Welcome to the Cake Decorators Q&A
Hi Paul. I’ve always used Massaticino as you had recommended but recently Renshaw does an extra version. I’ve tried it and it’s not bad but I like to know your opinion as well. So which one do you recommend please for covering a cake?
Paul really likes Renshaw Extra Version, but he struggles to see past Massa Ticino for getting sharp etc.
Novelty cakes he'd be happy using Renshaw Extra Version or even some other brands, but for wedding cakes he'd stick to Massa.
Massa all the time for me ???