Smbc Users - What Do You Dam Your Cakes With?

Decorating By LeckieAnne Updated 26 Feb 2010 , 2:48am by anotherslice

LeckieAnne Posted 25 Feb 2010 , 9:07pm
post #1 of 5

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.

4 replies
tsal Posted 25 Feb 2010 , 9:11pm
post #2 of 5

I dam with smbc, fill, stack, then refrigerate. My smbc firms up beautifully in the fridge - never had a problem.

kate6207 Posted 26 Feb 2010 , 12:20am
post #3 of 5

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.

PinkZiab Posted 26 Feb 2010 , 2:37am
post #4 of 5

Same here... I just use the same SMBC with no modifications at all.

anotherslice Posted 26 Feb 2010 , 2:48am
post #5 of 5

Same as above...except I use IMBC (different method than SMBC).

Quote by @%username% on %date%

%body%