"crunchies" In Butterscotch Buttercream

Baking By KristyCakes Updated 13 Jan 2011 , 4:00am by KristyCakes

KristyCakes Posted 13 Jan 2011 , 3:55am
post #1 of 3

My customer wants there to be "crunchies" in the butterscotch buttercream filling of a cake. Any thoughts as to what I could use that will stay crunchy by time the cake is served? The only thing coming to my mind are those toffee bits, but I don't think that will be so good... Thanks so much for your thoughts!

2 replies
Ballymena Posted 13 Jan 2011 , 3:57am
post #2 of 3

Skor bars work well

KristyCakes Posted 13 Jan 2011 , 4:00am
post #3 of 3

Thanks Ballymena. Are Skor bars more toffee than butterscotch? I've always been too afraid to try them b/c I don't like toffee.

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