I am doing a red velvet purse and the customer would like the mary kay icing... but will that hold up under mmf???? help I need to make this today!!
what is the "mary kay" icing?
I use a traditional, soft French Buttercream on my red velvet (and all) cakes: even under fondant. It works OK...I refrigerate the tiers until the icing firms. That way I don't get the icing moving too much under the fondant or squishing out the bottom.
mary kay icing is a cooked not so sweet icing, I know it does not crust I just don't know how well it would do under mmf or even as a filling on a carved cake. the recipe is on this site, I think it may be listed with the sarah's red velvet recipe