New here and very excited...so many ideas!!
Working on a 2 tier cake for Sunday and just made Sugar Shack's Buttercream for the first time. I am wondering...is it strong enough to put betwween cake the layers in each tier? Last thing I want is for this cake to come crashing down!
Thanks for any ideas....the pictures and feedback on other posts are so inspiring with ideas!
I don't see why not, if you think it is not thick enough, thicken it with a little powered sugar, all her videos show her filling her cakes with her buttercream. I don't use plain buttercream as my fillings, only use fruit, cheesecake etc. I only the use her buttercream to cover my cakes, and I used the Wilton recipe to fill cakes, when I took the Wilton classes. HTH
Absolutely. If I have to carve a cake, I don't like to use fruit or pudding as fillings. I only use Sugarshack's buttercream because of the taste (and texture). It's a real crowd pleaser. It doesn't need to be firmed up any more to use as a filling as long as you follow her recipe.
Thank you! (so quick!!)
I did follow her recipe but I did NOT use hi ratio shortening as I did not know what it was/where to get it. I used Crisco....it tastes fine and I am still amazed that it can just sit on the counter for a few days.....
Absolutely. I do it all the time.