My niece is getting married IN July at a New Jersey Beach and is planning to use butter cream for her wedding cake. As I know, this could be a disaster due to the time of the year. She didnt realize that the air conditioning may not keep it cool enough. She was planning to display it through out the receiption. She doesnt want fondant or a crisco laced type icing. I also believe a cooked meringue could get gummy. My suggestion to her was marzipan tinted with color. Does anyone have another suggestion?
post #1 of 10
4/28/04 at 7:49am