I usually make either chocolate buttercream (all butter) and vanilla (half butter/half crisco) buttercream. I live in the UK and it's a bit of a pain to get crisco. I was thinking of trying out SMBC but I have a few questions about it.
My cousin asked me to make her daughter a fairy toadstool cake. I'm going to make it using a 1lt pyrex bowl for the cap and an inverted giant cupcake base for the stem. Does anyone know roughly how much SMBC I'd need to make to cover that? I was going to use the Martha Stewart recipe which yields about 9 cups, I'm guessing I probably need less than half of that. Does that sound about right?
Also is SMBC shelf stable or does it need to be refrigerated? I'm going to make a few practise batches before the big day.
Thanks so much for reading and for any replies!