Originally Posted by GiraffeGirl:
“Tbh, they are factors I'd only really considered as I typed the post! I generally make cupcakes as they make more sense for my life and the amount of people who will eat them. I have made a large cake for a colleague's birthday this weekend though and I'm not entirely sure how I'm going to manage it!”
*waves at GG!* Long time no see. You'll be fine with the cake chick! I do have a top tip though... If you're using fondant/ready rolled icing to cover it, then I can I point you in the direction of
this It's a powder which, when added into the fondant icing helps to aid decoration. I use it all the time when modelling cupcake or cake toppers. It helps things keep their shapes, but is still totally edible. I used it when I made
this birthday cake for my sister last year. Helped the flowers to keep their shape. I swear by it.