I just made a cake for my cousin and it turned out good. She was very happy with it. I used the recipe my Wilton class instructor gave me for buttercream which is a crusting buttercream for the whole cake. I was wondering though if doing trim would be better in none crusting? When i cut the cake the piping lines cracked and were brittle and i didnt like that. The baby's smash cake had also crusting and wasn't very messy and gooeywhen she dug in. The little girl picked the bits up and ate them but i think her mom was a little disappointed in the lack of icing mess.
Is there a way to have a lighter crusting for decorations that will still hold shape?
Crusting is a direct ratio of fat to sugar.....more fat, less crusting.
Ok...I'm a mom who would be THRILLED at less mess! I'm a grandmother, so I've been thru my share of "first birthdays". If you want a ooey-gooey messy baby, then use chocolate icing. It's the only way to guarantee those pictures that your child will hate when he/she grows up.
Ok so my teacher's 1/2 the crisco idea is what makes the icing crusty?
reduce the fat .... increase the crusting. Increase the fat, reduce the crusting. IT's an inverse ratio.
Thanks for the links but I can't view recipes there without paying.
The topic of crusting was brought up - the link was a more scientific explantion of how/why this happens.
Tami's b/c was given as an example of how using cream instead of water could alter a b/c from crusting to NON-crusting.
(FREE) Icing recipes from Sarah Phillips Baking911.com:
Sarah Phillips does have step-by-step lessons for making various cakes, etc. for which there is a charge.
However, most of the site is free, although registration is now required to access some portions.