Quote:
Originally Posted by cookie smalls
I tried it and it worked GREAT!!! I REALLY love how smooth and easy it was to work with and the taste is great. The one i made tasted liek a tootsie roll....thank you...
The American BC I use has half shortening and half butter - I prefer this too. It crusts nicely and works well with the upside down method as well. You want to be sure to chill the cake though for at least a half hour...
good to hear. I'm a hobby baker too and don't do many cakes but it's all a learning process with each one. Trial and error, we all learn. Luckily, there is a massive network of cake decorators around to help and learn...
Aww LisaKinVA, so sorry to hear. The marshmallows and candy melts should be smooth when melted and not clumpy. Maybe the candy melts were burnt (heated too hot)? I heat mine up at 30 second intervals at 50% power and stir well...
Quote:
Originally Posted by emmascandycakes
@goreti can the same be done with making black foundant please ? X with marshmallows ect
You can add any color candy melts or chocolate to the MMF recipe. You...
Quote:
Originally Posted by pmarks0
Not all SMBCs are created equal. I've made a couple that really had a strong butter flavour. I think your proportions may be off. I now use FromScratchSF's recipe which...
or use this Wilton Serving Amount Chart: http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
It shows you how many servings, how much batter per 2" pan, and even how much buttercream you need -...
