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Posts by acortese

Thanks! Since it doesnt crust, will the buttercream start melting, or falling as the kick sits out? I have a long deliver also, so it will be sitting out for a few hours.
Is it possible to use swiss merinque buttercream for the crumcoat when covering a cake in fondant? I made this buttercream for the first time yesterday in baking class (using white chocolate to help stabalize it), I thought it turned out delicious and thought about using it on my cakes. Has anyone used it and how did it turn out?
Does anyone have a good buttercream recipe that has a good consistency and wont separate when I add food coloring. The recipe I have now starts to separate from the food coloring and gets a little gritty looking.
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