so, I have tried making cupcake bouquets with both crusting bc and a non crusting bc and here is where i am stuck: with the crusting bc, it is very easy to make the bouquet, don't have to worry about bumping the icing or making a mess, but when it crusts, it gets hard, which isn't a problem on cake because people aren't biting directly into icing on cake as with cc's. with the non crusting, that isn't an issue, but i seem to struggle with making a mess because the icing isn't crusted.

So, what do all you cc bouquet makers prefer? is there an option inbetween crusting and non crusting? or will i just have to make due with one or the other?

TIA!

anyone?

This might sound lame but why not combine them 50/50? So you get a semi-crusting icing? I have two different icings that I like and my favorite is when I make a batch of each and combine them.

I have tried the Cupcake Bouquet a couple times and each time they came out terrible. Either they slid down the skewer or twisted around, so I just gave up.

Kuddos to you both for trying......I'm still trying to get up the nerve!!!