|By Oliver (Oliver) on Sunday, October 20, 2002 - 03:48 am: Edit|
I'm doing a challenging wedding cake with arches made of poured sugar underlayed with chocolate bows. The poured sugar arches work fine but how can I make choc bow to be glued to the caramel? What would you recommend for glueing?
The sugar arches are sqared to the choc bows. they are about half a meter wide and bowed.
What choc do you recommend to use? Currently I have Callebaut.
I would need urgent help coz time is running.
Thanks in advance.