Comments on: Crusting ButterCream (Faux Fondant) II http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii Cake, Cookies, Sweets & Other Dessert Recipes Sat, 21 Nov 2009 12:18:11 -0700 http://wordpress.org/?v=2.8.5.1 hourly 1 By: Inyourfacecakes http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii/comment-page-1#comment-1179 Inyourfacecakes Fri, 20 Nov 2009 07:17:26 +0000 http://cakecentral.com/recipes/10413/crusting-buttercream-faux-fondant-ii#comment-1179 My fav cake flour is Swans. In my area only the upscale stores carry it, unfortunately. I find it improves the texture of the cake. =) My fav cake flour is Swans. In my area only the upscale stores carry it, unfortunately. I find it improves the texture of the cake. =)

]]> By: curvydva http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii/comment-page-1#comment-1061 curvydva Fri, 13 Nov 2009 03:19:47 +0000 http://cakecentral.com/recipes/10413/crusting-buttercream-faux-fondant-ii#comment-1061 Cake flour isn't the same thing as self rising flour. Self rising flour has baking powder in it but cake flour doesn't. You can substitute cake flour in any recipe with 1 cup minus 2 tablespoons of all purpose flour plus 2 tablespoons of corn starch. Cake flour isn’t the same thing as self rising flour. Self rising flour has baking powder in it but cake flour doesn’t. You can substitute cake flour in any recipe with 1 cup minus 2 tablespoons of all purpose flour plus 2 tablespoons of corn starch.

]]> By: alrac http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii/comment-page-1#comment-894 alrac Wed, 04 Nov 2009 18:09:08 +0000 http://cakecentral.com/recipes/10413/crusting-buttercream-faux-fondant-ii#comment-894 Cake flour is low-gluten flour. It's on the opposite end of the flour scale from bread flour, which is high-gluten. The difference in gluten affects how tender/chewy a baked good is. Less gluten = more tender. Cake flour is low-gluten flour. It’s on the opposite end of the flour scale from bread flour, which is high-gluten. The difference in gluten affects how tender/chewy a baked good is. Less gluten = more tender.

]]> By: Luna_de_Plata http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii/comment-page-1#comment-891 Luna_de_Plata Wed, 04 Nov 2009 05:32:43 +0000 http://cakecentral.com/recipes/10413/crusting-buttercream-faux-fondant-ii#comment-891 Sorry, I should wrote vegetable shortening instead of vegetal shortening Sorry, I should wrote vegetable shortening instead of vegetal shortening

]]> By: Luna_de_Plata http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii/comment-page-1#comment-890 Luna_de_Plata Wed, 04 Nov 2009 05:29:04 +0000 http://cakecentral.com/recipes/10413/crusting-buttercream-faux-fondant-ii#comment-890 Novice45: Cake Flour = Self Raising Flour (like Presto or Amapola brands); about Crisco, it's a brand for vegetal shortening Novice45: Cake Flour = Self Raising Flour (like Presto or Amapola brands); about Crisco, it’s a brand for vegetal shortening

]]> By: MammaLisa http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii/comment-page-1#comment-852 MammaLisa Sun, 01 Nov 2009 23:58:19 +0000 http://cakecentral.com/recipes/10413/crusting-buttercream-faux-fondant-ii#comment-852 4 cups equals about 1 lb. of confectioners' sugar. 4 cups equals about 1 lb. of confectioners’ sugar.

]]> By: angllfish http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii/comment-page-1#comment-833 angllfish Fri, 30 Oct 2009 14:31:02 +0000 http://cakecentral.com/recipes/10413/crusting-buttercream-faux-fondant-ii#comment-833 Question: How many cups is in 2lb of powdered sugar? I dont have a scale and I purchase my powdered sugar in 50lb bags. Thanks Question: How many cups is in 2lb of powdered sugar? I dont have a scale and I purchase my powdered sugar in 50lb bags.

Thanks

]]> By: novice45 http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii/comment-page-1#comment-822 novice45 Thu, 29 Oct 2009 21:28:39 +0000 http://cakecentral.com/recipes/10413/crusting-buttercream-faux-fondant-ii#comment-822 Thanks for your helpful advice jlsndss23 & loriannbrown, but I haven't ever seen "cake flour" in our grocery stores over here in Australia. We only seem to have Plain Flour (which is the same as your "All-purpose Flour"), Self Raising Flour (which is Plain Flour with raising agents mixed in), and Corn Flour. Does anyone know if I could mix something together that would act the same way as "Cake Flour"? Thanks for your helpful advice jlsndss23 & loriannbrown, but I haven’t ever seen “cake flour” in our grocery stores over here in Australia. We only seem to have Plain Flour (which is the same as your “All-purpose Flour”), Self Raising Flour (which is Plain Flour with raising agents mixed in), and Corn Flour. Does anyone know if I could mix something together that would act the same way as “Cake Flour”?

]]> By: loriannbrown http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii/comment-page-1#comment-685 loriannbrown Tue, 20 Oct 2009 19:30:15 +0000 http://cakecentral.com/recipes/10413/crusting-buttercream-faux-fondant-ii#comment-685 Cake flour is different from regular flour. You can buy it in the grocery store. Cake flour is different from regular flour. You can buy it in the grocery store.

]]> By: jlsndss23 http://cakecentral.com/recipes/1597/crusting-buttercream-faux-fondant-ii/comment-page-1#comment-683 jlsndss23 Tue, 20 Oct 2009 17:31:49 +0000 http://cakecentral.com/recipes/10413/crusting-buttercream-faux-fondant-ii#comment-683 novice45...crisco is name brand for shortening...I am not sure about the flour thing. novice45…crisco is name brand for shortening…I am not sure about the flour thing.

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