new to this arena and haven't seen an answer to this one...
up here in idaho there aren't many fans of fondant ( they like the look- hate the texture/flavor)
so my question... is there a good ( read successful) way to give buttercream a fondant finish without it being ridiculously time consuming?
and has anyone found a way to have the buttercream be pearlized?
thanks in advance for your help and sharing so much of your knowledge/experience!
hey back atcha
if you do an online search for faux fondant you will find a number of ways to do btrcrm to look like fndnt
i use swiss meringue btrcrm aka smbc and it doesn't crust so touching it again is a nono
but you can brush crusted btrcrm w/pearl dust
and there are pearl sprays too--they come in different colors too
watch the lable for the edible variety--not just non-toxic
welcome to cc
In my area it's the same thing- like the look, hate the taste. Just can't beat buttercream, especially in a dairy-filled community!
I do this trick all the time- frost the cake as smooth as you can, let it "dry" for about 30 minutes (depending on the humidity in your area, which I'm assuming isn't much in Idaho?) and gently rub smooth with a Viva paper towel. I have also had luck with waxed paper, but Viva works best for me every time.