Just in case
Job at bakery - Page 2
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- 184 Posts. Joined 9/2012
- Location: New England
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That doesn't surprise me in the least. Back when I did restaurant/catering work the only thing we made from scratch were cookies. We doctored cake mixes and used Bettercreme as a base for our icings.
A lot of people prefer working with Bettercreme because it's easier to manipulate than buttercream. I don't particularly like it because it tends to get lumpy/chunky if you leave it out for too long. A lot of people prefer the lighter taste, too.