It depends on how you want the ruffles:) Are you making a completely ruffled cake?
W/o a picture of what you are trying to do it's hard to know for sure.
If you want the upper part of the ruffle to stand away slightly from...
............My Wilton instructor said to use it to help it crust up nicely.............
Of course! Wilton is in the business of *selling product*. They would tell people that so you will buy it.
Yes, it will...
Actually the 4, 6, 9 will be fine:) You would need to make the 4 & 6"ers only 4" tall as they will appear taller. The 9" could be a standard 4" also but probably would look more in line w/the others being 5" tall.
It could be done with either tiny sugar balls or piped. Personally I'd go for pipping them.
To use sugar balls you'd have to spend lots and lots of time forming them then putting them on the cake.
Either way it's going to...
........can you freeze it if you don't use it all.............
I assume you are asking about icing. Yes, American buttercream icing can be fzn. It will also keep in the frig in an air-tight container for up to 3...
I have posted a BC air-drying icing recipe. It uses little fat so it dries hard enough to handle flowers but is still somewhat fragile.
I always piped my BC drop/swirl flowers on plastic wrap and allowed them to dry...
Usually when a cake recipe is used for cuppies they bake up much quicker because of the smaller amount of batter used. You are wanting to do it 'backwards' so it will take at least double the time.
My guess is the texture and...
