Share a little about the materials, processes, and techniques used to create this cake
Fondant, gum paste, cake, jam, swiss meringue buttercream, gel colours, etc.
What you will need
Q&A with szcakes
try using margarine and copha/crisco (shortening) not sure what its called in europe. marg wont go as hard as butter and the copha will also make the buttercream whiter and help to spread it smoother :)