more re: cake decoration [bad news for fondant]
One of my co-workers had a baby shower on Friday. I was in and out of the room so missed most of it (and don't feel particularly sorry about that fact since this co-worker, though a nice fellow overall, seems to overlook my existence 50-75% of the time). However, there was cake leftover at the end, so I had a slice.
And thus came the first blow to the heart of the fondant plan. I just really love the mouth-feel of buttercream. So any cake plan that maximizes the amount of buttercream I can put in my mouth has an automatic edge. I think it's the slightly crispy texture that I appreciate. So... maybe there's a way to replicate that? We'll see.
The other fun fact to mention is that I have been thinking about buttercream literally all weekend. Fortunately, I didn't really see or interact with anyone all weekend, because if I had the conversation might've gone something about this:
Person A: So here's my plan for world peace...
Me: That's cool. Hey, what do you think of Italian Meringue Buttercream?
And thus came the first blow to the heart of the fondant plan. I just really love the mouth-feel of buttercream. So any cake plan that maximizes the amount of buttercream I can put in my mouth has an automatic edge. I think it's the slightly crispy texture that I appreciate. So... maybe there's a way to replicate that? We'll see.
The other fun fact to mention is that I have been thinking about buttercream literally all weekend. Fortunately, I didn't really see or interact with anyone all weekend, because if I had the conversation might've gone something about this:
Person A: So here's my plan for world peace...
Me: That's cool. Hey, what do you think of Italian Meringue Buttercream?