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Icing and uses needs clarification

post #1 of 2
Thread Starter 
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I'm so confused when reading about fondant, royal, mm and buttercream.
I would like to have plainly written what is what, why and especially when making flowers what to use and how long they can be stored for and used.
I'm pretty sure if fondant is used for flowers shold last a long time. But, what about buttercream decorations? How far ahead can they be made before I should use them.
So, in a nut shell what are the differences, how do they work and what and how long should they be used??

Thank you so much- Michelle
post #2 of 2
It all depends on the look that you are going for.
Heres some info on fondant. Its a dough like consistency, but sweet. http://www.kerekesequip.com/rolled_fondant_gum_paste.html

Heres some info on royal icing.
http://www.marzipanworld.com/royal.htm
This dries to a hard consistency, but still edible, without egg whites.

Here is some more information on the types of frosting.
http://www.baking911.com/decorating/cakes_frost.htm
This site has a lot of info.

I hope that this helps.
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