Hi everyone! I'm new here. What a great topic! I finaly finished reading the whole thing. Took me about 3 days! Pheeww!!!!
Well, I got some really great tips, but also got a little confused. But I'm going to try everything I learned. So if you use milk on your BC you need to refrigerate it? I made some BC using only butter, tasted better than the one I made with crisco. As I understood, the butter one will not hold as good as the crisco one? For making flowers for exemple?
And what's the diference beetween crusting BC and no crusting BC?
Sorry for so many questions, I'm also new in cake decorating and have a lot to learn.
I want to thank you all, experts and pros, for sharing all your knowledge and tips with others. I'm so excited about making cakes, hopefully as beautiful as the ones I've seen here. Thank you, thank you, thank you!!!
The best wishes for all of you...
P.S.: How can I get a pic with my name, like the ones you guys have? Tks.