Smbc Users - What Do You Dam Your Cakes With?
Decorating By LeckieAnne Updated 26 Feb 2010 , 2:48am by anotherslice
If I'm using crusting buttercream, I just add more sugar and dam with that. Do you make royal icing or can you "stiffen" the smbc somehow? I'd hate, I think, to get a big bite of royal icing in my perfect piece of cake with smbc.
I dam with smbc, fill, stack, then refrigerate. My smbc firms up beautifully in the fridge - never had a problem.
I also damn with my SMBC without any modifications to it. Made correctly, it works great as is. I have never had any problems with blowouts or stability.
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