Does The Type Of Icing Matter???

Decorating By cupcakesnbuttercream Updated 14 Apr 2009 , 12:12pm by springlakecake

cupcakesnbuttercream Posted 13 Apr 2009 , 10:14pm
post #1 of 6

Hello everyone! I was wondering: Before covering a cake with fondant, which icing will help create a smoother finish?....SMBC or a crusting buttercream?? Or does it make any difference at all????

5 replies
cupcakesnbuttercream Posted 13 Apr 2009 , 10:38pm
post #2 of 6

bump!

springlakecake Posted 13 Apr 2009 , 11:02pm
post #3 of 6

I don't think it matters, but your cake should be as smooth as possible before you apply the fondant.

cupcakesnbuttercream Posted 13 Apr 2009 , 11:04pm
post #4 of 6

Oh, and another question....Can you substitute meringue powder for the egg whites in the recipe 'The well dressed cake SMBC'?

cupcakesnbuttercream Posted 13 Apr 2009 , 11:37pm
post #5 of 6
Quote:
Originally Posted by merissa

I don't think it matters, but your cake should be as smooth as possible before you apply the fondant.




Thanks! i might try the viva method...wish me luck! thumbs_up.gif

springlakecake Posted 14 Apr 2009 , 12:12pm
post #6 of 6
Quote:
Originally Posted by cupcakesnbuttercream

Oh, and another question....Can you substitute meringue powder for the egg whites in the recipe 'The well dressed cake SMBC'?




I am not sure, I know others have asked about it before. Some people successfully sub liquid egg whites. I tried once and I couldnt get them to whip up. Personally I would just use the real egg whites for the best results.

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