I've been an intermittent decorator over the last few years. I make a wedding cake every few years, a shower cake every few years, never anything routinely, but enough cakes to have tried lots of recipes and techniques. I've got a shower cake coming up, so I've been lurking here trying to get updated information.
I know what crusting of Buttercream is. I see mentioned in some of the posts that this or that recipe does or does not crust. So I'll know what recipe to use, can someone please tell me why do we want or not want the BC icing to crust?
Also, can someone tell me what FBCT stands for please? I think I've figured out most of the other abbreviations.
Thanks!
Grandmom
After you ice a cake with the crusting bc icing you wait till it crust and then take a VIVA paper towel and press on the cake. This gives you a very smooth iced cake. Works wonders!!
Crusting is good because it can help you get a smoother finish. (You can pat it and even out the rough spots). However, Crusting icing can also be bad because it tends to crack some if the board flexes.
Is that why there's different hardnesses? I thought I read somewhere in here that some crust firmer than others. Is it better to use a crusting BC that doesn't get as stiff?
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