1, what ingredient in the frosting makes it actually crust
2, what ratio of butter, shortening, confectioners sugar do you use
3, do you prefer natural fruit juices, pulps, zests etc over oils?
and last when putting on butter cream then fondant, do you just crumb coat the cake or frost like a regular cake? and are u supposed to let it crust before adding fondant or add while still "wet"?
thanks in advance
1. No ingredient causes it to crust. It is the sugar-to-fat ratio.
2. I use 1 1/2 cups butter and 1 cup Crisco to 2 lbs powdered sugar in my standard crusting buttercream.
Here's a link that answers most of your questions
Hope it helps.....
thank you for the help...
anyone else with any answers???