ok so i bought cream cheese emulsion to add to my butter cream, and it really didn't make it taste like cream cheese at all. and the mother of the groom tried it today and she didn't like it.
so i'm not going to use that, motg also said that she thinks cream cheese icing is too risky when it is so hot, so that is a no go as well.
my current problem is my butter cream recipe, i get complaints that it tastes too buttery. i use a swiss buttercream.
1 cup egg whites
1 1/2 cup sugar
vanilla to taste.
does anyone have recipe that will hold up as well but not taste so buttery? or is there something else i can do, i heard once that maybe whipping it longer will get rid of the too much butter flavor???
also i'm making the flowers for the cake out of wilton fondant. i didn't order any tyleose online because i was sure my walmart had it. but ofcourse they don't. will this completely harden? how long will that take?
i bought egg plant and african violet petal dust to color the flowers. i was disappointed in the eggplant, i colored a flower and it was just pretty much black. :/. how do i apply petal dust? should i do it when the flowers are dry? and when you are doing hundreds of flowers, how on earth do you dry them all, i have 6 egg cartons full of flowers and i'm running out of places to put them. what is another surface you can dry the flowers on?
p.s. my mom has a natural talent for making fondant flowers! the first one she made was perfect! how lucky am i lol