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Help...I'm no baker!

post #1 of 3
Thread Starter 
Hi... I'm making around 50 cupcakes for my daughters 1st bday party. I want to just do a simple jumbo french tip or jumbo round tip swirl, but i want to use the crusting cream cheese frosting. Can anyone tell me step by step what I need to do to get them to their destination with out a hitch? Like do I frost & then refrigerate or do I frost & deliver immediately? I'm just concerned they will look horrible like the last batch I tried with just a regular cream cheese frosting recipe... They just fell flat & looked melted. The swirls didn't hold up at all
post #2 of 3
They'll be fine at room temp. Your icing probably melted because it was too thin of a consistency.
Check out Edna De La Cruz's website designmeacake.com. She has a great crusting buttercream recipe and a crusting cream cheese recipe!
post #3 of 3
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