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Stencils - Page 3

post #31 of 32
How on earth do you stencil on mbc quick enough that it doesn't mess up the icing when you pull it off? Obviously you do it on a very thoroughly chilled cake, but the top layer starts to get soft quick. I'm not seeing this in my head.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #32 of 32

I was planning on stenciling onto American Buttercream (chilled via fridge so firm). Would a shortening based crusting BC be the best bet to act as the stenciled design here? Or should I use the same American Buttercream on the stencil.

 

Any thoughts? Thank you!

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