After hearing so much about how americolor gel colors are so good, I went ahead and picked up a bottle of each color available. The problem I am having is getting colors right. I see so many bright and bold colors and wonder how its done. I use Fond X fondant and the color fades down to almost nothing in a matter of hours after adding color. when using the colors in buttercream(all butter) the colors are always off. I tried making a nice light pink and...
someone else posted about this and the link is below. i always sub sour cream for the milk and make adjustments to the bp and bs. i use flower nails and cake strips and get no sinking. i did try adding the sugar in the end once and the cake came out more like dense brownies than the cake texture i am used to with this recipe.http://cakecentral.com/cake-decorating-ftopict-742949.html
hii tried searching but nothing came up, has anyone tried sugarshacks buttercream recipe with all butter? if so, how did it turn out? also if you do make it with butter do you simply replace the amount of butter for the shortening called in the recipe?thanks.