Swiss Meringue buttercream will not need to be refrigerated because it is a cooked buttercream, however it will only hold up to 75 degrees F. If serving outside in very warm weather keep cake inside and bring out when ready to serve for...
Nora,Regarding the buttercream amount; 3 cups works well for me on an fondant 8 inch cake. When in doubt make the recipe twice and freeze the leftover buttercream for another cake.
Hi again Nora,The icing is not too sweet, it is used a lot in french pastry.....delicious! Make sure you use granulated sugar to make the recipe, icing sugar (confectionery sugar, 10 X sugar) will not work.I forgot to mention that the...
Hello Nora,Here is a recipe I started out with for Meringue ButtercreamNote: You will need a candy thermometer and a heavy duty mixer.1 1/4 cup of granulated sugar1/3 cup of water5 large egg whitesA pinch of cream of tarter1 pound of...
Hi...Sorry this is not in order, but hope some of these tips will help you.You can use "box cake mix" and it should hold the fondant shape with no problem. Bake the cake let it cool a little bit and wrap in plastic wrap refrigerate (for...
I agree with Sugar Fairy also, sounds like the fondant was the problem. I have made my own fondant which is good and reliable, but with time allowance and muscle power I decided to buy ready made. I experimented with all the brands. ...
I have Tinkertech peony cutter as well as Sunflower Sugars Art one. "I think" Sunflower Sugar Art came out with an additional larger one. Try Global Sugar they carry Sunflower Sugar Art or go directly to Sunflower Sugar Art website. ...
