It's been a while since I've done a cake because we have moved a lot. I am doing a cake for a family event this weekend and just pulled out my Art of Perfecting Buttercream DVD as a refresher. I have a 6-quart mixer so I am assuming I need to use 6 cups of shortening and 6 pounds of powdered sugar. I remember a thread a long time ago where people posted the approximate amount of liquid they used to get the right consistency (something like 23 tablespoons for the 5 pounds recipe?). Does anyone make this regularly and have a good starting point for the amount to add? If not, what is the best consistency for going under fondant? How can I test it and what should it look like?
Thanks!
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