Is it possible to stencil onto a Swiss or Italian BC iced cake?
If so, any stenciling experts here have instructs on how to accomplish this?
I don't use either of those icings (just taste like sweetened butter to me) but if you ice the cake and then refrigerate until the icing is hard, it should work. I stencil on buttercream but only once I've refrigerated it.
I tend to agree. They are truly both light and buttery, but I'm a "sweet tooth" lover.
The bride does NOT want sweet - but then I have to ask myself - why do you want cake if you don't want sweet???? To each is own -
Thank you !
I only use SMBC, but some recipes are better than others. I have tweaked it quite a bit and my customers love it. Anyways, to your question. I have stenciled on SMBC with great success in the past. All you have to do is refrigerate it for at least a half hour before stenciling. Sometimes, if I am in a hurry, I pop it in the freezer for 10 minutes. I have a cupcake tower setup in my gallery, and the cutting cake is stenciled SMBC.
The cupcakes/stenciling pic is fantastic! After you take the cake out of the fridge to stencil, doesn't it start to soften up quickly? In other words, I'd have to rush getting the stencil on?
If it is good and cold, you don't have to rush. However, if I have to apply the stencil to the cake more than once, I will pop it back into the freezer for a few minutes to get the stencilling I just did cold, too, just so it doesn't smear or anything if I touch it by accident.