I was finishing a cake yesterday and it was getting close to delivery time. All that was left to do was add the piped bottom border on the tiers. I will often take leftover imbc and add powdered sugar until I get something that's close to regular bc. Well, I was in the process of doing this when I ran out of powdered sugar.

I panicked only for a moment when I remembered a thread that talked about adding flour to bc to cut the sweetness. I had tested it - to my surprise it tasted great. I added the flour to my all butter bc. Not only did it taste great, it held up very well in the humidity - it kept its crisp look. For the rest of the summer adding flour to bc may become a standard operation procedure.

Of course I was able to deliver my cake on time, thanks in part to cc! Link to the cake attached below.

LOL going out to all of you.

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&pos=-53138

It turned out quite beautiful - I would love to see it with the 50 on top!

Wow! Your cake is beautiful. CC is a wonderful resource. I have learned a lot from all the decorators. I will keep the flour trick in mind.

So how much flour do you add??

your cake is beautiful by the way...How do you get raspberry flavored fondant? Do you add raspberry extract?

I am so glad to hear someone say they used the flour and it worked! I have an outdoor wedding this weekend and it is supposed to be hot and humid! I have been trying to decide what to use to help stablize the icing...I will be using an all-Crisco buttercream, but I think I will add a bit of flour. I think I read somewhere that cake flour is best to use...any input on this?

Tina