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How Do I Revive "Broken" SMBC? - Page 2

post #16 of 19

I find that SMBC doesn't crust, is it supposed to? I'm wary of using under cakes bc of that.

post #17 of 19
Quote:
Originally Posted by Claire138 View Post

I find that SMBC doesn't crust, is it supposed to? I'm wary of using under cakes bc of that.

No it's not supposed to crust.

 

Its texture when freshly made is so smooth that one normally does not need to use paper.  Just good smoothing technique with plenty of icing. Finish with a hot dry spatula.

 

I think people have trouble with smoothing buttercream because they are thinking about the fondant that they will be adding.  So they are using a minimum amount of buttercream.

 

 Best to learn to make a smooth coat by icing a few cakes  (no fondant afterwards), using about 8mm thick of buttercream. Any good whipped buttercream. You can add sliced nuts or chocolate shavings and simple piped borders to hide the "issues" while you are learning.

post #18 of 19

Ah ok, good to know. Thanks

post #19 of 19
Thread Starter 

I work with ABC every now and then. I find it to be more reliable then SMBC even though SMBC tastes heavenly. 

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