I let mine dry or it will stick to the paper towels...
I let mine dry or it will stick to paper towels....I put mine in fridge to harden first...
Hi Dear: Somebody can help me please with this récipe, I am frustrared, because I did it exactly and I don't happy with the result, maybe I did a mistake.
I can read both languages, I don't have problems. Have you a wounderful day.
I've tried the paper towel technique before with limited success, but this method really works! Fondant is nasty, so happy that I will never have to use it again. 
Thank you!!!!!
A
Original message sent by tutugirl
I am sure medium consistency would be fine but I use stiff because I don't like to wait to use the viva towel...I use it right away after the hot knife. Now that said...I am a rock climber and have really good forearms getting a stiff icing out of an 18 tip is no easy task stiff.
I make my own fondant and it has a great flavor but nothing compares to the flavor of my buttercream, plus I think I can smooth a buttercream cake better than a fondant cake...since most of my cakes are buttercream I get lots of practice.
Doing fondant is a lot faster if you buy the fondant but since I make my own by hand and the mixer makes the buttercream...the time making the fondant and the time icing a cake in buttercream is about the same. I can ice a 14/11/8/5 in about 1 1/2 hours which is not that bad.
ASo I've just been doing cakes for a little while but can you answer a question. So after you ice your cake before you put fondant on it do you chill it in the refrigerator? I do mine then when I go to add the fondant I take it out and put it straight on the cake but the the cake begins to sweat very badly so should I chill it after I ice it or just put the fondant on right after its iced?
I have successfully used hot water before but never in combination with the Viva towels. I will definitely try this. Although I love the clean look of fondant, most kids seem to prefer buttercream (even to marshmallow fondant) so most of my cakes are done this way and it is extremely tedious getting the clean, smooth look. Thanks for the tip.
"Go around the cake" in sections -- in the same motion/direction you put the icing on?
AHello, Can you please tell me the recipe for the buttercream icing that you used ? The cake looks just like fondant.
What is the "high ratio" that you are referring to in the recipe? Is it shortening? Thanks.
AShe is using high ratio shortening. Crisco that is sold today is not hi ratio. I have not been able to find it myself but believe you can search for it on the internet. From what I understand it can be somewhat expensive. I've read that it doesn't leave that "greasy" feeling in your mouth and makes for a very creamy buttercream. I would love to try it so if you find some and make frosting could you please post here how you liked it? Thank you and good luck!
Quote:
Cuando fui a Puerto Rico a enseñar como hacer esto, no le pude poner agua porque hace mucho calor y no se necesita el agua.
I don't know what is the difference between crusting or not crusting...
My recipe
2 cups of butter
2 cups of hi ratio
flavorings
4 pound of confectioners sugar 10x
3 tablespoons of hot water (depending on the weather)
I don't use meringue powder.
I add water to crumb coat but to ice is stiff consistency...I hope this helped.
Let me know if you have additional questions.
Hi...How many cakes will this recipe cover?
So, ANY crusting BC? Such as cream cheese CBC? Thanks for sharing....
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