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3 cakes Due Saturday all Butter Cream...can I Crumb coat Thursday...? - Page 2

post #16 of 17
Thread Starter 
Quote:
Originally Posted by AZCouture View Post

It's definitely an American bc/shortening problem though. The last time I had a piece of cake with that type of icing, it practically peeled off, like it wasn't attached to the cake very well at all. And for the short time I used shortening based icing way back when, I remember it didn't adhere to the cake very well. One more reason I love using meringue icings, cause that never ever happens. Bulging either. 

THank you! would you be willing to share a receipe?

 

Crystal

post #17 of 17
I'm on phone, so just google fromscratchsf swiss meringue and you'll find some great help. Must be refrigerated though.
*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)
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