity and as the wedding is in July it could be quite humid. I have suggested replacing the diamanté with silver...
I have a client who saw a cake that was done with pearls in a wavy design on all three tiers, but she wants to use diamonds instead. Any suggestions?? Please help!!
Happy Cakes!! :D
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