Hello - -I am revisiting an old hobby. After many years of not decorating cakes I have decided to give it a go again!! Well needless to say things have changed in 18 years. Where have all the stars gone? :)
I have pulled all my old tools (the ones that have survived a couple of moves) and have been shopping a lot. Love the coupons, Craft stores and restaurant supply stores. Not to mention all the information from this forum and youtube.
Just baked a sample test cake to get my hands wet.
My question is do you have a secret/order to making all the icings that are needed? Obviously I can pull some out as the mix progresses and sit it aside - -but I wondered if you have any thoughts on the process.
I plan to use a buttercream icing - -(It has equal amounts of shortening and butter)
From what I can tell I will need three versions of this frosting:
A: Thick consistency for dam
B: Thin consistency for crumb coat
C: Medium consistency for icing under Fondant.
Is there a ratio out there I have not found that helps determine the amount to seperate out? (I know this depends on cake size) For my test cake I am making a two layered torted 9" round. Do you make up different batches and just keep them handy? If so, which is the easiest to store? Do you change the recipe for the different versions?
And, one more question - -I am getting differing opinions on how the buttercream should be right before the fondant goes on. I am sure it ha to do with the recipe you use. - -Chilled or not? Crusted or not?
Thanks so much for all your help and time on the forum - -I've been lurking for a few weeks now : )!!