Does anyone know if this is possible? I really don't want to, but I am sick and cannot decorate a cake for this weekend. My husband may try to do it, but the icing isn't made yet. I was trying to figure out an easier solution for him. I think he will get too overwhelmed if he had to make icing too.

It seems a little soft. Is there a way to stiffen it up a bit more maybe?

Oh, I bought SPS. I've never tried it before, but planning on using it with this cake. The cake needs to travel 10 miles.

Thanks for the advice.

I've used rich's bettercreme many times for wedding cakes. If it isn't thick enough, just keep beating it. The only problem is that it doesn't crust!

Thanks! It's actually good if it doesn't crust. We're planning on covering it with gourmet/sparkling sugar.

Now, how about making a dam with it? I was planningg on using raspberry filling. Will the Bettercream be strong enough to hold it in?

Thanks again!

Oh, here's another question. The store we can get Bettercreme from only has vanilla or chocolate. The bottom tier of my cake is lemon. I wanted to have lemon buttercream. If I add lemon flavoring to the vanilla Bettercreme, will it taste ok or be awful?


Thank you again!

It'll taste like lemon Bettercreme.

If you like lemon, you'll be good to go.

Thanks! I wasn't sure if the vanilla and lemon would taste odd together. Whenever I make lemon icing, I don't put any other flavorings in with it.

Thanks again!

Thanks, everyone! We used the Bettcream, made the dam, filled with the raspberry filling. I had forgotten how much I disliked this frosting. I was, however, quite grateful to have it available, because never would have been able to get the cake done if I had to make frosting this weekend.

I've got tons of this stuff left over, now. 3/4 of a batch of the chocolate, already whipped. A full carton of chocolate in the freeze, and a full carton of the vanilla in the fridge. Ugh! Maybe I'll read that thread from Melvira and figure out something to do with it.

Thanks, again!