Cake Central › Cake Forums › Cake Talk › Recipes › Crusting ButterCream (Faux Fondant) II
New Posts  All Forums:Forum Nav:

Crusting ButterCream (Faux Fondant) II

post #1 of 2
Thread Starter 
How many cups of icing does this make? Does this need refridgeration? Can I use all purpose or self rising flour instead of cake flour? I am guessing this is similar to the wilton recipe but I have been wrong before so thought I better ask, LOL!! icon_biggrin.gif

THANKS!!
Tonia
--------------------------------------
Be careful what you pray for, you just might get it one day!
Reply
Tonia
--------------------------------------
Be careful what you pray for, you just might get it one day!
Reply
post #2 of 2
I would use the cake flour and not substitute. I forget the reason, but I know you don't want to experiment if a recipe calls for a specific type of flour.
Hope that helps!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Crusting ButterCream (Faux Fondant) II