1) I am making a cake in two days with chocolate butter cream flowers, can I make them on Thursday for sat and what is the best way to store them.
2) Is it different for chocolate butter cream compared to regular butter cream. also I make mine with no dairy.
make the flowers and put them on a tray; leave them on your counter to air dry. Air drying removes the moisture from the icing, leaving a nice, lightweight, easy to handle, well crusted flower.
Making flowers on Thursday for a Saturday cake was my normal schedule.
And there is no difference with it being chocolate butter cream? How about making flowers Thursday for Sunday or even Tuesday. For longer waits would i set out and freeze or keep them sitting out but covered to not collect dust.
I never noticed any difference between choc and regular BC. Crusting is a ratio of fat to sugar.
I also never froze them. If you're going to keep them for weeks or months, you might freeze them after you air dry them. Otherwise, I just kept them handy on one of my large trays stored on my baking rack.
Wow, I never heard of air drying. I usually froze my flowers, then as soon as they wouldn't crumble, I'd put them on the cake.