I just happen to find "too acidic" a little less than jarring than "too salty." On that note, using two salad dressings can sometimes enhance the flavor of your greens, so I'd be curious to see if doubling this up with a sweeter dressing, something like a honey mustard or a poppyseed, could balance that acidity
Think minis for after the ceremony, midis for a classic feel, and maxis for more formal settings
Crumb Coat After you've trimmed the cake to the desired shape, use a small and medium offset spatula to spread an additional 2 cups buttercream over the entire cake, covering it completely
You can also control how chunk it is, so you can a texture and flavor that you love
Roquefort dressing tastes bold but balanced
For the Greek salad dressing , you can substitute half of the yogurt with mayonnaise or add a bit of Dijon mustard, but I truly feel that there's no need to do any of that