Share a little about the materials, processes, and techniques used to create this cake Fondant & gumpaste over swiss meringue, milk chocolate & white chocolate ganche crumb coats. Wax paper, veg shortening, acrylic board What are you most proud of? Flipping the 10" & 8" cakes (I didn't flip the 12" cake) What advice would you give someone starting this project? I did not flip the cakes with just the crumb coat on. Using the blade with the working board as a guide your crumb coat should be pretty much near perfect. When it was time to put the fondant on I did not have any repairs to make to the crumb coat. However I could tell the difference on crispiness of the edges between the 2 top tiers (flipped) & the bottom tier (not flipped). I don't think the client could though. Be patient and do small sections at a time on a round cake. Before flipping the cake back over, walk away (take a break for a couple of minutes) then come back & look at your top edge. Taking your eyes away from the project will help you see if you have missed any areas. Also tell yourself "near perfect" is perfect.
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