I need your advice!
I made a cake for a little girl last May and I was really proud of my work, but one thing I wasnt proud about was my icing.
I mixed my own buttercream icing but when I started decorating it got crusty, also when the cake was done the icing was getting hard.
How do I prevent that from happening again?
I have to make 2 wedding anniversary cake in two weeks!
here's my dora cake!
Most american-style buttercreams (fat + powdered sugar) will crust. This is supposed to happen. You either need to increase the amount of fat vs the powdered sugar (but then your icing may not be a good consistency for decorating), or make a meringue-based buttercream, which will not crust.
I'll try that!
Hi and Welcome to CC, joyfulcakes.
Decoding CC acronyms:
Everything you ever wanted to know about making your 1st tiered cake:
The above link has lots of useful info even if you aren't making a tiered cake....
Wilton has revamped its website, so here's the new link to the cake baking and decorating help:
This thread has an explanation of different icings by type as well as recipes for most of the meringue b/s's:
Some nice recipes for non-crusting American b/c's:
(Don't add the meringue powder.)