I have all these questions as I have to make the chocolate covered cake for the wedding. The bride told me that I could use rolled fondant, but I have hard time coloring white rolled fondant to chocolate color. I used Wilton's brown color, but all it gives me is a poop color, and I am quite sure the bride would freak out when she would see it. :eek:
The cake is chocolate pound cake filled with whipping cream and raspberries. Because of the whipping cream, I have to keep the cake in the fridge, but I am thinking that condensation might occur on the chocolate covering, as we live in relatively hot, and very humid area. Do you guys have any suggestions?
Thanks for your help. Much appreciate it. :)